# Roasted Spatchcocked Turkey  - Made In

Chef Brooke Williamson’s Thanksgiving shortcut to a better turkey?  Spatchcocking the bird, or removing the backbone so it lies flat for faster roasting, juicier meat, and extra crispy skin.

This Thanksgiving turkey recipe from Chef Brooke Williamson starts by spatchcocking the bird (removing the back bone so the turkey lies flat). She says it provides “more even, faster roasting. Plus, it’s easier to impart more flavor by opening the body.” Then she dry brines the bird with classic spices, explaining, “I find dry brining gets the skin crispier, and we all know when skin is delicious, that’s the best part!”  
  
[Made In’s Stainless Clad Roasting Pan](https://madeincookware.com/products/roasting-pan/stainless-clad) ties it all together. Its sturdy construction delivers even heat and steady browning, while its spacious design fits a flattened bird plus vegetables and stock for basting. The result is a faster, juicier, more flavorful turkey with crispy skin, plus pan drippings ready for a delicious gravy.  
  
Note: The recipe works for turkeys up to 12 pounds—just adjust the cook time. Dry brine your turkey at least 12 hours in advance for the best results.  


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URL: https://madeincookware.com/recipes/roasted-spatchcocked-turkey