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Roasted turkey in a pan with herbs

Easiest Spatchcock Turkey Recipe Ever

Welcome to the wonderful world of spatchcock chicken. It's crispy, juicy, and quicker to cook than whole roasted bird!
Course Main Course, Meats
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 20 servings
Calories 431kcal
Author Natalya Drozhzhin


Roasted Veggies

  • 1 lb potatoes
  • 2 large onions


  • Cut up the veggies into chunks and season them with salt and pepper. Assemble them throughout the baking pan, leaving space in the center to nestle the turkey.
    Veggies with seasoning in a bowl
  • Whisk the mayonnaise, salt, pepper, and pressed garlic together.
    Mayonnaise marinade in a measuring cup
  • Using poultry shears, remove the backbone from the turkey.
    Back bone getting cut of out the turkey
  • Carefully, pull the turkey skin away from the flesh in several different sections across the bird.
    Skin getting lifted on the turkey
  • Spread the marinade underneath the skin generously.
    Marinade getting placed under turkey skin
  • Roast the turkey at 400°F for 60 minutes. Then, turn the heat down to 350°F and bake the turkey for another 2 hours. Remove the turkey from the oven and cover it with foil or a lid. Allow it to rest for 30 minutes before carving into it!
    Turkey in a pan with vegetables all around.


Calories: 431kcal | Carbohydrates: 2g | Protein: 42g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1406mg | Potassium: 463mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg