If you want to cook the juiciest, most flavorful turkey you’ll ever make, try Dad’s Spatchcocked Turkey. This method shows you how to butterfly a turkey, inject it with a savory butter mixture, and roast it quickly for consistently moist results.

One major benefit of spatchcocking is speed — a 10–12 pound bird often finishes in about 60–80 minutes when cooked hot and fast.

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How to Spatchcock a Turkey

Spatchcocking sounds technical but it’s simple once you know the steps. You only need a few reliable tools: a sharp knife to score and guide your cuts, and a heavy-duty pair of kitchen shears to remove the backbone. Cutting through the ribs with shears is faster, safer, and cleaner than trying to saw through bone with a knife.

Step 1

Make sure your turkey is fully thawed. Remove the giblets and any packaging from the cavity. Place the turkey breast-side down on a large cutting board. Locate the backbone by feeling along the center of the bird, then use a knife to make shallow cuts along both sides of the backbone to guide your shears.

Step 2

Using heavy-duty kitchen shears, cut along the lines you scored to remove the backbone. It takes some pressure, so use a sturdy pair of shears. Continue cutting until the entire backbone is removed. Save the backbone — roast it and simmer to make a rich turkey stock for gravy.

Step 3

Flip the bird over so the breast faces up. Spread the legs and wings outward and press firmly on the breast with both hands, using a downward, CPR-like motion until the breastbone cracks and the bird flattens. Keep pressing until it lays as flat as possible.

That’s it — your turkey is spatchcocked and ready for injection, seasoning, and roasting.

Inject and Roast

To make the injection, combine butter, extra virgin olive oil, minced garlic, whole black peppercorns, and bay leaves in a small pot. Warm over medium heat until the butter melts, then reduce to low and gently simmer for 30 minutes to infuse the flavors. Strain the mixture, discard the solids, and let it cool slightly so it’s safe to handle.

Load the cooled butter mixture into a flavor injector and inject generously into the breasts, thighs, and legs. Some of the liquid will run out; that’s okay. Rub any seeped butter over the skin so the dry seasoning will stick evenly.

Mix garlic powder, onion powder, sea salt, and dried basil in a small container or spice shaker and season the turkey evenly on both sides.

Roughly chop one onion and several celery stalks. Line a full sheet pan with aluminum foil for easier cleanup. Spread the chopped vegetables in the center of the pan and set wire cooling racks on top of the veggies — this lifts the bird, improves airflow, and makes removing the turkey easier once it’s cooked.

Place the spatchcocked turkey on the racks, breast side up, and tuck the wing tips under so they don’t burn. Roast on the middle rack of a preheated 450°F (232°C) oven. Cooking time varies by bird size and oven, but a 10–12 pound turkey commonly takes 60–80 minutes.

Use a reliable digital instant-read thermometer to check doneness: remove the turkey to check temperatures after about 40–50 minutes. The turkey is done when the breast reaches 150°F and the thighs reach 165°F. Remove the bird, tent loosely with foil, and rest at least 30 minutes before carving so the juices redistribute.

Why spatchcocking works better than the traditional roast

Traditional upright roasting often results in dry breast meat while the dark meat lags behind because heat concentrates on the top of the bird. Additionally, skin on the sides and bottom can become soggy. Spatchcocking spreads the turkey flat so all parts cook more evenly, producing juicy white and dark meat and crisp, evenly browned skin all over.

Hot and fast cooking

By laying the turkey flat you can increase the oven temperature for a hot-and-fast cook. This approach shortens total time and helps the skin crisp without drying the meat. The high temperature and even exposure yield a well-browned exterior and tender interior.

Options for flavor

There are many ways to prepare a turkey: brining, buying pre-brined birds, or injecting with a flavorful butter mixture as shown here. Injecting adds fat and flavor directly into the meat without requiring days of advance preparation. You can achieve impressive results with a standard grocery turkey when you combine injection, good seasoning, and the spatchcock method.

One minor trade-off

Spatchcocking does mean you won’t have a classic, upright, picture-perfect roast turkey for presentation. If your priority is flavor, juiciness, and even cooking, the trade-off is well worth it. Many hosts prefer the improved eating experience over the display.

You know what goes great with turkey?

A classic side is cranberry sauce. Instant pot cranberry sauce is quick and bright and pairs beautifully with the rich, savory turkey.

Did you know Dad is on YouTube?

Check out Dad’s YouTube channel for demonstrations and more cooking videos (channel link removed).