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This juicy Spatchcock Turkey roasts faster than a whole bird with no brining or overnight marinating needed! A simple mayo coating makes it golden and delicious.
Mayo-Roasted Spatchcock Turkey
This Spatchcock Turkey is incredibly juicy, flavorful, and roasts so much faster than a traditional whole turkey! I created this recipe for anyone who wants a delicious Thanksgiving turkey without the hassle of brining or marinating several nights. The secret is a simple seasoned mayonnaise mixture that adds tons of flavor and helps the skin turn beautifully golden and crispy. And because the turkey is spatchcocked, it cooks more evenly and faster. No planning days ahead required! Serve it with your favorite Thanksgiving sides, like mashed potatoes, stuffing, and roasted green beans for a delicious holiday meal.
Why You’ll Love This Spatchcock Turkey Recipe
I wanted to create a Thanksgiving turkey I could season and roast the same day without sacrificing flavor or juiciness. Spatchcocking is perfect for this because the turkey cooks faster and more evenly, helping the white and dark meat finish cooking around the same time.
What Is Spatchcock Turkey?
Spatchcock turkey, also called butterflied turkey, is a whole turkey with the backbone removed so it can be flattened before roasting. This technique helps the turkey cook faster and more evenly, resulting in juicy meat and crispy skin. If you love this method, try my Spatchcock Chicken with Sweet Potatoes for an easy sheet pan dinner.
Ingredients You’ll Need
You only need a turkey, mayonnaise, and a few seasonings to make this easy roasted turkey. If using a frozen turkey, plan ahead since it can take several days to thaw in the refrigerator. See the recipe card below for the exact measurements.
- Turkey: I tested this recipe with a 16-pound turkey. If yours is larger or smaller, adjust the amount of seasoned mayonnaise accordingly. Remove the neck and giblets before preparing the turkey.
- Salt: I use Diamond Crystal Kosher Salt in all my recipes. It’s less salty by volume than other kosher salts and table salt, so using a different brand without adjusting the amount could make your turkey too salty.
- Mayonnaise Helps the seasonings stick and promotes beautifully golden, crispy skin.
- Spices: Garlic powder, paprika, black pepper, and Bell’s Poultry Seasoning, a blend of herbs and spices that includes ginger and marjoram.
How to Spatchcock a Turkey
Spatchcocking a turkey is easier than you might think, especially with a good pair of poultry shears. But if you’d rather skip this step, ask your butcher to remove the backbone and flatten the turkey for you!
- Place the turkey breast-side down on a large cutting board. Using sharp poultry shears, cut along both sides of the backbone to remove it.
- Discard the backbone or save it to make stock.
- Flip the turkey breast-side up and press firmly on the breastbone until you hear a crack and the turkey flattens.
How to Make Spatchcock Turkey
Once you’ve spatchcocked the turkey, the rest is easy. Just season and roast! See the recipe card below for the complete printable directions.
- Season the turkey: In a small bowl, mix the mayonnaise with the salt and spices. Pat the turkey dry with paper towels, then rub the seasoned mayonnaise all over the skin.
- Prepare for roasting: Place the turkey breast-side up on a large, rimmed sheet pan. Place a second, foil-lined sheet pan on the oven rack below to catch any drippings and prevent spills.
How Long to Cook a Spatchcock Turkey
For a 16-pound spatchcock turkey, roast at 425°F for 30 minutes, then reduce the temperature to 350°F and continue roasting for another 60 to 90 minutes. Start checking the internal temperature after 75 minutes of total cooking time. The turkey is done when the thickest part of the breast and thigh reach 165°F.
If any areas brown too quickly, loosely cover them with foil. Transfer the turkey to a carving board and let it rest for 30 minutes before carving.
Tips for Juicy, Crispy Spatchcock Turkey
- Buy an unseasoned turkey. For a kosher, self-basting, or salt-solution-enhanced turkey, reduce the salt.
- Use the right salt. Diamond Crystal Kosher Salt is less salty than other salts. If you’re using a different brand, you’ll need to reduce the amount.
- Adjust the cook time and seasoning if your turkey is larger or smaller than 16 pounds.
- Don’t overcook the turkey. The internal temp should be 165°F at the thickest part of the breast and 175°F at the thighs. When inserting the thermometer, make sure you don’t touch a bone, as it will read higher than the actual temperature.
Variations
- No poultry seasoning? Use a mix of any dried herbs you have, such as rosemary, thyme, parsley, and/or sage.
- Kosher salt: If you’re using a different brand, such as Morton’s kosher salt, use 1 tablespoon.
Serving Suggestions
Pair this spatchcock turkey with your favorite Thanksgiving side dishes. Below are some of my healthier takes on the classics.
Storage and Leftovers
More Thanksgiving Turkey Recipes You’ll Love
I have dozens of Thanksgiving recipes, from traditional turkey to nontraditional options, perfect for smaller holiday dinners or for anyone looking for something a little different.
Yield: servings
Serving Size: 6 ounces turkey breast, no skin
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Preheat the oven to 425°F, with a rack in the lower-middle position.
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Place the turkey breast-side down on a large cutting board. Using sharp poultry shears, cut along both sides of the backbone and remove it. Turn the turkey breast-side up and press firmly on the breastbone to flatten. Tuck the wing tips underneath. To save time, you can ask your butcher to spatchcock the turkey for you.
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Pat the turkey thoroughly dry with paper towels.
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Mix the mayonnaise, salt, garlic powder, paprika, poultry seasoning, and pepper. Spread an even coating over the turkey skin, including the breasts, legs, and thighs.
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Place the turkey breast-side up on a large, sturdy rimmed sheet pan. Place a second, foil-lined sheet pan on the oven rack below to catch any drippings and prevent spills. Transfer to the oven with the legs toward the back.
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Roast for 30 minutes, then reduce the oven temperature to 350°F. Continue roasting for 60 to 90 minutes, until the thickest part of the breast reaches 165°F and the thighs reach at least 165°F, ideally about 175°F for more tender dark meat, measuring away from bone. Begin checking after 75 minutes of total roasting time. Larger birds may take longer.
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Transfer to a carving board and rest 30 minutes before carving.
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To carve, remove the legs and separate the drumsticks from the thighs. Remove the wings. Cut along each side of the breastbone, following the rib cage to remove each breast half. Slice the breast meat crosswise and arrange on a platter with the legs and wings.
Last Step:
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For a Larger Turkey: Increase the seasoned mayonnaise mixture proportionally based on the turkey’s weight. Adjust the roasting time and use a meat thermometer to check for doneness.
Nutrition Note: Nutrition is calculated using 6 ounces of skinless turkey breast. Values will vary depending on the cut and whether you eat the skin.
Serving: 6 ounces turkey breast, no skin, Calories: 283 kcal, Carbohydrates: 0.5 g, Protein: 51.5 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 138 mg, Sodium: 617.5 mg, Fiber: 0.5 g, Sugar: 0.5 g
