Spatchcock Turkey and Gravy (With or Without Poultry Shears)

Once you know how to spatchcock turkey without poultry shears (or with them if you've got some on-hand), you'll never go back to traditional roast turkey. This method of removing the backbone from the turkey significantly cuts down on the roasting time--we are talking less than an hour and a half!

It also means that both the white meat and the dark meat cook more evenly so by the time the dark meat reaches temperature, the breast isn't dried out. Talk about a game changer!

this recipe

There are several factors that make this the most delicious turkey you'll ever make:

1. As mentioned before, spatchcocking helps cut down on cooking time.
2. It also ensures even baking for both types of meat: white and dark. No one likes dry turkey breast.
3. My turkey injection marinade locks in flavor and moisture.
4. The herb and garlic butter rubbed between the skin and the meat promotes browning and adds another layer of flavor.

This spatchcock turkey recipe is the best turkey I've made my entire life. Yes, I know that sounds dramatic and brag-y, but it really is true. And once you try it, I'm pretty sure this will become your go-to turkey recipe too.

Now that I've convinced you to make this recipe, you may want to save some other Thanksgiving dinner recipes too to round out the meal. You'll need a great Southern dressing, and mine is made in the air fryer so you have plenty of oven space for other dishes.

I love to serve my baked macaroni and cheese with Gouda too. And, my sweet potato cornbread is another amazing side dish. Finally, for dessert, I like to serve my crescent roll apple dumplings alongside the pecan pie my mom brings. Enough dilly-dallying--let's get to making that turkey and gravy!

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• whole fresh or frozen (thawed turkey)
• salted butter
• fresh sage
• fresh Italian parsley
• fresh thyme
• fresh rosemary
• garlic
• Honey, Butter, and Beer Injection Marinade
• yellow onions
• celery stalks
• all-purpose flour
• chicken broth (optional)
• kosher salt
• freshly ground black pepper

(See recipe card for quantities.)

How to Thaw a Frozen Turkey

Place the frozen turkey in a large stockpot or roasting pan and let it thaw in the refrigerator for 3 to 4 days. (These instructions are for a 12- to 14-pound turkey. If your turkey is larger, it'll take a little longer; likewise it'll take less time if the turkey is smaller.)

Remove the packaging from the turkey and pull out the neck and bag of giblets from the turkey cavity. This will indicate if there are any leftover frozen parts or icy bits still inside the turkey. Let the turkey stand at room temperature for 30 minutes.

Turkey Instructions

Now that the turkey is thawed and we've got our ingredients, let's get cooking! Here are the step-by-step instructions for the spatchcock turkey:

1. First, remove and reserve the neck and giblets from the turkey cavity. Place the turkey, breast side down on a cutting board. Use a sharp knife or poultry/kitchen shears to cut through the bones on each side of the backbone. (Reserve the backbone of the turkey for the gravy.) Flip the turkey over and press the breast with the heel of your hand until the breastbone breaks, flattening the turkey on the surface.

2. Next, place a wire rack in a roasting pan or rimmed baking sheet large enough to hold the turkey. Arrange the celery and onion pieces around the pan.

3. Then, mix together the softened butter, herbs, and garlic. Pat the turkey dry, both on the skin and in between the skin and the flesh. Rub the butter mixture underneath the skin of the breast, legs, and thighs.

4. Finally, place the turkey in the roasting pan on the wire rack. Inject the turkey injection marinade with a meat injector into the meaty parts of the breast, wings, thighs, and legs. Sprinkle with salt and pepper. Insert a meat thermometer in the meaty part of the thigh and roast at 425°F until it registers 165°F, about 1 hour and 20 minutes. Remove the turkey from the oven. Transfer the turkey to a rimmed baking sheet to rest while making the gravy.

Hint: You may have bundles of all these fresh herbs if you're making this turkey during the holidays. Also be on the lookout for small clamshell containers of "poultry roasting blend" that contain a mixture of all of these.

Gravy Instructions

Now that the turkey is cooked, it's time to make the giblet and turkey neck gravy:

1. While the turkey roasts, place the turkey neck, giblets, and backbone in a large saucepan and cover with water. Bring to a boil; reduce the heat to medium-low and simmer for 35 to 40 minutes or until the meat and giblets are tender. Strain the broth into liquid measuring cups and reserve. Let the neck, giblets, and backbone cool. Remove the meat from the bones and the chop along with the giblets.

2. Finally, finish the gravy: Strain the pan drippings through a mesh strainer into a large liquid measuring cup. Skim off excess fat from the top. Place the roasting pan over two burners. Add ¼ cup butter to the pan and melt over medium heat. Whisk in the flour and cook until foamy. Pour in the reserved pan drippings and whisk until smooth. Gradually add 2 to 3 cups of reserved broth, whisking until the gravy reaches the desired consistency. (Add boxed broth if necessary.)

Substitutions

Out of an ingredient? Need to make some substitutions? Here are some suggestions:

• Butter - If you only have unsalted butter, you'll want to add ¼ teaspoon salt to the herbed butter mixture.
• Herbs - Use your favorite blend of herbs for this recipe.
• Chicken Broth - You should have plenty of homemade turkey stock to use after simmering the turkey pieces and giblets, but I like to have some on-hand just in case. Use chicken stock, boxed turkey broth, or vegetable broth/stock--whatever you have on hand is great.

Variations

Check out these additional ways to change up this recipe:

• Cajun Spatchcock Turkey - Add 1 to 2 tablespoons Cajun seasoning to the softened butter mixture to give this a Louisiana twist.
• Spatchcock Chicken - You can use this same method and ingredients on a roasting chicken.
• Smoked Turkey - Take the turkey outside to a smoker or grill. Set up an indirect heat environment and heat to 425°F. On a gas grill, light one side of the grill and leave the other unlit. On a charcoal grill, add hot coals to one side of the grill. Place soaked wood chips (I like to use apple, pecan, or cherry wood chips) on the hot side of the grill in a smoker box. Place the turkey on the unlit side of the grill (in a roasting pan to catch the pan drippings) and close the lid and cook until a meat thermometer inserted in the thickest part of the thigh registers 165°F. Be sure to add more wood chips as needed and maintain an even temperature while the turkey smokes.

Equipment

Here's the equipment you'll need to make this recipe:

• chef's knife or cleaver
• poultry/kitchen shears (optional)
• dry measuring cups
• measuring spoons
• liquid measuring cups
• wire mesh strainer
• large roasting pan
• wire rack
• instant read digital thermometer
• whisk
• large saucepan
• meat injector
• small bowl

Storage

Refrigerate leftover sliced turkey in an airtight container for 3 to 4 days.

Freeze leftover sliced turkey in a freezer safe container for up to 6 months.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Be sure to cook the turkey to a minimum temperature of 165°F.
• Do not use the same utensils on cooked food that previously touched raw meat.
• Wash your hands after touching raw meat.
• Don't leave leftovers sitting out at room temperature for extended periods of time.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.