Description
Master the art of Spatchcock Turkey with this fast and flavorful recipe. Flattening the bird ensures even cooking, crispy skin, and juicy meat using simple, plant-based ingredients and natural seasonings. Perfect for gatherings or special meals, this method reduces roasting time and delivers tender, aromatic turkey every time.
Ingredients
Turkey and Marinade
- Whole Turkey (10-12 lbs)
- Olive Oil (natural), 1/4 cup
- Fresh Rosemary, 2 tbsp chopped
- Fresh Thyme, 2 tbsp chopped
- Fresh Sage, 2 tbsp chopped
- Garlic Cloves, 4 minced
- Vegetarian Worcestershire Sauce (natural), 2 tbsp
- Lemon Juice (natural), 2 tbsp
- Salt, 2 tsp
- Black Pepper, 1 tsp
- Apple Cider Vinegar (natural), 1 tbsp
Optional Ingredients
- Natural Gelling Agent, 1 tsp (for thickening pan juices or sauce)
- Pure Maple Syrup (natural), 2 tbsp (for glaze)
- Smoked Paprika, 1 tsp (for spicy variation)
- Cayenne Pepper, 1/2 tsp (for spicy variation)
- Plant-based Butter, 2 tbsp (for garlic butter)
- Orange Zest, 1 tbsp (for herb and citrus blend)
- Fresh Parsley, 2 tbsp chopped (for herb and citrus blend or garnish)
Instructions
- Prepare the Turkey: Remove the turkey from its packaging and pat dry with paper towels. Place it breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it completely. Flip the turkey over and press firmly on the breastbone to flatten, opening up the bird for faster, even cooking.
- Season Generously: Rub olive oil all over the turkey’s skin, including in crevices. In a bowl, combine minced garlic, chopped fresh rosemary, thyme, sage, salt, black pepper, lemon juice, vegetarian Worcestershire sauce, and apple cider vinegar. Massage this mixture under and over the skin for maximum flavor infusion.
- Let It Rest: Cover the turkey and refrigerate for at least one hour or overnight. This allows flavors to fully penetrate the meat, enhancing taste and tenderness.
- Roast to Perfection: Preheat the oven to 425°F. Place the spatchcocked turkey breast side up on a rimmed baking sheet or roasting pan. Roast for 1 to 1.25 hours until the skin turns golden brown and the thickest part of the thigh reaches 165°F. Baste occasionally with pan juices to maintain moisture.
- Rest Before Carving: Remove the turkey from the oven and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute evenly, ensuring juicy, tender meat with every bite.
Notes
- Use sharp kitchen shears for safe and easy removal of the backbone.
- Pat turkey skin dry before seasoning to achieve crispy skin.
- Press firmly but gently when flattening turkey for even thickness and consistent cooking.
- Always verify the internal temperature with a meat thermometer for safe, perfect doneness.
- Allow the cooked turkey to rest before carving to lock in juices.
- Vegetarian Worcestershire Sauce (natural) adds subtle complexity without overpowering the bird.
- Prep Time: 20 minutes plus 1 hour marinating
- Cook Time: 1 to 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 turkey
- Calories: 380
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 115 mg
Keywords: Spatchcock turkey, roast turkey, quick turkey recipe, plant-based turkey seasoning, juicy turkey, crispy skin turkey, holiday turkey recipe
