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Ina Garten Spatchcock Turkey Recipe

Ina Garten Spatchcock Turkey
Print Recipe
Print Recipe

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.

Ingredients

Scale

  • 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

  • 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.

Find it online: https://inagartencooks.com/ina-garten-spatchcock-turkey/