Spatchcocked Roast Turkey
Dry-brined, butterflied turkey roasted at high heat for crispy skin and even cooking.
- whole turkey, 12–14 lbs, backbone removed, spatchcocked1
- kosher salt
- baking powder
- black pepper
- onions, quartered2
- garlic, halved crosswise1 head
- carrots, roughly chopped4
- celery stalks, roughly chopped4
- fresh thyme
- fresh sage
- bay leaves4
- dry white wine1 cup
- chicken stock2 cups
- unsalted butter, melted4 tbsp
- 1
Spatchcock the turkey: using kitchen shears, cut along both sides of the backbone and remove it (reserve for the roasting pan). Flip the turkey breast-side up and press firmly on the breastbone to flatten.
- 2
Make the dry brine by mixing the kosher salt, baking powder, and black pepper together. Sprinkle evenly all over the turkey and under the skin. Place on a rack over a sheet pan and refrigerate uncovered for 24–48 hours.
- 3
Remove the turkey from the refrigerator 1 hour before cooking to take off the chill. Preheat the oven to 450°F.
450F - 4
Scatter the onions, garlic, carrots, celery, thyme, sage, bay leaves, reserved backbone, and neck in the roasting pan. Pour in the dry white wine and chicken stock. Set a roasting rack over the vegetables and place the turkey breast-side up on the rack. Brush all over with the melted butter.
- 5
Roast for 75–90 minutes until the breast registers 157°F and the thigh registers 170°F on an instant-read thermometer. If the skin browns too quickly, tent loosely with foil.
high450F - 6
Remove from the oven and rest the turkey uncovered for 30 minutes before carving.
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