Go Back
Spatchcocked roast turkey with crisp golden garlic herb butter skin on a sheet pan

Garlic Herb Butter Spatchcocked Turkey

A whole turkey butterflied and roasted flat with garlic herb butter. It cooks in about 90 minutes with crisp skin and juicy meat, no roasting pan required.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 pounds, fully thawed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 6 tablespoons butter softened
  • 4 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary crushed
  • 1 teaspoon dried sage
  • 1 teaspoon paprika
  • 2 yellow onions thickly sliced
  • 3 stalks celery cut into chunks
  • 1 cup chicken broth

Method
 

  1. Remove the giblets and neck and pat the turkey dry. Place it breast-side down on a cutting board. Using sturdy poultry shears, cut along both sides of the backbone and remove it.
  2. Flip the turkey breast-side up and press down firmly on the breastbone until it cracks and the turkey lies flat. Tuck the wing tips behind the breast.
  3. Season all over with the salt and pepper. If you have time, refrigerate uncovered overnight for crisper skin.
  4. Preheat the oven to 425°F. Mix the butter, garlic, thyme, rosemary, sage and paprika. Loosen the skin over the breast and thighs and rub half the butter underneath, then rub the rest over the skin.
  5. Spread the onions and celery on a large rimmed sheet pan and pour in the broth. Set a wire rack on top (or lay the turkey directly on the vegetables) and place the turkey on it, skin-side up.
  6. Roast for 1¼ to 1½ hours, until an instant-read thermometer reads 165°F in the thickest part of the breast and the thigh. Tent loosely with foil if the skin browns too quickly.
  7. Rest for 20–30 minutes before carving. Use the pan drippings for gravy.

Notes

  • Make sure the turkey is completely thawed. Allow about 24 hours in the fridge for every 4–5 pounds.
  • If the backbone is hard to cut, ask the butcher at your grocery store to spatchcock the turkey for you.
  • A 12–14 pound turkey fits on a standard half sheet pan. Larger birds may need a bigger pan.
  • Add a splash more broth to the pan if the drippings start to scorch.