Spatchcocked Roast Turkey

Prep time 15 Minutes       Serves 4 People


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1 10-12 lb (4-6 kgs) Butterball fresh turkey or Butterball frozen unstuffed turkey, thawedSalt, to taste1/2 Tbsp. pepper1/2 Tbsp. garlic powderFresh herbs, to taste

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  1. Preheat oven to 375F.

  2. Remove giblets and neck from the turkey and reserve for another use.

  3. Lay turkey with the breast side down.

  4. Using sharp kitchen shears, make a cut along one side of turkey’s backbone from the tail end all the way to the neck end. Do the same on the other side of the backbone, then remove the backbone and discard.

  5. Open the turkey up as far as you can.

  6. Flip the turkey over so the breast side is facing up, on a surface where you have some leverage, place the palm of your hand on one side of the breast of the turkey and press down hard until you hear the breastbone crack or, until turkey flattens further.

  7. Repeat on the other side. You now have a spatchcocked bird.

  8. Place turkey in a roasting pan or rimmed baking sheet, breast side up. Position thighs outward.

  9. Season with salt, pepper, garlic powder, and fresh herbs, as desired.

  10. Place in the oven, uncovered, for around two hours, or until a meat thermometer in the thigh registers 180F.

  11. Recipe By Abby Langer

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