Thanksgiving Spatchcock Roast Turkey 2026

Name: Thanksgiving Spatchcock Roast Turkey 2026
Prep time: 30 min
Cook time: 90 min
Total time: 150 min
Yield: 10
Cuisine: American
Ingredients: 5.5 kg Whole Turkey (12–14 lb, thawed, neck and giblets removed); 3 tablespoons Coarse Sea Salt (for dry brining); 1 tablespoon Baking Powder (aluminium-free, optional for extra-crispy skin); 0.45 kg Unsalted Butter (softened); 6 cloves Garlic (minced into a paste); 3 tablespoons Fresh Rosemary (finely chopped); 3 tablespoons Fresh Thyme (stripped and chopped); 2 tablespoons Fresh Sage (finely chopped); 1 tablespoon Black Pepper (freshly cracked); 2 large lemons Lemon Zest (zest); 3 medium Yellow Onions (thick-sliced rings); 4 large Carrots (rough chunks); 4 stalks Celery (rough chunks); 500 ml Dry White Wine or Low-Sodium Chicken Stock (2 cups)

by J_C • 2026

Why some badges are missing

Not vegan: Whole Turkey
Not vegetarian: Whole Turkey
Not gluten-free: Baking Powder
Not dairy-free: Unsalted Butter → try dairy-free butter
Not low-FODMAP: Baking Powder
Not low-histamine: Lemon Zest
Not kidney-friendly: Whole Turkey

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

90m

Rest

30m

Serves

Rating

—

Total time · 2h 0m

Ingredients

Kitchen Help

Shopping list

5.5 kg Whole Turkey — 12–14 lb, thawed, neck and giblets removed
3 tablespoons Coarse Sea Salt — for dry brining
1 tablespoon Baking Powder — aluminium-free, optional for extra-crispy skin
0.45 kg Unsalted Butter — softened
6 cloves Garlic — minced into a paste
3 tablespoons Fresh Rosemary — finely chopped
3 tablespoons Fresh Thyme — stripped and chopped
2 tablespoons Fresh Sage — finely chopped
1 tablespoon Black Pepper — freshly cracked
2 large lemons Lemon Zest — zest
3 medium Yellow Onions — thick-sliced rings
4 large Carrots — rough chunks
4 stalks Celery — rough chunks
500 ml Dry White Wine or Low-Sodium Chicken Stock — 2 cups

Tools

· large cutting board
· heavy-duty kitchen shears
· wire rack
· rimmed baking sheet
· large roasting pan
· bowl

Instructions

Step by step

1
Spatchcock the Turkey: Place the turkey breast-side down on a large cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from tail to neck to remove it entirely (save for stock). Flip the bird breast-side up and press down firmly on the breastbone with the heels of your hands until you hear a 'crack' and it lies completely flat. Tuck wing tips underneath.
2
Dry Brine: Pat the turkey completely dry with paper towels. Mix coarse salt and baking powder, then season the entire bird (skin and underside). Place uncovered on a wire rack over a rimmed baking sheet and refrigerate for at least 4 hours (ideally overnight up to 24 hours).
3
Prep Butter & Oven: In a bowl, thoroughly combine the softened butter, minced garlic, rosemary, thyme, sage, black pepper, and lemon zest. Let the turkey sit at room temperature for before cooking. Preheat your oven to 425°F (220°C / Gas Mark 7).
4
Assemble & Butter: Scatter the onions, carrots, and celery across the bottom of a large roasting pan and pour in the white wine or stock. Gently loosen the skin over the turkey breasts and thighs with your fingers, massaging half the herb butter underneath. Rub the remaining butter all over the outside skin. Lay the flattened turkey directly on top of the vegetable bed.
5
Roast: Place on the middle oven rack. Roast at 425°F (220°C) for to crisp the skin. Drop the temperature to 375°F (190°C / Gas Mark 5) and roast for another to . Check internal temperature: aim for 155°F–160°F (68°C–71°C) in the breast and 165°F (74°C) in the thigh.
6
Rest & Carve: Transfer the turkey to a large cutting board or platter. Tent loosely with foil and rest undisturbed for 30 to to lock in juices. Carve by separating legs, thighs, and slicing breast meat against the grain. Strain pan drippings for natural gravy.

Per serving

serves 10

Calories

556kcal

Protein

59.2g

Carbs

7.5g

Fat

30g

Fibre

1.5g

Sugar

Sodium

988mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More American recipes →#dinner #Family Favourites