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Roasted turkey in a pan with herbs
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Spatchcock Turkey Recipe

Spatchcock turkey is an absolute game changer. It's got all the same flavors of a juicy, roasted turkey but is cooked in a fraction of the time. A win-win for all!
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

Ingredients

Roasted Veggies

  • 1 lb potatoes
  • 2 large onions
US Units - Metric

Instructions

  • Cut the veggies into chunks and season them with 1 tsp salt and 1/2 tsp 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, remaining salt, remaining pepper, and pressed garlic together.
    Mayonnaise marinade in a measuring cup
  • Using poultry shears, remove the backbone from the turkey (spatchcock 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
  • Generously spread the rub underneath the skin.
    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 two 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.

Video

Nutrition

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