This perfect Spatchcock Turkey recipe brings together everything you want in a holiday turkey—juicy, perfectly cooked meat with crispy, golden skin, all without the stress of hours in the kitchen. The trick? A 24-hour brine that infuses the turkey with incredible flavor, followed by a quick spatchcock roast to get it done in under two hours.

A blue platter features spatchcock turkey pieces, beautifully roasted and garnished with fresh rosemary sprigs. — Spatchcock Turkey. Photo Credit: Hungry Cooks Kitchen

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I love this recipe because it takes the stress out of holiday cooking. With the brine working overnight, you can focus on enjoying the day with family and friends instead of being tied to the kitchen. The quick roast time means it’s ready to serve in under two hours, perfect for gatherings when everyone’s hungry and ready to dig in.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A spatchcock turkey sits among an array of ingredients: celery, onion, apple cider, kosher salt, white wine, sugar, water, juniper berries, bay leaves, thyme, and orange on a kitchen surface. — Spatchcock Turkey Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Spatchcock Turkey with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This process is simpler than it sounds, and you’ll be surprised at how easy it is to get juicy, evenly cooked turkey with my method.

Preparing the Brine

Start by heating up apple cider, kosher salt, and sugar in a large pot over medium-high heat. Stir until the salt and sugar dissolve—this brine is key for flavor!

A hand carefully holds a wooden bowl of salt over a large pot of boiling water, preparing the way for a perfectly seasoned spatchcock turkey. — Heat up apple cider, kosher salt, and sugar in a large pot.

A pot filled with bubbling golden liquid and floating herbs resembles the fragrant broth that might baste a spatchcock turkey, viewed from above. — Stir until the salt and sugar dissolve.

A pot filled with water, sliced oranges, chopped onions, green onions, peppercorns, and herbs adds the perfect aromatic base for a spatchcock turkey. — Once dissolved, toss in ice cubes, celery, orange slices, onion, juniper berries, thyme, and bay leaves.

Once dissolved, take it off the heat and toss in ice cubes, celery, half of the orange slices, onion chunks, smashed juniper berries, thyme sprigs, and bay leaves. Give it a good mix.

Brining the Turkey

Get a container big enough for your turkey, then pour in the cider mixture, cold water, and white wine. Make sure the turkey is fully submerged—add more water if you need to.

Spatchcock turkey brining in a container with water, lemon slices, onion, celery, herbs, and peppercorns for an even more flavorful roast. — Brine the turkey in the cider mixture.

Cover it up and pop it in the fridge to soak up all those flavors for at least 24 hours (up to 48 if you’ve got time).

Preparing the Turkey for Roasting

When ready to cook, preheat your oven to 428°F (220°C).

Pull the turkey from the brine, pat it dry, and trim off any extra fat. With kitchen shears, cut along both sides of the backbone and remove it.

A hand expertly uses poultry shears to spatchcock a raw whole chicken on a wooden cutting board. — Pat dry the turkey and cut through the center Y-bone.

Raw chicken pieces on a wooden cutting board, ready for cooking, with a knife and scissors nearby—perfect tools for those who also enjoy preparing spatchcock turkey. — Spread the thighs out, and tuck the wings underneath.

Then, cut through the center Y-bone. Press down hard to flatten the bird; this will help it cook evenly. Spread the thighs out, and tuck the wings underneath so they don’t burn.

Roasting the Turkey

Layer a roasting pan with the remaining orange slices and place the turkey right on top.

A spatchcock turkey on a baking tray lined with parchment paper, surrounded by vibrant orange slices, creates a visually stunning yet simple dish. — Layer the turkey in a roasting pan with the orange slices.

A roasted spatchcock turkey on a baking sheet, adorned with parchment paper and slices of orange. — Roast for 1 ½ to 2 hours until the skin is golden and crispy.

Roast in the preheated oven for about 1 ½ to 2 hours until the skin is golden and crispy. Once done, let it rest for about 20 minutes to seal in the juices before carving.

Serve and enjoy!

Recipe Notes and Expert Tips

I’ve got a few tips to help you make sure your Spatchcock Turkey comes out perfect.

Brine Time: Letting the turkey soak in the brine for 24–48 hours makes it extra juicy and flavorful.
Oranges for a Twist: Use fresh, juicy oranges in the brine and roasting pan to give your turkey a hint of sweetness and citrus.
Wine Choice Matters: A dry white wine like Chardonnay adds depth without overpowering the turkey. It’s a subtle addition, but it makes a difference.
Flatten with Confidence: Press down hard when flattening the turkey—this step is key for even cooking and a shorter cook time.
High Heat, Crisp Skin: Roasting at 428°F gives you that perfectly crispy skin. Just make sure to keep space around the turkey for airflow.
Rest Time for Juiciness: Letting the turkey rest after roasting allows the juices to settle, making every bite juicy and tender.
Fresh Herbs Finish: Garnish with fresh rosemary, thyme, or even sage to give the dish a gorgeous, aromatic finish.

