Butterflied Roast Turkey with Gravy: The Complete Guide for Perfectly Juicy, Crisp Turkey
Flattening the bird speeds roasting and ensures even meat and flavorful pan juices.
Butterflied (Spatchcocked) Roast Turkey with Gravy: The Ultimate Guide
Preparing a perfect turkey can be daunting, but with the butterflied (spatchcocked) method, you can achieve faster, juicier, and crispier results than traditional roasting. This comprehensive guide covers why spatchcocked turkey works, essential equipment, step-by-step instructions, homemade gravy techniques, and expert tips derived from Kenji Lopez-Alt’s science-driven approach.
Why Choose the Butterflied (Spatchcocked) Method?
A butterflied or spatchcocked turkey involves removing the backbone and flattening the bird, resulting in several major advantages:
- Even Cooking: Both breast and leg meat finish perfectly without overcooking either part.
- Reduced Cooking Time: Flattening the bird lets it roast up to 50% faster, ideal for busy holidays.
- Maximum Crispness: More skin exposure means the entire surface gets deliciously crisp and brown.
- Better Gravy Base: Roasting on a rack of vegetables generates the perfect drippings for flavorful gravy.
What You’ll Need
| Equipment | Tools | Essentials |
|---|---|---|
| Large rimmed baking sheet or roasting pan | Kitchen shears or sharp chef’s knife | Turkey (10-14 lbs ideal) |
| Wire rack (fits inside pan) | Digital thermometer | Vegetables (onions, carrots, celery) |
| Aluminum foil | Cutting board | Butter, fresh herbs, kosher salt, pepper |
Step 1: Choosing (and Prepping) Your Turkey
Opt for a turkey between 10 to 14 pounds for optimal results; larger birds are harder to flatten and can dry out during extended roasting. If possible, buy a natural or heritage bird for best flavor and texture.
- If the turkey is frozen: Thaw in the refrigerator (24 hours per 4-5 pounds).
- Dry-brine for juicier meat: Pat the bird dry and rub all over with kosher salt (about 1 tablespoon per 5 lbs). Rest uncovered in the fridge for 12 to 48 hours.
- Important: Do not rinse the turkey after brining; simply brush off excess salt before cooking.
Step 2: How to Spatchcock a Turkey
- Place the turkey breast-side down on a sturdy cutting board.
- Using strong kitchen shears (or a very sharp knife), cut along each side of the backbone from tail to neck and remove it. (Save for gravy!)
- Flip the turkey over (breast-side up), and use the heels of your hands to press down firmly until you hear the breast bone crack and the bird lays flat.
- Tuck the wing tips under to prevent burning.
Tip: Watch out for splatters—work slowly and carefully!
Spatchcocking: A Visual Guide
- Backbone out: Bird can be flattened easily, making skin and meat contact the hot pan evenly.
- Press to flatten: You will hear a crack when the keel bone breaks.
Step 3: Set Up the Roasting Rack
For extra flavor (and ideal drippings for gravy), create a vegetable bed inside your roasting pan:
- Chop onions, carrots, celery, and scatter them in an even layer.
- Add a few sprigs of fresh thyme, sage, or rosemary.
- Set a wire rack on top of the vegetables.
Step 4: Prepare the Turkey for Roasting
- Pat the turkey dry once more for extra crispy skin.
- Rub the entire surface generously with softened butter or olive oil.
- Season with more kosher salt, black pepper, and herbs if desired.
- Arrange the turkey, breast-side up, on the rack so it’s completely flat.
What others are reading
Step 5: Roasting the Spatchcocked Turkey
Preheat your oven to 450°F (230°C) for maximum skin crispness.
- Start at high heat for 30 minutes to brown the skin, then reduce to 375°F (190°C).
- Monitor temperature: Roast until the thickest part of the breast registers 150°F (65°C) and thighs at least 165°F (74°C). This takes about 70–90 minutes for a 12- to 14-lb bird.
- If browning too quickly, tent loosely with foil near the end.
Spatchcocked Turkey Cooking Time Table
| Turkey Weight | Approximate Roasting Time |
|---|---|
| 10–12 lbs | 60–75 minutes |
| 12–14 lbs | 70–90 minutes |
| 14–16 lbs | 85–105 minutes |
Tip: Always rely on a thermometer, not the clock!
Step 6: Resting and Carving the Turkey
Once the turkey is done, remove it from the oven and let it rest for at least 20–30 minutes before carving. This preserves moisture and flavor.
