Spatchcock or Butterfly Turkey with Crispy Skin and Juicy Meat! This Butterflied Turkey is just Salt & Pepper, dry-aged for 2 days, then cooked in under 2 hours and left to cool. Stripped off the bone and laid out in a Holiday Turkey presentation tray, soaking up the natural juices from the Turkey Drippings.

Use the Bones and Trimmings to make a Wonderful Natural Turkey Gravy. Prepare this recipe the day before to free up time and stove space for cooking all the other sides on the day of your perfect Holiday Turkey Dinner. Reheat the Turkey Tray with the sides that need to be served hot. The meat stays juicy and flavorful, from the natural juices or drippings.

Butterfly vs Spatchcock

These terms are used interchangably most commonly when dealing with Poultry. But there are key differences.

• Spatchcock: Refers specifically to cutting the backbone out of poultry so it can be opened up and flattened.
• Butterfly: This is a broader term and is applied to Poultry, Fish, Pork Chops and other meats. It is the same as Spatchcock when handling Poultry. Although I prefer to use the term to mean the same, but cutting through the breast to open up the poultry and lay flat.
• Spatchcock is cutting the backbone out. While Buterflying is slicing through the breast bone when dealing with Poultry.

Cooking Butterfly vs Spatchcock

Both are cooked the same way. Although I prefer the Butterfly method because it allows the Legs to cover the thinnest part of the Breast and the Wings cover the top of the Breast shielding it some from the heat, somewhat.

It seems you get a much juicier poultry with the butterfly method, as suppose to the spatchcock method. Whether that backbone contributes something or not, I don’t know, but it would seem so.

The only potential downside is that Butterflied Turkey doesn’t produce as much of a crispy Breast skin as does the Spatchcock method. It does everywhere else, just not as much at the Breast. This is because in the Butterflied Turkey, the Breast are covered by both the Quarters and Wings. If the Turkey is broken down to serve as a Holiday Turkey Tray, then this isn’t really a concern, and the skin is really just a chef treat or can be included when making the Turkey Stock. The trade off though is a noticeable juicier Turkey, especially the Breast meat.

Butterfly Turkey Ingredients

Whole Turkey, Butter as needed for basting, Salt & Pepper blend (Black & White Pepper).

Butterfly Turkey Seasoning

While this recipe uses just a basic Salt & Pepper blend. There really is many different ways you can season the Turkey to shape the overall flavors. Any seasonings you do use, is not just for the Turkey. Your choice of seasoning flavors the drippings, and when you cook the meat and place it in the tray, it sits in those juices, staying juicy and flavorful

Salt & Pepper Blend

Below is the Salt & Pepper blend I use to season quite a few things, including this Butterflied Turkey Recipe. Just combine the ingredients together and season the Turkey generously. To this other ingredients can be added to elavate the Flavors more. Such as Poultry Seasoning, Chicken Broth Powder, MSG, or a dominat Herb like Savory or Sage.

Although with seasonings, herbs or spices you have to be careful they don’t burn up during the cook. One such way, is season the Turkey with the Salt & Pepper, then use the additional seasonings in the butter itself to baste the Turkey. Another is to just add the Herbs to the Holiday Turkey tray before refrigerating. When reheated, those aromas will come out, flavoring the meat and juices. Additional Salt & Pepper can be added this way too, to adjust the seasoning. Savory is a herb I really like to sprinkle over the Turkey Tray.

Spatchcock Turkey

Spatchcock Turkey involves cutting the backbone on both sides, through the ribs, from one end to the other with shears. Then flattening out the Turkey, usually pressing down on the breast bone to break and flatten out more.

How to Butterfly a Turkey

This method is along the same lines as spatchcock Turkey. Instead of removing the backbone, we chop through the Breast bone. Cut straight through the Breast Bone as evenly as you can with a Butchers Knife with a completely thawed Turkey. You may have to chop and press down with force to get through the breast bone as these are much thicker than Chicken Breast, which is easier to do.

Turkey Brine

The Standard Solution for Brining Turkey is 16 Cups of Water to 1 Cup of Kosher Salt & about 1/2 C of White or Brown Sugar. The Sugar aspect can be reduced further to about 1/4 C if desired. Sugar plays a major role in how fast Turkey will brown and toomuch will really color the turkey dark.

