Roasted Spatchcocked Turkey
Chef Brooke Williamson’s Thanksgiving shortcut to a better turkey? Spatchcocking—removing the backbone so it lies flat for faster roasting, juicier meat, and shatteringly crisp 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 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 the crispiest 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.
Roasted Spatchcocked Turkey
Chef Brooke Williamson’s Thanksgiving shortcut to a better turkey? Spatchcocking—removing the backbone so it lies flat for faster roasting, juicier meat, and shatteringly crisp skin.
Brooke Williamson
- 1.
In a small bowl, combine the salt, pepper, garlic powder, brown sugar, paprika, coriander, and fennel pollen.
- 2.
Pat the spatchcocked turkey dry with paper towels and liberally rub the spice mixture on both sides of the turkey in every crevice and under the skin. Place the dry rubbed turkey on a wire rack over a rimmed Sheet Pan and refrigerate uncovered for 12–24 hours.
- 3.
When ready to roast, preheat the oven to 375F.
- 4.
Place the onions, carrots, celery, garlic, oranges, lemons, thyme, rosemary, oregano, and sage leaves in the bottom of a large Stainless Clad Roasting Pan. Add 2 cups of chicken stock and evenly scatter the butter over the top. Place the turkey, skin side up, over the vegetables (or on a rack set above them).
- 5.
Roast turkey, basting every 30 minutes with pan juices, until the internal temperature of the breast reaches 135–140F, about 1 hour 45 minutes to 2 hours. Increase the oven temperature to 400F and continue roasting until the skin is golden brown and crispy and the turkey temperature is 160F in the breast and 170–175F in the thigh, another 30–45 minutes.
- 6.
Let the turkey rest for 20 minutes before carving.
