Crispy Spatchcock Turkey for Thanksgiving
Crispy Spatchcock Turkey for Thanksgiving is a wonderful twist on the traditional roast. By flattening the turkey, it cooks more evenly and gets that perfect crispy skin all over, instead…
By Ashley
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Reading time: 7 min
Crispy Spatchcock Turkey for Thanksgiving is a wonderful twist on the traditional roast. By flattening the turkey, it cooks more evenly and gets that perfect crispy skin all over, instead of just on top. You’ll notice the juicy white and dark meat cooked just right, with a golden-brown crunch that makes every bite extra special.
I love making the spatchcock turkey because it’s faster to cook than a whole bird, which means less time waiting and more time enjoying the day. Plus, the crispy skin is something everyone raves about. I usually rub the turkey with a simple mix of herbs and butter to keep it flavorful and moist inside while the skin gets that irresistible crispiness on the outside.
My favorite way to serve it is with classic Thanksgiving sides like mashed potatoes, cranberry sauce, and green beans. The turkey’s texture and flavor make it the perfect centerpiece to any holiday meal. If you want a little tip from me, let the turkey rest for a good 20 minutes after cooking—this helps it stay juicy when you carve it. It’s definitely become my go-to Thanksgiving recipe because it feels a bit fancy but is so easy to make!
Key Ingredients & Substitutions
Turkey: A 10-12 pound bird works great here. Smaller turkeys can cook even faster, and larger ones might need more time. If fresh turkey isn’t available, a thawed frozen turkey works, just make sure it’s fully dry before seasoning.
Olive oil or melted butter: Both help crisp the skin beautifully. Butter adds richer flavor, but olive oil is a lighter choice. You could also use avocado oil for a neutral taste and high smoke point.
Spices & herbs: Smoked paprika adds a subtle smoky flavor that enhances the skin’s color. Garlic and onion powders bring warmth, while thyme and rosemary add that classic Thanksgiving aroma. Feel free to swap dried herbs for fresh if you have them on hand.
Cranberries: Fresh cranberries are perfect for garnishing and serving with sauce. You can substitute with a pre-made cranberry sauce or make a simple one by cooking fresh or frozen berries with sugar and orange zest.
How Can I Get Perfectly Crispy Skin on My Spatchcock Turkey?
Getting crispy skin is all about dryness and heat. Here’s what I do to make it just right:
- Pat the turkey completely dry with paper towels—any moisture means less crispiness.
- Rub the skin with oil or melted butter evenly. Don’t be shy about massaging it under the skin if possible.
- Roast at a high temperature (425°F) to help the skin brown and crisp quickly without drying the meat.
- Use the spatchcock technique: flattening the turkey spreads it out so the heat reaches the skin evenly.
- Check internal temperature with a thermometer. Make sure to rest the turkey so juices settle, keeping the skin crisp and the meat juicy.
These simple steps have helped me every time to get that golden crunch guests love.
Equipment You’ll Need
- Kitchen shears – essential for cutting out the turkey backbone safely and easily.
- Large rimmed baking sheet or roasting pan – holds the spatchcock turkey flat and catches drippings.
- Instant-read meat thermometer – helps you cook the turkey perfectly without guessing.
- Paper towels – for drying the turkey skin to get it super crispy.
- Aluminum foil – to tent the turkey during resting, keeping it juicy.
Flavor Variations & Add-Ins
- Use fresh sage and lemon zest under the skin for a bright, herbal twist that complements turkey well.
- Swap smoked paprika for cayenne and chili powder if you want a little spicy kick.
- Stir finely chopped garlic and rosemary into softened butter and spread under the skin for rich flavor.
- Add root vegetables like carrots and parsnips around the turkey on the roasting pan to cook alongside and soak up drippings.
How to Make Crispy Spatchcock Turkey for Thanksgiving?
Ingredients You’ll Need:
- 1 whole turkey (10-12 pounds), spatchcocked (backbone removed and flattened)
- 1/4 cup olive oil or melted butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh herbs for garnish (sage, thyme, rosemary)
- 1 cup fresh cranberries (for garnish & sauce)
- Cranberry sauce for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the turkey and seasoning, plus 1 hour to 1 hour 15 minutes roasting time. Allow an extra 20 minutes for the turkey to rest before carving and serving. In total, plan for around 1 hour 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Turkey:
Preheat your oven to 425°F (220°C). Place the turkey breast side down on a cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone to flatten the bird for even cooking.
2. Season the Turkey:
Pat the turkey dry with paper towels to help the skin get crispy. Rub olive oil or melted butter all over the turkey, making sure to get some under the skin if you can. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and rosemary. Rub this spice blend evenly over the turkey’s skin.
3. Roast the Turkey:
Place the spatchcocked turkey on a large rimmed baking sheet or roasting pan, skin side up. Roast in the preheated oven for about 1 hour to 1 hour 15 minutes. The skin should turn a deep golden brown and be very crispy. Use an instant-read thermometer inserted into the thickest part of the breast — it should read 160°F (71°C) when done.
4. Rest the Turkey:
Take the turkey out of the oven and loosely cover it with foil. Let it rest for 20 minutes to allow the juices to settle. This keeps the meat juicy and tender when you carve it.
5. Slice and Garnish:
Carve the turkey into portions by removing and slicing the breast, legs, and thighs. Arrange the pieces on a serving platter and garnish with fresh sage, thyme, and rosemary sprigs. Scatter fresh cranberries around the turkey for a festive touch.
6. Serve:
Serve your crispy spatchcock turkey with your favorite cranberry sauce. Enjoy this delicious and juicy centerpiece on your Thanksgiving table!
Can I Use a Frozen Turkey for This Recipe?
Yes, but make sure your turkey is completely thawed before spatchcocking and cooking. Thaw it in the refrigerator for several days—typically 24 hours per 4-5 pounds of bird—to ensure even cooking and crispy skin.
Can I Prepare the Turkey Ahead of Time?
Absolutely! You can spatchcock and season the turkey up to a day in advance. Keep it covered in the fridge to let the flavors meld and to dry out the skin slightly for extra crispiness when roasting.
What’s the Best Way to Store Leftovers?
Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to keep the meat moist and the skin from becoming too tough.
Can I Use Butter Instead of Olive Oil?
Yes, melted butter works wonderfully and adds rich flavor. Just be mindful that butter has a lower smoke point than some oils, so keep an eye on the turkey to avoid burning the skin during roasting.