Pioneer Woman Spatchcock Turkey

Pioneer Woman Spatchcock Turkey is a game-changing method for roasting the holiday bird. By removing the backbone and flattening the turkey (a technique known as spatchcocking or butterflying), Ree Drummond ensures that the meat cooks evenly and in nearly half the time of a traditional roast. This method exposes all the skin to the heat, guaranteeing a golden, crispy exterior while keeping the breast meat incredibly juicy. It eliminates the common problem of dry white meat and undercooked dark meat, making it the most stress-free way to prepare a Thanksgiving or Christmas centerpiece.

Try more Recipes:

• Pioneer Woman Tequila Lime Chicken Recipe
• Pioneer Woman Turkey Cutlets
• Pioneer Woman Slow Cooker Chicken and Broccoli

🤎Why You Will Love This Spatchcock Turkey Recipe:

• Fast Cooking Time: A spatchcocked turkey cooks in about 80 to 90 minutes, compared to the 3 to 4 hours required for a standard trussed bird.
• Even Roasting: Because the bird is flat, the legs and thighs (which take longer to cook) are exposed to higher heat, finishing at the exact same time as the delicate breast meat.
• Maximum Crispy Skin: The entire surface of the skin is facing upwards, meaning no soggy patches underneath. Every inch gets golden and crackling.
• Easier Carving: With the backbone removed and the bird flat, carving is significantly easier and less awkward than wrestling with a whole round bird.
• Herb Butter Infusion: The recipe uses a rich compound butter packed with fresh rosemary, thyme, and garlic that bastes the meat as it roasts.

🦃 Spatchcock Turkey Ingredients

• 1 (12-14 lb) whole turkey, thawed completely
• 1/2 cup (1 stick) salted butter, softened
• 2 tbsp fresh rosemary, minced
• 2 tbsp fresh thyme, minced
• 1 tbsp fresh sage, minced
• 2 cloves garlic, minced
• 1 tsp lemon zest (optional)
• Kosher salt (generous amount)
• Freshly ground black pepper
• 1 large onion, sliced thick (for the roasting rack)
• 2 carrots, chopped (for the roasting rack)
• 1 cup chicken or turkey broth (for the pan)

🥘How To Make Pioneer Woman Spatchcock Turkey

1. Prep the Bird: Preheat your oven to 450°F (230°C). Remove the giblets and neck from the turkey cavities. Pat the turkey thoroughly dry with paper towels (dry skin equals crispy skin).
2. Remove the Backbone: Place the turkey breast-side down on a cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone completely (save it for stock/gravy).
3. Flatten (The Spatchcock): Flip the turkey over so it is breast-side up. Place the heels of your hands on the center of the breastbone. Press down firmly with your body weight until you hear a loud crack and the turkey lays flat. Tuck the wing tips behind the breast.
4. Make Herb Butter: In a small bowl, mix the softened butter with the minced rosemary, thyme, sage, garlic, lemon zest, and plenty of black pepper.
5. Season Under Skin: Gently loosen the skin over the breasts and thighs using your fingers. Rub half of the herb butter directly onto the meat underneath the skin.
6. Season the Exterior: Rub the remaining butter all over the outside of the skin. Season the entire bird generously with Kosher salt.
7. Prepare the Pan: Place the sliced onions and carrots on a large rimmed baking sheet or roasting pan to act as a rack. Pour the broth into the bottom of the pan (this prevents smoking).
8. Roast: Place the flattened turkey on top of the vegetables. Roast at 450°F (230°C) for 80 to 90 minutes. Rotate the pan halfway through cooking.
9. Check Temp: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the breast reads 160°F (70°C).
10. Rest: Remove from the oven and tent loosely with foil. Let the turkey rest for at least 20 to 30 minutes before carving to allow the juices to redistribute.

💭Recipe Tips

• Shears are Key: You need very sharp, high-quality poultry shears to cut through the rib bones. If you don’t have them, ask your butcher to spatchcock the turkey for you when you buy it.
• Room Temp Butter: Ensure your butter is very soft so it spreads easily under the delicate skin without tearing it.
• Dry Brine Option: For even better results, salt the bird (step 6) the day before and leave it uncovered in the fridge overnight. This dries out the skin for maximum crispiness.
• Watch the Wings: Since the oven is very hot, the wing tips might burn. Wrap them in small pieces of foil if they get too dark too quickly.

🍟What To Serve With Spatchcock Turkey Recipe?

