The Ultimate Juicy and Flavorful Citrus Herb Spatchcock Turkey

Spatchcock turkey has become my go-to method for cooking turkey It delivers incredibly moist, flavorful meat in a fraction of the time compared to roasting a whole turkey By removing the backbone and flattening the bird, it cooks much more evenly. And seasoning it aggressively with a citrus herb butter under and on the skin results in the most decadent flavor. This is hands down the best way to make turkey for Thanksgiving or any special occasion.

What is Spatchcock Turkey?

Spatchcocking, also known as butterflying, is a technique where the backbone is removed and the breast bone is pressed down to flatten the bird. This allows the turkey to lie flat and cook much faster than a traditional whole turkey.

Removing the backbone and flattening the bird helps it cook more evenly since the thick breast meat and thin legs and wings are all on the same plane. With a whole turkey, the breast often ends up dry and overcooked by the time the dark meat is done. Spatchcocking solves this problem!

Spatchcocking also exposes more surface area for getting that crispy browned turkey skin that everyone craves And it looks pretty impressive coming out of the oven since you can see the entire bird laid out beautifully on the platter

How to Spatchcock a Turkey

Spatchcocking a turkey only takes about 30 minutes and requires just a few simple steps:

1. Place the turkey breast side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.

2. Flip the turkey over and press firmly on the breastbone to flatten it. You can place a towel over the breast and press down with the heel of your hand to crack the bone.

3. Tuck the wing tips under the shoulders to hold them in place.

And that’s it – the turkey is ready to be seasoned and roasted! It’s so much easier than you might think.

Seasoning the Turkey with Citrus Herb Butter

A citrus herb butter is the perfect way to add incredible flavor to the turkey as it roasts. The garlic and lemon brighten up the meat, while the fresh herbs add woodsy depth.

I like to use a stick blender to mix the softened butter with the garlic, herbs, citrus zest, salt, and pepper until fully incorporated. Rosemary, thyme, and sage are classic herb choices, but you could also use parsley, oregano, or marjoram.

Gently loosen the skin from the meat and spread some of the flavored butter evenly underneath, directly on the breast and thigh meat. This helps ensure every bite is infused with flavor.

Then rub the remaining herb butter all over the skin. The butter will melt and baste the turkey as it cooks. Be sure to get into all the nooks and crannies.

For even more flavor, you can inject some of the melted herb butter deep into the meat with an injector syringe. This technique is optional but will make the meat unbelievably juicy and delicious.

How to Roast a Spatchcock Turkey

Roasting a spatchcock turkey is similar to roasting a whole bird, but it cooks much faster thanks to maximized air flow and direct contact with the pan. Plan on about 30 minutes per pound at 425°F.

A wire rack placed inside a rimmed baking sheet works great since air can fully circulate around the flattened bird. The rack elevates the turkey above the drippings, allowing the skin to crisp up.

I like to add some roughly chopped carrots, onion, and celery to the pan before placing the turkey on the rack. They roast in the flavorful drippings and can be used to make a delicious gravy or stock.

Brush the skin with oil or melted butter before seasoning generously with salt and pepper. Place the turkey in the preheated oven and roast for 30-40 minutes until browned.

Then reduce the heat to 350°F and continue roasting, basting every 30 minutes with the pan juices, until the thickest part of the breast reaches 160°F and the thighs reach 175°F on an instant read thermometer.

Let the turkey rest for at least 15-30 minutes before carving. The meat will be incredibly juicy, tender, and full of wonderful citrus herb flavor!

Serving Suggestions

A citrus herb spatchcock turkey is the perfect centerpiece for a holiday table or any special dinner. It makes a beautiful presentation when carved and arranged on a platter.

I like to serve it with classic Thanksgiving sides like mashed potatoes, stuffing, roasted vegetables, cranberry sauce, and yeast rolls. It’s also delicious in sandwiches the day after Thanksgiving!

And you can make an easy, flavorful gravy from the herb-infused pan drippings. Just stir together the juices with flour, chicken broth, and cream or milk. Simmer until thickened.

Why You’ll Love This Recipe

If you’re looking for a foolproof way to make the best turkey ever, give this citrus herb spatchcock method a try. Here’s why you’ll love it:

• Cooks evenly for moist, tender meat without drying out
• Crispy browned skin with herb butter flavor
• Infused with bright lemon, garlic, and fresh herbs
• Juicy and flavorful throughout when injected
• Roasted in under 2 hours
• Easy to carve and serve
• Delicious for holiday meals or weekly dinners

This is hands down my favorite way to make turkey. The citrus herb flavors are incredible, it’s super simple to prepare, and the results are consistently perfect. I hope you’ll give this recipe a try this Thanksgiving or anytime a showstopping main course is called for!