Spatchcock Turkey Recipe: How to Spatchcock a Turkey

• 1 12-pound turkey
• 2 tablespoons Kosher salt
• 2 teaspoons black pepper
• 1½ tablespoons fresh marjoram, chopped
• 1½ tablespoons fresh thyme, chopped
• 1½ tablespoons fresh rosemary, chopped
• ½ cup olive oil

1. 1

   Lay the thawed turkey on a clean cutting board with the breast side down.

2. 2

   Using sharp kitchen shears, starting at the tail end of the turkey, cut along each side of the backbone.

3. 3

   Pull out the backbone and discard, or set it aside to use for gravy or turkey stock.

4. 4

   Pull the cut edges of the turkey apart to open up the turkey.

5. 5

   Flip the bird over and press down firmly on one side of the breast meat until you hear a cracking noise from the breastbone. Repeat this process on the other side of the turkey breast.

6. 6

   Gently pull the thighs outward until the turkey is totally flat.

7. 7

   Transfer the turkey to a rimmed baking sheet and tuck the wing tips under the bird.

8. 8

   Preheat the oven to 375 degrees Fahrenheit.

9. 9

   Using paper towels, pat the skin of the turkey dry.

10. 10

    In a small bowl, combine the salt, black pepper, marjoram, thyme, and rosemary, and stir to combine.

11. 11

    Using a pastry brush, brush olive oil over the entire turkey.

12. 12

    Sprinkle the salt mixture over the entire turkey, patting the seasonings into the meat as you go.

13. 13

    Transfer the roasting pan to the oven and bake for 45 minutes. After roasting the turkey for 45 minutes, rotate the sheet pan and bake for an additional 45 minutes.

14. 14

    Increase the oven temperature to 425 degrees Fahrenheit. Continue roasting the turkey until the skin is golden brown and slightly crispy and the internal temperature of the thickest part of the thigh has reached 165 degrees Fahrenheit, about 10–15 minutes.

15. 15

    Remove the turkey from the oven. Create a tent over the bird with aluminum foil and allow the roast turkey to rest for 15 minutes before carving it.

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