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Roast Spatchcocked Turkey

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Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.

  • Servings: 10
  • Yield:

Source: Martha Stewart Living, November 2009

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 whole fresh turkey (about 12 pounds)

Directions

  1. Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.

  2. Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock turkey (see our how-to). Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes.

  3. Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 10 minutes. Let stand for 20 minutes before carving (see our how-to).

Reviews Add a comment

  • nancycfrontier
    18 NOV, 2016
    Make it even better, 2016. Lay whole carrots, quartered large onion, celery stalks, and a cut in half sweet potato in bottom of roasting pan. Oil the pan lightly first. Then add a small amount of liquid to just coat the bottom to keep pan from burning.Lay the Turkey right on top before putting in oven to roast. When done, put roasted veggies in food processor or blender then pour thru strainer adding to the broth for gravy. Sweet potato will be a natural thickener. No flour needed in gravy.
    Reply
  • nancycfrontier
    18 NOV, 2016
    Make it even better, 2016. Lay whole carrots, quartered large onion, celery stalks, and a cut in half sweet potato in bottom of roasting pan. Oil the pan lightly first. Then add a small amount of liquid to just coat the bottom to keep pan from burning.Lay the Turkey right on top before putting in oven to roast. When done, put roasted veggies in food processor or blender then pour thru strainer adding to the broth for gravy. Sweet potato will be a natural thickener. No flour needed in gravy.
    Reply
    • bighairtexan
      24 NOV, 2016
      Thanks. Brilliant. We're Paleo and I debated about the best and quickest way to make some gravy for the white meat left overs. I've tried arrowroot, guar gum, almond flour etc etc and haven't been thrilled. I'm definitely going to do that tonight.
  • Jennifer Larson
    28 NOV, 2013
    I made this last year, and the drippings smoked in the pan, but I liked how fast it cooked, and wanted to try again this year. After reading the reviews today, I put the turkey on a bed of onions (2 large, sliced 1/4 "), set the oven to 450, and it turned out perfect. My 16lb butterball cooked in 1 hour - skin crisp and perfectly browned, and I didn't even baste. The meat is tender and flavorful. I will always roast a turkey this way.
    Reply
  • Winnegrrl
    9 APR, 2013
    Wow! put in at 45o degrees and checked in 50 minutes--my bad--skin burned black over breast and legs! Should have known better. Will try another at 375. Have done Ina Gartens perfect roast chicken at 400 with good results, though.
    Reply
  • lagoar
    1 APR, 2013
    The best turkey I have ever roasted. Thanks to some comments, I did a very quick clean of my oven first to avoid any smoking. Even when I left the turkey in the oven 10 or so minutes longer than I needed to, it was the most moist and delicious turkey I may have ever tasted, let alone made. I will never roast turkey any other way. Thank you.
    Reply
  • mayborninfebruary
    22 DEC, 2012
    To Karen16, I'm sorry that happened to your house. I did a lot of research on spatchcocking prior to roasting mine, and I found that the fat on the pan can sometimes smoke up. An easy solution I utilized was placing the turkey on a bed of onions, which not only flavored the meat and pan juices wonderfully, but it kept the pan moist enough to avoid smoking. Hope you give it another chance sometime!
    Reply
    • RobotronVsGorf
      17 DEC, 2015
      Did you place it directly on the onions, or was the bird still on some kind of rack?
  • mayborninfebruary
    22 DEC, 2012
    I will never make a turkey any other way again! The breast meat was so tender and juicy and it cooked up so fast. I had a 14-pounder and it was done in 80 minutes! I thought I would miss the spectacle of bringing a whole turkey to the dinner table and the ooh's and ahh's, but i took the time to carve and arrange it beautifully and I would say that my guests were equally as impressed, if not more when they tasted it! Make this next Thanksgiving!
    Reply
  • Kathryn1960
    27 AUG, 2012
    Roasting your turkey or chickens using this method always comes out juicy and crispy. And the cooking time is reduced so I don't feel like I have to get up at 4:00 AM to have Thanksgiving Turkey ready by 1:00. LOVE IT!
    Reply
  • ChardonnaySunset
    21 NOV, 2011
    We tried this 2 yrs ago with a 22 lb turkey. We cooked it on our Weber grill at around 375 and used the cookie sheet. It was a big hit and very juicy. My sis-in-law did it the next year and added fresh herbs w/ olive oil under the skin. It turned out perfect and the oven was free for all the other side dishes.
    Reply
  • Karen16
    6 DEC, 2010
    My open-concept house is now full of greasy smoke. 450 degrees????...This is a turkey not a pizza! I reduced the temp. and legnthened the time so I can breath. Perhaps I missed something. I am glad that I tried this on a non-holiday day! Oh my! Clean up will take several days.
    Reply