Spatchcocking refers to the removal of a turkey or chicken’s backbone, enabling it to lay flat in a roasting pan. Not only does this reduce the cooking time, but the breast and thigh meat will be done at the same time because the whole bird has the same exposure to heat.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/3 cup maple syrup
- 2 tablespoons chopped fresh sage
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- One 12- to 13-pound whole turkey, thawed if frozen
- 4 stalks celery, cut into 1-inch pieces
- 3 carrots, sliced on a bias 1 inch thick
- 1 onion, quartered
- Kosher salt and freshly ground black pepper
Instructions
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.
- Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat.
- Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper.
- Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter. Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 713 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 88 g |
| Cholesterol | 314 mg |
| Sodium | 1493 mg |
Reviews
BEST We have ever done! What a great Recipe and we did the 18 hour brine as well. So moist and flavorful! Cut the cooking in half which was great! It was actually the prettiest as well and we displayed it on a platter as suggested. Thanks Ree!!!!
Made this with a 12 lb turkey and wow! It came out super juicy and flavorful. Some of the best turkey I’ve ever had! Will be using this recipe again next year!
I did this with a 9 lb turkey breast bone in. I had a little trouble spatchcocking it so need to perfect that. I did the maple butter exactly as listed and oh my was the flavor good. Beautiful brown skin. I did have to tent it so it didn’t get too brown. The meat was tender and so juicy. And it made fabulous gravy from the drippings. I will definitely be doing this in the future!
This method is incredible! We cooked a 15-lb turkey in 1.5 hours. It was moist, delicious and beautifully browned. We didn’t try the maple glaze, just butter and sage.
We spatchcocked a 16-lb bird. It came out juicy and delicious and cooked in about 2.5 hrs. This ties with Giada’s cran-orange turkey recipe and now we can switch off with this one! Delicious!
2nd time I’ve made this using the maple whiskey brine…Hands down the BEST turkey I have ever had or made!!!
Great idea to cook a turkey evenly and fast. The meat was moist and the skin golden brown. Will try this again next year!
This was a great recipe!! Very juicy!
Always spatch the turkey. Told my granddaughter it was holiday haggis!
I use the turkey drippings in the gravy. Using maple syrup in the glaze for the turkey makes the drippings sweet which is a flavor I don’t want in the gravy.