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Spatchcocked Turkey

spatchcocked chicken

Ok, the name is funny, but this is serious cooking. Spatchcocking poultry is the process of flattening the bird to allow for quicker cooking time and a more tender result.

  • Duration
  • Cook Time
  • Prep Time
  • 8+ ServingsServings


  • 1 12-pound turkey
  • 3 tablespoon chopped thyme
  • 1 tablespoon chopped fresh rosemary
  • 3 tablespoon chopped flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 medium onions, rough chopped
  • 2 large carrots, rough chopped
  • 3 celery ribs, rough chopped
  • Kosher salt and freshly cracked pepper


Preheat the oven to 450.

Place the turkey breast side down on a sturdy cutting board. I like to put a couple of paper towels under the turkey so it does not slide while I am cutting it.

Cut along either side of the backbone from the neck to the tail. Remove the back bone and spread open the turkey. Cut a small slit in the cartilage along the breast bone. With both hands, crack open the turkey by opening it like a book.

This will reveal the keel bone, (cartilage that runs in the middle of the breast.) Pull up on the keel bone to remove it. The turkey is now ready to cook. This whole procedure is very simple, only involves cutting one bone and should only take a couple of minutes.

Place the chopped vegetables in a large roasting pan. Season the turkey on both sides with salt and pepper. Rub the bird with olive oil and the chopped herbs.

Place the turkey on the vegetables, breast side up. (The vegetables will keep the turkey from sitting in its juices and getting soggy. The vegetables also scent the turkey drippings)

Roast the turkey for 20 minutes, lower the heat to 325 and continue roasting, brushing with pan juices occasionally for 1 hour.

Brush the turkey with the your favorite glaze (try my Concord Grape Glaze in the Joy of Kosher Magazine) and continue roasting for another 15 minutes, brushing with the glaze 2 more times.

Remove the turkey and tent with foil and allow to rest for 20 minutes before cutting.

Discard the vegetables and reserve the turkey drippings. Skim off the fat and set aside.

Serve the turkey with extra glaze.