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American·Main Course

1-Hour Spatchcocked Turkey

A game-changing technique for roasting a 10–12 pound turkey in just sixty minutes, delivering incredibly crispy skin and moist, succulent meat through high-heat roasting.

Prep

20m

Cook

60m

Total

80m

Serves

8

Method

  1. 01

    Prep the bird by cutting off the wing tips at the joints and removing the turkey tail (the pope's nose). Set these scraps aside for making stock.

    Step 1
    Watch · 0:35
  2. 02

    Spatchcock the turkey by placing it breast-side down and using poultry shears or heavy-duty scissors to cut along both sides of the backbone. Remove the backbone completely. Dislocate the shoulder blades (scapulae) from the joints and pull or cut them out to help the bird lie as flat as possible.

    Step 2
    Watch · 1:10
  3. 03

    Make a small notch in the cartilage at the tip of the breastbone. Grab both sides of the rib cage and press down firmly until the bird flattens. Season the interior generously with kosher salt and black pepper.

    Step 3
    Watch · 3:00
  4. 04

    Flip the turkey skin-side up and season the skin with only kosher salt (using about 1.5 tablespoons for the skin side). Avoid pepper on the skin to prevent black specks on the finished golden-brown bird.

    Step 4
    Watch · 3:50
  5. 05

    Line a sheet pan with heavy-duty foil and place a wire rack inside. Position the turkey on the rack. Use extra strips of foil to create small 'ledges' tucked under the wings and drumsticks that extend past the pan to catch grease and funnel it back toward the center.

    Step 5
    Watch · 4:35
  6. 06

    Roast in the upper center of a preheated 450°F (230°C) oven for approximately 1 hour, or until a thermometer inserted into the thickest part of the thigh reads 150–155°F (65–68°C).

    Step 6
    Watch · 5:40
  7. 07

    Let the turkey rest for at least 15–20 minutes before carving. Garnish the center gap (the 'crotch') with fresh rosemary sprigs and edible flowers to finish the presentation.

    Step 7
    Watch · 6:20

From Chef John

  • “Plus, we get to use the term spatchcock, which is never not fun.”
  • “You are after all the Dracula of removing the scapula.”
  • “And you can just tell grandma to relax. There's no problem.”