Close-up of spatchcock turkey, perfectly sliced and roasted, garnished with sprigs of rosemary. — Spatchcock Turkey. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Spatchcock Turkey

For the best taste, store any leftover turkey in an airtight container in the refrigerator. It will stay fresh for up to three days, so you can enjoy it in sandwiches, salads, or reheated meals.

If you want to keep it longer, wrap portions in freezer-safe bags or containers and freeze for up to two months.

To reheat, thaw the turkey in the fridge overnight, then warm it gently in the oven or on the stovetop to avoid drying it out.

What to Serve With Spatchcock Turkey

This spatchcock turkey goes great with mashed potatoes, Mississippi mud potatoes, roasted veggies, cornbread casserole, or classic stuffing.

Try adding cranberry sauce or dinner rolls on the side for a full, festive spread.

A plate of roasted spatchcock turkey pieces garnished with rosemary. — Spatchcock Turkey. Photo Credit: Hungry Cooks Kitchen

More Easy Turkey Recipes for You to Try at Home

I’ve got more recipes like this one that make your holiday cooking a breeze.

Perfect Spatchcock Turkey Recipe

This Spatchcock Turkey recipe gives you juicy, tender meat with golden, crispy skin in less time. The 24-hour brine locks in incredible flavor, while the spatchcock method speeds up the roasting to under two hours. It’s ideal for holiday gatherings, letting you relax and enjoy time with family instead of being stuck in the kitchen. Quick, delicious, and stress-free, it’s the ultimate holiday turkey recipe!

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Prep Time: 30

Cook Time: 2

Total Time: 2 30

Course: Main Course

Cuisine: American

Keyword: Spatchcock Turkey

Servings:

Calories: 2827kcal

Author: Mandy Applegate

Ingredients

5 cups apple cider divided
1 cup kosher salt
½ cup sugar
4 cups ice cubes
4 stalks celery chopped
4 oranges sliced (half for the brine and half for roasting)
1 large onion cut into chunks
⅓ cup whole juniper berries smashed
6 sprigs fresh thyme
4 bay leaves preferably fresh
1 turkey preferably organic, (around 12 to 14 pound)
2 gallons cold water
2 cups dry white wine

To serve:

Herbs
Mashed potatoes

US Customary – Metric

Instructions

In a large pot, combine 4 cups of apple cider with the kosher salt and sugar over medium-high heat. Stir until the salt and sugar dissolve fully, then remove from heat. Add ice cubes, chopped celery, half of the orange slices, onion chunks, smashed juniper berries, thyme sprigs, and bay leaves, stirring to mix.
5 cups apple cider, 1 cup kosher salt, ½ cup sugar, 4 cups ice cubes, 4 stalks celery, 4 oranges, 1 large onion, ⅓ cup whole juniper berries, 6 sprigs fresh thyme, 4 bay leaves
Place the turkey in a large container and pour in the cider mixture, along with the remaining apple cider, cold water, and white wine. Make sure the turkey is fully submerged; add more water if needed. Cover and refrigerate for at least 24 hours (up to 48 hours) to let the turkey absorb all that flavor.
1 turkey, 2 gallons cold water, 2 cups dry white wine
When ready to cook, preheat the oven to 428°F (220°C). Take the turkey out of the brine, pat it dry, and trim off any excess fat. Using kitchen shears, cut along both sides of the backbone to remove it, then cut through the center Y-bone. Press down firmly to flatten the turkey, spreading the thighs out and tucking the wings under.
Line a roasting pan with the remaining orange slices and place the turkey on top. Roast in the preheated oven for 1 ½ to 2 hours, or until the skin is crispy and golden brown. Let the turkey rest for 20 minutes before carving.
Serve with herbs and mashed potatoes.
Mashed potatoes, Herbs

Notes

Brine Time: Letting the turkey soak in the brine for 24–48 hours makes it extra juicy and flavorful.
Oranges for a Twist: Use fresh, juicy oranges in the brine and roasting pan to give your turkey a hint of sweetness and citrus.
Wine Choice Matters: A dry white wine like Chardonnay adds depth without overpowering the turkey. It’s a subtle addition, but it makes a difference.
Flatten with Confidence: Press down hard when flattening the turkey—this step is key for even cooking and a shorter cook time.
High Heat, Crisp Skin: Roasting at 428°F gives you that perfectly crispy skin. Just make sure to keep space around the turkey for airflow.
Rest Time for Juiciness: Letting the turkey rest after roasting allows the juices to settle, making every bite juicy and tender.
Fresh Herbs Finish: Garnish with fresh rosemary, thyme, or even sage to give the dish a gorgeous, aromatic finish.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Perfect Spatchcock Turkey Recipe

Ingredients You’ll Need