Lemon Herb Spatchcock Turkey

For the past decade, I’ve made a version of this spatchcock turkey because it’s the fastest way I know to deliver classic roasted turkey flavor and texture. And it’s just the foolproof option that I need as a busy mom cooking for the holidays. This split roast turkey has a flavorful butter-herb rub that adds a load of flavor, and the whole thing cooks in about 90 minutes. You can use this as a Thanksgiving recipe for kids that the adults will enjoy just as much, and pair it with easy dishes such as Make-Ahead Mashed Potatoes, Boiled Green Beans, Cranberry Orange Sauce, and more. The key to this type of turkey is to cut the backbone and lay the whole bird flat. This ensures even, fast cooking—and the most tender white and dark meat ever. (And here are ideas for leftover turkey including White Turkey Chili, Turkey Broth, and Turkey Noodle Soup.)

Ingredients You Need

Below is a look at the ingredients you need to make this easy split-roast turkey recipe so you know what to pick up from the store and have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Turkey: You need a whole 8-10 pound turkey to make this recipe. You can use one that is larger, just know it will take a little longer to cook. The turkey can be fresh or frozen.

Celery, lemon, shallot, garlic: These flavorful ingredients will sit under the turkey to both add flavor to the meat and raise the turkey from the bottom of the pan, which will allow the underside of the bird to cook as quickly as the top. Rosemary and/or thyme: You can use both of these or just one to add more flavor to the butter-herb mixture that is rubbed on the skin of the turkey. Unsalted butter: I prefer to add richness and flavor to a turkey with melted unsalted butter as the base of an herb rub, so that’s what I’m using here. You can use salted butter in place of unsalted butter if that’s what you have on hand. Lemon zest and lemon juice: Fresh lemon adds a nice acidic element to the turkey when added to the butter-herb mixture. Salt and black pepper: We add a liberal amount of salt and pepper to the turkey to ensure that it’s packed with flavor.

How to Thaw Turkey

If you buy a frozen whole turkey, plan to place it into a roasting pan in the refrigerator at least 4-5 days before you want to cook it. Or, as the USDA recommends, 1 day per 4-5 pounds of bird. This ensures it will be completely thawed throughout, which will ensure it cooks evenly.

Spatchcock 101

The term spatchcock means to split a bird, in this case a turkey, down the backbone. It is easiest to do this by simply cutting next to the bone with a pair of sharp kitchen scissors. Then, you are able to lay the turkey flat, breast and thighs facing up, which allows the bird to cook twice as fast as it would if you kept it whole. You can also use this method to more quickly cook a chicken.

Step-by-Step Instructions

Here’s a look at how to make this split-roast turkey so you know what to expect from the general process. Scroll down to the end of this post for the full recipe, including the timing and amounts.

Serving Suggestions

Try this spatchcock turkey as part of a Thanksgiving spread or as part of a festive family meal. It pairs well with mashed potatoes, Sweet Potato Puree, Cranberry Orange Muffins, Crockpot Applesauce, and more.

How to Store

Let the cooked turkey cool, then transfer to an airtight container in the fridge or freezer. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. You can also use the bones to make Turkey Broth and the meat to make White Turkey Chili or Turkey Noodle Soup.

Best Tips for Success

Allow 4-5 days for a frozen turkey to thaw completely and safely in the refrigerator. Use a pair of sharp kitchen scissors to cut right alongside the backbone to then easily lay the turkey flat for faster roasting. Use olive oil in place of the butter if preferred. Cook until the juices run clear and an instant read thermometer inserted into the thickest part registers 175 degrees F.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share.