How to Spatchcock a Turkey

Learning how to spatchcock a turkey will result in the juiciest, crispiest turkey cooked in a fraction. My 14-lb turkey took 1 hour 45 mins.

spatchcock a turkey
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  • 1 whole turkey, (10lb-14lb), thawed, rinsed and dried
  • 1/2 cup extra virgin cold-pressed olive oil
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
  2. Place the turkey, breast-side down, on a cutting board. Using a pair of sharp kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone and remove.
  3. Flip turkey breast-side up and press firmly to flatten the turkey and place on the roasting rack. Tuck wing tips under turkey, behind the breast. Pat the skin dry and rub olive oil over entire turkey. Season with sage, thyme, rosemary, salt, and pepper. Check out this YouTube Tutorial.
  4. Make a parchment paper lined foil tent to cover the turkey. Roast in thhe oven for 1 hour 30 minutes – 2 hours. When the internal temperature reaches 165 degrees, increase the oven temp to 400, remove the foil to allow the skin to crisp and become golden brown.
  5. Remove turkey from the oven and allow to rest for 10 to 15 minutes before slicing.

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