Spatchcock Turkey: 5 Steps to Juicy Perfection

Roast a spatchcock turkey in less time with extra-juicy meat and perfectly crisp skin. This easy oven method cooks evenly and is simply delicious.

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Prepare a roasting pan by lining it with onions, carrots, and celery. Place a roasting rack on top. Preheat oven to 425 degrees F.
Wash and dry the turkey. Remove the neck and giblets.
Put the turkey breast side down. Use a sharp knife to cut along each side of the spine to make a guide for cutting out the spine.
Using heavy-duty poultry shears, cut through the bone following the guide you made.
Once both sides are cut, remove the spine.
Make a very slight cut between the breast bone. This is optional but helps break the breast bone easier.
Flip the turkey over. Press hard in the center of the breast to break the bone so the turkey will be flat.
Place the turkey on top of the roasting rack. Tuck the tips of the wings behind themselves if desired.
Rub the skin with olive oil and sprinkle the seasoning on top.
Bake in the preheated oven for 4-6 minutes or until the internal temp is 165 degrees at the deepest area. Let the turkey rest 15-20 minutes before slicing.