Description
Crispy Roast Spatchcock Turkey in 90 minutes! Get golden skin and juicy meat fast. Your simple recipe for an amazing, quick turkey dinner.
Ingredients
Scale
- Main Players:
- 1 whole turkey (10–12 lbs), giblets removed
- Flavor Power-Ups:
- 1/4 cup olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- Kitchen Staples:
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup chicken or vegetable broth
- Optional Extras:
- Lemon slices for cavity (optional)
- Assorted root vegetables for pan (optional)
Instructions
- Prep Your Bird:: First things first, get that turkey out of its packaging and pat it super, super dry with paper towels. Seriously, dryness is key for crispy skin, don’t skip this! Then, place it breast-side down on a large cutting board. Using sturdy kitchen shears, carefully cut along both sides of the backbone from tail to neck. This is where I almost lost a finger the first time, so go slow and use good shears! Remove the backbone (you can save it for stock!).
- Flatten and Season:: Now, flip the turkey over so it’s breast-side up. Press down firmly on the breastbone until you hear a satisfying crack and the bird lays flat. This is the “spatchcocked” part! It might feel a little awkward, but trust me, it’s easier than it sounds. Transfer the flattened turkey to a large baking sheet lined with foil or parchment paper. Drizzle generously with olive oil, then sprinkle with salt, pepper, garlic powder, paprika, chopped rosemary, and thyme. Rub it all over, getting into every nook and cranny. I love the smell of the herbs warming up already!
- Oven Time!: Preheat your oven to a scorching 450°F (230°C). While it’s heating up, pour the chicken or vegetable broth into the bottom of your baking sheet. This helps create a steamy environment initially and keeps your drippings from burning later. Once the oven is ready, carefully slide that gorgeous bird in. The high heat is what gets that skin super crispy in no time. I always peek in during the first 15 minutes, just to make sure things are sizzling nicely!
- Roast and Rotate:: Roast the turkey for 30 minutes at 450°F (230°C). After that initial blast, reduce the oven temperature to 375°F (190°C). Continue roasting for another 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone!) reads 165°F (74°C). I usually rotate the pan halfway through this second stage to ensure even browning. You’ll see the skin turning that beautiful golden-brown, and the aroma, oh my!
- Rest, Don’t Rush:: Once your turkey reaches the magic 165°F, pull it out of the oven. This is the hardest part for me – resisting! Loosely tent it with foil and let it rest on the baking sheet for at least 15-20 minutes before carving. This resting period is crucial! It allows the juices to redistribute throughout the meat, making it incredibly tender and moist. If you skip this, all those lovely juices will just run out onto your cutting board, and nobody wants that.
- Carve and Serve:: After its well-deserved rest, it’s carving time! Since it’s spatchcocked, carving is actually much simpler than a traditional bird. You can easily remove the legs and wings, then slice the breast meat. Arrange it beautifully on a platter, maybe with some extra fresh herbs for garnish. The smell of the finished turkey, that crispy skin, and the tender meat just make me so happy. Enjoy your crispy roast spatchcock turkey!