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Sliced spatchcock turkey with herbs on a blue plate, showcasing crispy skin and tender meat.

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 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Spatchcock Turkey
Servings: 12
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

Calories: 2827kcal | Carbohydrates: 346g | Protein: 144g | Fat: 61g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Cholesterol: 481mg | Sodium: 114190mg | Potassium: 4596mg | Fiber: 18g | Sugar: 272g | Vitamin A: 1595IU | Vitamin C: 308mg | Calcium: 848mg | Iron: 17mg
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