Ina Garten Spatchcock Turkey Recipe

Ina Garten’s Spatchcock Turkey is one of the easiest ways to achieve an evenly cooked, juicy, and beautifully browned turkey without the stress of traditional roasting. By removing the backbone and flattening the bird, the turkey cooks faster, stays moist, and develops a deep golden color. This method is perfect for Thanksgiving, Christmas, or any family gathering where you want maximum flavor with minimal hassle.

What is Ina Garten’s Spatchcock Turkey?

Ina Garten’s Spatchcock Turkey is a whole turkey that has been butterflied by cutting out the backbone and flattening it before roasting. This technique ensures even heat distribution, reduces cooking time significantly, and produces crisp skin with tender, juicy meat.

Reasons to Try Ina Garten’s Spatchcock Turkey

• Cooks faster – A full turkey roasts in nearly half the time.
• Even roasting – Both dark and white meat finish at the same time.
• Juicier meat – Flattening helps retain moisture.
• Crispier skin – More surface exposed to heat means crispier skin.
• Easier carving – A flat turkey is simpler to slice and serve.
• Perfect for holidays – Saves time without losing any traditional flavor.

Ingredients Needed to Make Ina Garten’s Spatchcock Turkey

• 1 whole turkey (10–14 lbs), backbone removed
• 4 tablespoons olive oil or melted butter
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme or rosemary
• 1 lemon, sliced
• 1 onion, sliced
• 4–5 garlic cloves
• Fresh herbs (thyme, rosemary, parsley)
• Optional: 1 cup chicken broth for the roasting pan

Instructions to Prepare Ina Garten Spatchcock Turkey (write in points only)

• Prep the turkey – Pat the turkey dry with paper towels and place it breast-side down.
• Remove the backbone – Using kitchen shears, cut along both sides of the backbone and remove it.
• Flatten the turkey – Flip the turkey over and press firmly on the breastbone until it cracks and the turkey lies flat.
• Season the turkey – Mix olive oil (or butter), salt, pepper, garlic powder, paprika, and thyme; rub it all over the turkey.
• Prepare the roasting pan – Layer onions, lemon slices, garlic, and herbs at the bottom; place the turkey on top.
• Roast the turkey – Cook at 425°F (220°C) for 70–90 minutes, depending on size.
• Check for doneness – Insert a thermometer into the thickest part of the thigh; it should reach 165°F (74°C).
• Rest the turkey – Let it rest for 15–20 minutes before carving.

What Goes Well With Ina Garten’s Spatchcock Turkey

• Roasted vegetables – Perfectly complements the rich turkey.
• Garlic mashed potatoes – Creamy and comforting pairing.
• Stuffing or dressing – Essential for holiday meals.
• Cranberry sauce – Adds a sweet-tart contrast.
• Buttery dinner rolls – Ideal for soaking up turkey juices.

Key Tips for Making Ina Garten Spatchcock Turkey (6–7 Points)

• Dry the skin well – Helps achieve a crisp, golden crust.
• Use sharp kitchen shears – Makes removing the backbone much easier.
• Press firmly on the breastbone – Ensures even flattening and faster cooking.
• Season under the skin – Adds deeper flavor to the meat.
• Roast on high heat – Spatchcock turkeys thrive at higher temperatures.
• Use a thermometer – Guarantees perfectly cooked meat without guessing.
• Let it rest – Resting preserves juiciness and makes carving cleaner.

Creative Variations of Ina Garten’s Spatchcock Turkey

• Herb butter version – Add soft herb butter under the skin for extra richness.
• Citrus garlic style – Rub with orange zest, lemon zest, and garlic.
• Smoky paprika turkey – Use smoked paprika and chili powder for deeper flavor.
• Maple-glazed turkey – Brush with maple syrup during the last 20 minutes.
• Mediterranean version – Add oregano, rosemary, and olive oil for a bold aroma.

Storage Guidelines for Ina Garten Spatchcock Turkey

• Refrigerator – Store slices for up to 3–4 days in airtight containers.
• Freezer – Freeze cooked turkey meat for up to 2 months.
• Turkey drippings – Refrigerate and use within 3 days for gravy or soups.

Reheating Tips for Ina Garten’s Spatchcock Turkey

• Oven method – Reheat at 300°F (150°C) with foil to keep it moist.
• Stovetop – Warm slices in a covered pan with a splash of broth.
• Microwave – Heat in short bursts to prevent drying.
• Air fryer – Great for crisping leftover turkey skin.

Nutrition Value (per serving)

• Calories: 330
• Protein: 42g
• Fat: 18g
• Carbohydrates: 2g
• Sodium: 480mg
• Fiber: 0g

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FAQs

How long does it take to cook a spatchcock turkey?

A spatchcock turkey typically cooks in 70–90 minutes at 425°F (220°C), depending on size. The turkey finishes much faster than a whole roasted bird because it lies flat, allowing heat to circulate evenly around the meat.

How do I keep a spatchcock turkey juicy?

Dry the skin thoroughly, season generously, and roast at high heat. Using a roasting rack or placing the turkey on aromatics helps keep air circulating underneath. Letting the meat rest for 15–20 minutes before carving also prevents juices from escaping.

Do I need special tools to spatchcock a turkey?

No. A good pair of sharp kitchen shears is enough to cut along both sides of the backbone. Pressing firmly on the breastbone flattens the turkey. No fancy equipment is required, and the process is straightforward with proper shears.

Should I brine a spatchcock turkey before roasting?

Brining is optional, not required. Spatchcocking already helps the turkey cook evenly and stay moist. However, a dry brine (salt rubbed on the turkey overnight) enhances flavor and improves skin crispiness if you have the time.

Wrapping Up

Ina Garten’s Spatchcock Turkey is a game-changing method that delivers juicy meat, crispy skin, and a faster roasting time with almost no extra effort. It’s ideal for holidays, gatherings, or any meal when you want a perfectly cooked turkey. Once you try this method, traditional roasting may feel outdated.