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Marinating and Brining

Spatchcock Turkey with Herb Butter

Prep 30 min Cook 1 hr 30 min Total 2 hr Servings 12

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

A little baking powder in the dry rub raises the skin's pH so it browns faster and gets glassy-crisp.

Ingredients

Method

  1. 01

    With sturdy shears cut along both sides of the backbone and remove it (save it for gravy). Flip and press hard on the breastbone to flatten.

  2. 02

    Mix salt, pepper and baking powder and rub all over. Refrigerate uncovered on a rack 1–2 days.

  3. 03

    Heat oven to 450°F. Spread vegetables in a rimmed sheet pan, add broth, and set a rack over them.

  4. 04

    Rub herb butter under the breast skin. Lay turkey skin-up on the rack, legs turned inward.

  5. 05

    Roast 75–90 minutes until the breast reads 155°F and thighs 170°F, rotating once.

  6. 06

    Rest 20 minutes (it climbs to 160°F), then carve. Strain the pan liquid for gravy.

Notes & swaps

  • A little baking powder in the dry rub raises the skin's pH so it browns faster and gets glassy-crisp.

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