- Transfer turkey to a cutting board.
- Carve legs, thighs, and breast meat as desired for serving.
- Save bones for stock!
Step 7: Making Rich, Flavorful Gravy
This method turns your roasted vegetables and pan drippings into a silky, deeply-flavored gravy. Here’s how:
- After roasting, pour all pan drippings (and vegetables) through a fine-mesh strainer into a saucepan. Press for all juices.
- Skim excess fat or reserve for roux (to thicken the gravy).
- For smooth gravy: Whisk flour into melted turkey fat (or butter) to make a golden roux. Slowly whisk in turkey juices and, if needed, low-sodium chicken or turkey stock.
- Simmer until thickened, season with salt and pepper.
- Optional: Add a splash of sherry, port, or soy sauce for umami depth.
Strain again for the smoothest result before serving in a gravy boat.
Expert Tips & Troubleshooting
- Forgot to dry-brine? Salt turkey generously just before cooking. Brining helps with moistness, but spatchcocking also preserves juiciness.
- Backbone for Gravy: Roast the removed backbone alongside the bird to add more savory depth to your pan drippings.
- Crispier Skin: Let the turkey air-dry (uncovered in fridge) overnight.
- Don’t stuff a spatchcocked bird: Cooking is too fast and stuffing won’t cook safely. Bake dressing separately alongside.
Nutritional Insights
Spatchcocked turkey is generally lean and protein-rich. Using pan-roasted vegetables and homemade gravy allows you to control sodium and fat content more than with store-bought mixes.
Frequently Asked Questions (FAQs)
Q: What exactly is spatchcocking?
A: Spatchcocking is the process of removing the turkey’s backbone and flattening it before roasting. This helps the turkey cook evenly, with juicier meat and crispier skin.
Q: Is it necessary to brine a turkey before spatchcocking?
A: Brining enhances flavor and juiciness, especially if dry-brined at least overnight. However, the spatchcocked method still produces moist meat even if you skip brining.
Q: Can I roast a larger (over 16 lbs) turkey this way?
A: Spatchcocking larger turkeys can be difficult due to size, uneven roasting, and cracking the breastbone. It’s best to split larger birds or roast two smaller turkeys for even results.
Q: What’s the best way to store and reheat leftovers?
A: Store carved meat tightly wrapped in the refrigerator for up to four days. Reheat gently in a low oven with some gravy or stock to prevent drying out.
Q: Can I make the gravy ahead?
A: Absolutely. Prepare the gravy base (roasted veggies + backbone + stock), then finish with pan drippings on turkey day for maximum flavor.
Serving Suggestions & Pairings
- Traditional Sides: Serve with mashed potatoes, stuffing (baked separately), roasted Brussels sprouts, or cranberry sauce.
- Wine Pairing: Try medium-bodied reds (Pinot Noir, Zinfandel) or aromatic whites (Gewürztraminer, Riesling).
Complete Recipe: Butterflied Roast Turkey with Gravy
Ingredients
- 1 whole turkey (10 to 14 lbs), thawed if frozen
- 3 tablespoons kosher salt (more for larger birds)
- 4 tablespoons unsalted butter, softened (or olive oil)
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme, rosemary, or sage
- Fresh ground black pepper
- For the gravy: pan juices, vegetables, backbone, 2 tbsp flour, turkey fat or butter, 2 cups low-sodium turkey/chicken stock
Instructions
- Salt (dry-brine) the turkey 12–48 hours before cooking.
- Spatchcock the turkey by removing backbone and flattening as described.
- Arrange veggies and herbs in a roasting pan, fit rack over them, and place turkey on rack, breast-side up and flat.
- Rub with butter/oil, season with salt and pepper.
- Roast at 450°F (230°C) for 30 minutes, then reduce to 375°F (190°C) until done (see time chart).
- Rest turkey 20–30 minutes before carving.
- Prepare gravy using directions above.
- Carve and serve with gravy.
Recipe Credits
Concept and method derived from the culinary science of Kenji Lopez-Alt, adapted and expanded upon for a comprehensive holiday guide.
Frequently Asked Questions (FAQs)
Q: What makes spatchcocked turkey juicier than traditional roasting?
A: Flattening the turkey allows white and dark meat to roast at similar rates, preventing the breast from drying out while the legs cook through.
Q: Can I use this method for chicken or duck?
A: Yes! Spatchcocking works equally well for roasting chickens or ducks, providing crisp skin and juicy meat in less time.
Similar Articles
Read full bio of Sneha Tete
