Spatchcock Turkey (Dry Brine, Oven or Grill)

Juicy, even-cooked turkey in about 90–110 minutes with crisp skin and easy carving

Flattening the bird means faster cook time, golden crackly skin, and perfectly juicy white and dark meat, no more dry slices.

Why You’ll Love It

• Faster holiday timing: Spatchcocking reduces whole-bird cook time to ~90–110 minutes for a 12–14 lb turkey, freeing oven space for sides.
• Even doneness: White breast meat stays ~160–165°F while thighs climb to ~175°F for tender, juicy results.
• Crisp, camera-ready skin: Dry brine + air exposure = shatteringly crisp skin that holds up under gravy.
• Flexible methods: Roast in the oven, cook grilled spatchcock turkey over two-zone heat, or try a smoked spatchcock turkey for gentle wood flavor.
• Beginner-friendly carving: A flat turkey is simpler to carve cleanly into showy slices.
• Search-tested approach: Built around Spatchcock Turkey, Dry Brine Turkey, and How To Spatchcock A Turkey queries for discoverability.

Ingredients (notes only)

For a 12–14 lb whole turkey

• Turkey (12–14 lb): Fresh or fully thawed. Remove giblets; pat very dry.
• Kosher salt (½–¾ tsp per pound): Dry brine for 24–48 hours for deeper seasoning and moisture retention.
• Baking powder (1 tsp): Optional with the salt to boost skin crisping in the oven.
• Unsalted butter (6 Tbsp), softened: For basting; swap with olive oil for dairy-free.
• Herb mix: Minced rosemary, thyme, sage; add lemon zest and black pepper.
• Aromatics for pan: Onion wedges, halved garlic, celery, carrot; they perfume drippings for gravy.
• Stock (1–2 cups): Keeps drippings from scorching; top up pan halfway through.

Rub Ideas (pick one):

• Herb-butter: Butter + herbs + lemon zest.
• Garlic-paprika: Olive oil, paprika, garlic powder, onion powder, pepper.
• Smoker-friendly: Olive oil, brown sugar, smoked paprika, chili powder.

Step-by-Step Instructions

1. Dry brine (24–48 hours): Pat turkey dry. Mix kosher salt (½–¾ tsp per lb) with 1 tsp baking powder (optional). Sprinkle all over, including under loosened breast skin. Place on a rack over a sheet pan, uncovered in the fridge.
2. Spatchcock: Using sturdy kitchen shears, cut along both sides of the backbone; remove it (save for stock). Flip bird breast-side up, press firmly to crack the breastbone so it lies flat. Tuck wing tips.
3. Season & set pan: Rub butter or oil and chosen seasonings over and under the skin. Scatter aromatics in a large rimmed sheet pan or roasting pan. Add 1 cup stock. Set turkey skin-side up on a rack over the pan.
4. Roast (Oven—Crisp Skin): Preheat to 450°F. Roast 30 minutes. Reduce to 400°F and continue 50–70 minutes until breast is 160°F and thigh is 175°F (check thickest points). Total 80–100 minutes for a 12–14 lb bird.
5. Grill (Two-Zone): Preheat grill to 375–425°F with indirect zone. Place turkey skin-side up over indirect heat; close lid. Rotate pan once; cook to the same temps as above. Finish 5–8 minutes over direct heat to crisp skin if needed.
6. Smoke (Gentle Wood): Run smoker at 300°F (275–300°F). Use apple, cherry, or pecan. Cook to 160°F breast / 175°F thigh (about 2½–3½ hours depending on size and pit).
7. Rest: Transfer to a board; rest 20–30 minutes (carryover brings breast to 165°F).
8. Carve & serve: Separate legs, thighs, wings; slice breasts across the grain. Strain pan drippings for gravy.

Pro Tips

• Salt math that works: ½–¾ tsp kosher salt per pound is the sweet spot for dry brine without oversalting.
• Air-chill uncovered: The last 12 hours uncovered in the fridge is your crisp-skin insurance.
• Thermometers win Thanksgiving: Pull at 160°F breast to coast to 165°F during the rest.
• Shield if needed: If skin browns quickly, tent loosely with foil during the last 20–30 minutes.
• Juicy slice cue: Rest until juices stop pooling on the board before carving.
• Grill control: Place a small foil pan of water under the turkey to stabilize grill temps and protect drippings.

Variations

• Spatchcock Turkey Grilled: Citrus-herb rub; finish with lemon-garlic butter.
• Spatchcock Turkey Smoked: Brown sugar–smoked paprika rub; baste with melted butter for lacquered skin.
• Dry Brine Turkey (No Butter): Olive oil + herbs for dairy-free crisp skin.
• Spatchcock Chicken (Weeknight): Same method; roast at 450°F for ~45–55 minutes for a 4–5 lb chicken.
• Thanksgiving Classic (Oven): Herb-butter under the skin; pan gravy from drippings.

How to Serve

• Classic platter with pan gravy and herbed butter.
• Pair with soft, pull-apart sides like Soft Sourdough Dinner Rolls.
• Add a bright green: Crispy Garlic Parmesan Roasted Green Beans.
• Cozy starter: French Onion Soup.
• Leftover idea: Fold carved turkey into Creamy Turkey Stroganoff.

Make Ahead & Storage

• Make ahead: Dry brine 1–2 days ahead. Veg aromatics can be chopped 2 days ahead.
• Fridge: 3–4 days in airtight containers; keep breast and dark meat separate for best reheating.
• Freeze: Up to 3 months; slice and wrap tightly.
• Reheat: 300°F covered with a splash of stock, 12–18 minutes until warmed; or skillet with a little butter for crisp edges.

FAQs

How long to roast a spatchcock turkey?
A 12–14 lb bird typically needs 80–100 minutes at 450→400°F. Always cook to temp, not time.

Do I have to dry brine?
It’s optional but highly recommended. Dry brine seasons deeply and improves juiciness and skin texture.

What internal temps should I hit?
Breast 160–165°F (pull at 160°F, rest to 165°F) and thigh ~175°F for tender dark meat.

Can I use this method on a chicken?
Yes. A 4–5 lb spatchcock chicken at 450°F roasts in 45–55 minutes.

Best wood for smoking?
Apple, cherry, or pecan for balanced, not-too-heavy smoke.

Simple Nutrition Table (estimate per 6 oz cooked turkey with skin + light basting)

Calories	Protein	Fat	Carbs	Sodium
~320	~42 g	~14 g	0 g	~520 mg