Herb-Butter Spatchcock Turkey: Roasted & Dry-Brined for Crisp Skin

Why You’ll Love This Spatchcock Turkey Recipe

A spatchcocked turkey that’s been dry brined and finished with herb butter is my go-to method for holiday roasting. It’s reliably juicy, fast, and yields perfectly crisp skin.

• Crispy Skin + Juicy Meat: Spatchcocking helps the turkey cook evenly so skin crisps while the meat stays moist.
• Cooks Faster: A 12–14 lb bird typically finishes in about 90 minutes.
• Easier To Carve: The flattened bird is straightforward to slice and plate.
• Holiday Ready: Great for Thanksgiving, Christmas or any special meal where you want a standout main course.

Equipment Needed

These tools make the job easier and safer:

• Baking Sheet: A rimmed, uncoated half-sheet baking pan.
• Wire Rack: Oven-safe stainless steel rack sized to fit your pan so air can circulate under the bird.
• Poultry Shears: Useful for removing the backbone if you spatchcock the turkey yourself.
• Digital Meat Thermometer: An alarm probe plus an instant-read thermometer give the best results for accurate doneness checks.

Best Thermometer For Turkey

Use two thermometers for confidence: an alarm probe left in while roasting and an instant-read to spot-check the breast and thigh temperatures.

Ingredients You’ll Need

A 12–14 pound turkey is ideal for this method. In addition to the bird, you’ll need the following:

• Dry Brine: Kosher salt and aluminum-free baking powder (ratio: about 3 parts salt to 1 part baking powder).
• Herb Butter: Softened butter blended with sage, thyme, rosemary and freshly ground black pepper.
• Optional: Chopped onion, carrot and celery in the roasting pan improve the flavor of drippings for gravy.

See the recipe card below for exact measurements and step-by-step directions.

What Is Spatchcock Turkey?

Spatchcocking means removing the backbone so the bird can be opened and flattened for roasting. It’s also called butterflying and allows faster, more even cooking with more crisped skin.

Benefits Of Spatchcocking Your Turkey

• Faster Cooking: Flattened shape shortens roast time and tolerates higher heat.
• Crispier Skin: Even exposure to heat browns the skin uniformly.
• Evenly Cooked, Juicy Meat: Breast and legs finish at similar times, reducing overcooked meat.
• Less Oven Space: The flat bird takes up less vertical space and fits more easily on a single sheet.
• Useful Trimmings: Save the backbone and neck to make stock or gravy.

How To Spatchcock A Turkey

Tip: Ask your butcher to spatchcock the bird and return the backbone for stock — it’s the easiest option.

If you do it yourself: remove neck and giblets, place the turkey breast-side down and cut out the backbone with sharp poultry shears. Make a small cut at the cartilage between the breastbones, flip breast-side up and press firmly to flatten the bird. Trim any excess fat or skin as needed.

What size turkey is best for spatchcocking?

12–14 pounds is ideal so the flattened bird fits a baking sheet. For larger needs, roast two smaller birds or split a large turkey and roast halves separately.

How To Dry Brine A Turkey

For a 12–14 lb turkey, mix 3 tablespoons kosher salt with 1 tablespoon aluminum-free baking powder. Sprinkle an even layer over the exterior and under the skin where possible. Place the turkey skin-side up on a wire rack set over a baking sheet, loosely cover and refrigerate 1–3 days. For extra-crisp skin, leave the turkey uncovered for the final 12–24 hours.

Important: Do not use pre-seasoned or self-basting birds for dry brining. Do not rinse the salt off before roasting — the salt has been absorbed and surface-drying helps the skin crisp.

Why baking powder?

A small amount of baking powder raises the skin’s pH, helping proteins break down and resulting in drier, more evenly browned, crispier skin. Use only aluminum-free baking powder and never substitute baking soda.

Step-By-Step Roast Spatchcock Turkey

Follow these steps for the best results.

STEP 1: Spatchcock Turkey and Dry Brine

Spatchcock the turkey (or have your butcher do it). Gently create pockets by sliding fingers between skin and meat on the breast and thighs without tearing the skin. Apply the dry brine mixture evenly and refrigerate as directed above.

STEP 2: Prepare Turkey For Roasting

Remove the turkey from the fridge 1–2 hours before roasting and pat dry. Combine softened butter with finely chopped sage, thyme, rosemary and pepper. Work some herb butter under the skin over the breasts and thighs and spread the remaining butter over the exterior.

STEP 3: Roast The Turkey

Preheat oven to 450°F (425°F convection). Place the turkey skin-side up on a wire rack over a foil-lined baking sheet. Tuck wing tips and spread legs. Pour about 3 cups of water into the bottom of the pan to prevent drippings from smoking; add chopped onion, carrot and celery if using. Roast until an instant-read thermometer registers 150°F in the thickest part of the breast and 165°F in the thigh, roughly 90 minutes or less. If the skin browns too quickly, tent loosely with foil.

STEP 4: Rest and Carve

Let the turkey rest 20–30 minutes before carving to let juices redistribute. Carve the legs and thighs by slicing through the joints, remove wings, then slice the breasts away from the bone and serve.

Spatchcock Turkey Cooking Time

Expect about 90 minutes for a 12–14 lb bird, though smaller turkeys may finish sooner. Always rely on internal temperatures, not time alone, for safe, juicy results.

How To Carve A Spatchcock Turkey

Carving a spatchcock turkey is simple: remove legs and thighs through the joints, take off the wings, then slice the breasts away from the breastbone and cut into slices. Arrange pieces on a platter and garnish as you like.

What To Serve With It

Serve the turkey with gravy made from the pan drippings, cranberry sauce and your favorite holiday sides such as stuffing, mashed potatoes, roasted vegetables or a bright winter salad.

Ways To Use Leftovers

Save the carcass to make turkey bone broth or stock, then use that to make turkey soup or gravy. Leftover meat works well in sandwiches, salads, casseroles and tacos.