Christmas Spatchcock Turkey with Garlic Herb Butter

Christmas Spatchcock Turkey with Garlic Herb Butter

Removing the backbone and pressing the breastbone flat gives this whole Christmas turkey a broad, skin-side-up surface for roasting. Garlic-herb butter goes beneath the skin to season the meat and over the top for a browned, pepper-speckled finish. A rack in a rimmed pan supports the bird and leaves the skin exposed.

For a roughly 12-pound turkey, allow about 1½ to 2 hours in the oven, but treat that as a planning estimate. Start checking early with a thermometer: the thickest part of both the breast and thigh must reach the target temperature before the turkey comes out. Brining is optional.

Ingredients for Christmas Spatchcock Turkey

• 1 whole turkey, thawed, about 12 lb (5.4 kg), giblets removed
• 1 cup (2 sticks) unsalted butter, softened (225g)
• 5–6 garlic cloves, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon kosher salt, adjusted for the salt type and turkey
• 1½ teaspoons freshly ground black pepper

Optional: Add 1 teaspoon finely grated lemon zest to the butter, or use a few small rosemary or thyme sprigs for serving. Reduce the added salt if using salted butter. A turkey labeled kosher, self-basting, or pre-brined may need less salt or none.

How to Make Christmas Spatchcock Turkey

1. Preheat and dry: Heat the oven to 425°F (220°C). Pat the turkey thoroughly dry, including the cavity and skin; surface moisture slows browning. Keep it refrigerated until you are ready to prepare it.
2. Spatchcock the turkey: Place it breast-side down on a stable cutting board. With sturdy poultry shears, cut along both sides of the backbone and remove it. Turn the bird breast-side up and press firmly on the breastbone until it cracks and the turkey lies flat. Save the backbone for stock or gravy if desired.
3. Add the garlic-herb butter: Stir together the softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Slowly loosen the skin over the breasts and thighs with your fingertips, taking care not to tear it. Spread some butter beneath the skin and rub the rest over the outside.
4. Arrange on the rack: Set a wire rack in a rimmed roasting pan large enough to hold the flattened bird; line the pan with foil first if desired. Place the turkey skin-side up with its legs and wings spread, keeping the legs from overlapping the breast. Tuck the wing tips beneath the shoulders if they stick out.
5. Roast uncovered: Roast for an estimated 1½ to 2 hours, beginning temperature checks after about 1 hour 15 minutes. Rotate the pan if one side browns faster. If a particular area gets too dark before the meat is done, loosely tent just that area with foil.
6. Check and rest: Insert an instant-read thermometer into the thickest part of the breast and thigh, avoiding bone. Both locations should reach 165°F (75°C); browned skin alone does not indicate doneness. Transfer the turkey to a carving board and rest for about 20–30 minutes so the juices settle before carving. Tent loosely only if needed, since tight covering can soften the skin.

Make-Ahead and Brining Notes

The turkey can be spatchcocked ahead and kept refrigerated until roasting. For drier skin, leave it uncovered in the refrigerator overnight before adding the butter. Brining is not required; if you choose to brine, dry the skin thoroughly afterward and adjust the added salt.

Serving Christmas Spatchcock Turkey

Present the whole flattened turkey before carving, with a few rosemary or thyme sprigs if desired. Serve with mashed potatoes, stuffing, cranberry sauce, green bean casserole, or roasted vegetables.

For another holiday poultry centerpiece, try Christmas Roast Chicken with Orange and Rosemary. For a different holiday main course, see Christmas Beef Wellington with Mushroom Duxelles.

How to Store and Reheat Turkey

Refrigerate carved leftovers in an airtight container for 3–4 days. Reheat covered in a 350°F (175°C) oven until hot throughout and the turkey reaches 165°F. The skin may soften during reheating.

To freeze, cool and slice the leftover turkey, then pack it in an airtight freezer-safe container or bag with excess air removed. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 11 servings: 640 calories, 70g protein, 39g fat, and 1g carbohydrates. Approximate nutrition per 100g: 235 calories, 26g protein, 14g fat, and 0g carbohydrates. Values vary with the turkey’s edible yield and how much butter and pan drippings are consumed.