This is the centerpiece of a feast. You can serve Spatchcock Turkey with classic Cornbread Dressing, Creamy Mashed Potatoes, and Green Bean Casserole. A tart Cranberry Sauce cuts through the richness of the herb butter, and the pan drippings make an excellent Turkey Gravy.

🥶How To Store Leftovers Spatchcock Turkey?

• Refrigerate: Carve all the remaining meat off the bones. Store in airtight containers in the fridge for up to 3 to 4 days.
• Freeze: Freeze leftover turkey meat in freezer-safe bags. It stays fresh for up to 3 months. It is best to freeze it with a little gravy or broth to keep it moist.

🔥How To Reheat Leftovers Spatchcock Turkey?

The Golden Rule – Use Broth: Turkey dries out incredibly fast. When reheating in the oven or microwave, you must drizzle the meat with chicken broth or gravy before heating. Cover it to steam the meat slightly.

Avoid: Do not reheat uncovered. The dry heat of the oven will turn the lean breast meat into “sawdust” texture if not protected by foil and moisture.

• Oven: Place meat in a baking dish, add a splash of broth, cover tightly with foil, and heat at 300°F (150°C) for about 20 minutes.

❓FAQs

Try more Recipes:

• Pioneer Woman Tequila Lime Chicken Recipe
• Pioneer Woman Turkey Cutlets
• Pioneer Woman Slow Cooker Chicken and Broccoli

📊Spatchcock Turkey Nutrition Facts

Serving Size: 6 oz meat with skin

• Calories: 340 kcal
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 380mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 45g

Pioneer Woman Spatchcock Turkey

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

340

kcal

😋This game-changing method removes the backbone to flatten the bird, ensuring it cooks evenly in half the usual time. Rubbed with a rich garlic-herb butter, the high-heat roasting guarantees crispy, golden skin and incredibly juicy meat. It is the ultimate stress-free solution for a holiday centerpiece that eliminates dry breast meat forever.

Ingredients

• 1 (12-14 lb) whole turkey, thawed completely

• 1/2 cup (1 stick) salted butter, softened

• 2 tbsp fresh rosemary, minced

• 2 tbsp fresh thyme, minced

• 1 tbsp fresh sage, minced

• 2 cloves garlic, minced

• 1 tsp lemon zest (optional)

• Kosher salt (generous amount)

• Freshly ground black pepper

• 1 large onion, sliced thick (for the roasting rack)

• 2 carrots, chopped (for the roasting rack)

• 1 cup chicken or turkey broth (for the pan)

Directions

• Prep the Bird: Preheat your oven to 450°F (230°C). Remove the giblets and neck from the turkey cavities. Pat the turkey thoroughly dry with paper towels (dry skin equals crispy skin).
• Remove the Backbone: Place the turkey breast-side down on a cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone completely (save it for stock/gravy).
• Flatten (The Spatchcock): Flip the turkey over so it is breast-side up. Place the heels of your hands on the center of the breastbone. Press down firmly with your body weight until you hear a loud crack and the turkey lays flat. Tuck the wing tips behind the breast.
• Make Herb Butter: In a small bowl, mix the softened butter with the minced rosemary, thyme, sage, garlic, lemon zest, and plenty of black pepper.
• Season Under Skin: Gently loosen the skin over the breasts and thighs using your fingers. Rub half of the herb butter directly onto the meat underneath the skin.
• Season the Exterior: Rub the remaining butter all over the outside of the skin. Season the entire bird generously with Kosher salt.
• Prepare the Pan: Place the sliced onions and carrots on a large rimmed baking sheet or roasting pan to act as a rack. Pour the broth into the bottom of the pan (this prevents smoking).
• Roast: Place the flattened turkey on top of the vegetables. Roast at 450°F (230°C) for 80 to 90 minutes. Rotate the pan halfway through cooking.
• Check Temp: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the breast reads 160°F (70°C).
• Rest: Remove from the oven and tent loosely with foil. Let the turkey rest for at least 20 to 30 minutes before carving to allow the juices to redistribute.

Notes

• Shears are Key: You need very sharp, high-quality poultry shears to cut through the rib bones. If you don’t have them, ask your butcher to spatchcock the turkey for you when you buy it.
  Room Temp Butter: Ensure your butter is very soft so it spreads easily under the delicate skin without tearing it.
  Dry Brine Option: For even better results, salt the bird (step 6) the day before and leave it uncovered in the fridge overnight. This dries out the skin for maximum crispiness.
  Watch the Wings: Since the oven is very hot, the wing tips might burn. Wrap them in small pieces of foil if they get too dark too quickly.