Spatchcocked Roasted Turkey
Spatchcocking a turkey and roasting it upside-down first, then skin-side up with a garlic butter baste, ensures perfectly moist meat and crispy, golden skin throughout.
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Spatchcocking a turkey and roasting it upside-down first, then skin-side up with a garlic butter baste, ensures perfectly moist meat and crispy, golden skin throughout.
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Prices vary by store
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Preheat your oven to 375°F (190°C). Pat your spatchcocked turkey dry with paper towels.
Place the turkey skin-side down on a large, rimmed baking sheet. Brush the inside cavity with about half of the melted butter and season generously with all-purpose seasoning, salt, and pepper.
Place the turkey in the oven and roast upside down for approximately 1 hour.
Carefully remove the turkey from the oven. Using another baking sheet or large spatulas for support, flip the turkey over so it is now skin-side up.
In a small bowl, combine the remaining melted butter with the garlic powder and paprika. Brush this mixture all over the turkey skin.
Pour the chicken broth into the bottom of the baking sheet, being careful not to wash off the seasoning.
Return to the oven and continue roasting for another 1 to 1.5 hours.
If parts of the skin (like the legs or wings) begin to brown too quickly, tent them with small pieces of aluminum foil to prevent burning.
The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C).
Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. Reserve the pan drippings for gravy.
Store cooled turkey covered in the refrigerator for up to 3 days; reheat gently at 325°F until warmed through, or shred and use in soups and sandwiches.
Kitchen shears or sharp chef's knife · Meat thermometer · Large roasting pan · Basting brush
Remove the backbone with kitchen shears or a knife, then flip the turkey and press down firmly on the breastbone to flatten it completely.
Roasting upside-down first allows the breasts to cook gently away from direct heat, staying moist, then finishing skin-side up crisps and browns the skin.
The thickest part of the thigh should reach 165°F (74°C) for food safety; a meat thermometer is the most reliable method.
Spatchcock and season the turkey up to 24 hours in advance; store uncovered on a sheet pan in the refrigerator to dry the skin for better browning.
Flattening the bird reduces cooking time by 25–30% and ensures even heat distribution, so white and dark meat finish at the same time.
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