Spatchcocked Turkey (Aka Butterflied) Recipe

Name: Spatchcocked Turkey (Aka Butterflied)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -14 lbs turkey; 1/2 cup butter, softened; 1/2 cup olive oil; kosher salt; black pepper; Brine; 1 cup kosher salt; 1/2 cup light brown sugar; 1 tablespoon fresh coarse ground black pepper; 1 gallon water; about a dozen ice cube; fresh herb

Servings: persons

12 -14 lbs turkey
1/2 cup butter, softened
1/2 cup olive oil
kosher salt
black pepper
Brine
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon fresh coarse ground black pepper
1 gallon water
about a dozen ice cube
fresh herb

1
You will need about a handful each of fresh Rosemary, Sage and Thyme;half for the brine and half for the herb butter.
2
Remove the backbone of the turkey using kitchen shears.
3
(I had the butcher at the grocery store do this for me).
4
Make the brine by adding all necessary ingredients, You do not need to chop the herbs. Just dump everything in the pot.
5
Bring brine to a boil and remove from heat.
6
Add the ice cubes and let the brine cool for about 30 minutes. DO NOT ADD MORE ICE! You do not want to dilute the brine.
7
Place the turkey in a large container (I used kitchen size trash bags, doubled) and add the brine.
8
Place this in the refrigerator overnight, turning once if the bird is not completely submerged in the brine.
9
When it is time to cook the turkey, remove it from the brine and rinse well. Pat dry.
10
.Combine the rest of the herbs and chop or pulse in a food processor.
11
Add the herbs to the butter and mix well.
12
Place the turkey, breast side up, on the counter and press REALLY hard till you hear the ribs crack. Tuck the wing tips under the bird. Loosen the skin on the breast, thighs and legs.
13
Rub the butter mixture under the skin.
14
Place the turkey in a roasting pan large enough to hold the bird and its juices.
15
. Brush with olive oil and salt and pepper to taste.
16
Cook the turkey at 450 degrees for 20. Brush with oil again and reduce the oven temperature to 400. Cook 40 minutes longer. Allow the turkey to rest for at least 10-15 minutes before carving.

1141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 -14 lbs turkey, 1/2 cup butter, softened, 1/2 cup olive oil, kosher salt, and more.

Yes, Spatchcocked Turkey (Aka Butterflied) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spatchcocked Turkey (Aka Butterflied)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions