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Recipe:Roasted Spatchcock Turkey

  • - 12-20 lb. Turkey
  • - 1½ Tsp. rosemary
  • - 3 Tbsp. Kosher salt
  • - ¾ Tsp. pepper
  • - ¾ Tsp. garlic powder
Instructions 1. Combine rosemary, Kosher salt, pepper and garlic powder in a bowl and mix well. Set aside.
2. Rinse the turkey and pat dry with paper towel. Place turkey breast-side down. Using sharp kitchen shears, cut along both sides of the backbone, beginning at the tail end. Set aside the backbone and giblets for stock, if desired.
3. Open the turkey, remove any large pieces of fat and break the breastbone. To do this, place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side.
4. Separate the legs and thighs and loosen the skin from the breast and season the meat with herb mixture from Step 1. Do this by slowly working your fingers between the breast and the skin.
5. Generously butter under the skin and on top of the turkey pieces.
6. Place an aluminum pan underneath the grates to catch drippings and juices. Place the breast on the grill first and allow to roast for 20 minutes at 325°F. Collect the juices from the pan and pour into a small bowl for basting.
7. After 20 minutes, add the legs and thighs. Baste the turkey every 25 minutes.
8. Cook until center of breast meat reaches 165°F and skin is golden brown. Remove from grill and let rest 5-10 minutes before slicing and serving.

Roasted Spatchcock Turkey

Prep Time: 20 Min | Cook Time: 45 Min

Ingredients

  • 1
    12-20 lb. Turkey
  • 2
    1½ Tsp. rosemary
  • 3
    3 Tbsp. Kosher salt
  • 4
    ¾ Tsp. pepper
  • 5
    ¾ Tsp. garlic powder

Instructions

1. Combine rosemary, Kosher salt, pepper and garlic powder in a bowl and mix well. Set aside.
2. Rinse the turkey and pat dry with paper towel. Place turkey breast-side down. Using sharp kitchen shears, cut along both sides of the backbone, beginning at the tail end. Set aside the backbone and giblets for stock, if desired.
3. Open the turkey, remove any large pieces of fat and break the breastbone. To do this, place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack. Repeat on the other side.
4. Separate the legs and thighs and loosen the skin from the breast and season the meat with herb mixture from Step 1. Do this by slowly working your fingers between the breast and the skin.
5. Generously butter under the skin and on top of the turkey pieces.
6. Place an aluminum pan underneath the grates to catch drippings and juices. Place the breast on the grill first and allow to roast for 20 minutes at 325°F. Collect the juices from the pan and pour into a small bowl for basting.
7. After 20 minutes, add the legs and thighs. Baste the turkey every 25 minutes.
8. Cook until center of breast meat reaches 165°F and skin is golden brown. Remove from grill and let rest 5-10 minutes before slicing and serving.

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