Poultry Brine can also be used. Place Turkey in a Large sealable bag with the brine. Place Turkey in the bag with the brine into a pot or the bottom drawer of your fridge to brine for 1 Day. The Turkey does not need to be washed off. Just transfer to a rack placed over a shallow pan and let rest 30 minutes or so while the oven preheated.

Dry Brined Turkey

A Dry Brine or Air Drying Turkey, dries out the skin and promotes and even more crisping and browning of the skin. This can further be promoted with brushing the Turkey with Fat, usually Butter.

This is in effect what we are doing here in this recipe. The Turkey is seasoned with Salt & Pepper. This is then refrigerated overnight or longer, uncovered to Air Chill. The Salt assists in drying out the skin. I did mine for 2 days.

Whenever air drying turkey, make sure to reposition the turkey again so it doesn’t get stuck to the rack before cooking.

Oven temperature for Turkey

Lower heat is preferred for larger poultry and higher heat for smaller poultry. For Turkey, the ideal temperature is 325 F – 375 F. With the Breast registering at 157 F and the dark meat with an internal temp of 175 F or higher. This allows the meat to cook more slowly and evenly, ensuring it reaches a safe internal temperature, or without drying out or burning the skin.

It also helps with rendering fat, especially with Poultry like Goose. Smaller birds are done at higher temps such as 400 F to 450 F. You can also finish the Turkey with higher heat to promote browning and crisping of the skin. This adjustment usually helps achieve faster browning towards the end.

Turkey Cook Times

The cook time will depend on a few variables, such as the size of your Butterflied or Spatchcock Turkey, starting internal temp before going into the oven, the oven temperature and how well it circulates heat. Below is a general guideline you can use. Best result are obtained through the use of a thermometer.

Place Seasoned Turkey on a rack on top of a baking sheet for air flow, presentation side up. Cook or refrigerate for 1–3 days before cooking. Let the Turkey come to temp for about 30 minutes or so, and place the Turkey into the oven with the Legs facing the back of the oven (it’s a bit hotter back there than the front).

• 325 F – About 12-15 minutes per lb.
• 350 F – 10-12 minutes per lb.
• 375 F – 7-10 minutes per lb.
• Check the internal temperature when about 30 minutes of cook time remain. Insert the thermometer into the thicket part of the breast and away from any bones.

Internal Temperature for Turkey

Turkey Breast can be cooked anywhere between 157 F to 165 F. With Turkey Quarters significantly higher, at least 175 F or higher. You can’t really over cook Turkey Quarters. But it is really easy to overcook Turkey Breast and end up with very dry meat. Prime Juiciness for Turkey Breast is at 157 F.

With this Butterfly Turkey recipe, bring the breast to just 157 F, then cool it before slicing and placing it back into the tray with the drippings to keep the meat juicy and flavorful. A simple reheat to warm the meat through is enough for perfectly sliced, juicy, and flavorful breast meat.

How to Cook Butterfly Turkey

• Position the oven rack in the middle position and preheat to 375 F.
• Place well seasoned Turkey on a rack over a baking tray or shallow pan. Add 2 cups of water to the bottom pan to prevent any drippings from burning up, add more if needed if it goes dry during cooking.
• Let the Turkey sit for at least 30 minutes while preheating the oven.
• Transfer the Turkey to the oven, with the Quarters closest to the back of the oven. Cook for the given times, brushing the Turkey with Butter about halfway through or more often to promote browning.
• Check the internal temp at about 30 minutes of remaining cook time. Breast should registers 157 F & Thighs at 175 F or higher. Check by inserting a thermometer into the thickest part of the breast away from any bones. Remove and allow to rest 30 minutes or cool enough to handle.

Always cook Turkey to internal temp instead of time. There are too many factors that can affect the doneness of Turkey such as oven temps, how well the oven circulates the heat, the starting temp of the Turkey, and size. Turkey Breast is at it’s prime juiciness at 157 F, followed by a rest.

An oven thermometer will be the most accurate way to produce the Juiciest Turkey every time.

With this technique, all you really have to do is measure the breast’s internal temp to about 157 F. The Legs will already cook to above 175 F, hitting around the 200 F mark, which is what you want for dark meat.

14 lb Turkey Cook Time

The Turkey below, was a 14 lb Turkey that was seasoned with Salt & Pepper only, and refrigerated for 2 days. Then removed to sit on the counter 30 minutes, while the oven was preheated to 375 F. The oven rack placed in middle position, and took just about 1 H 45 M, brushing with Butter halfway through, and again towards the end, when checking the internal temp. An internal temp of 157 F at the Breast, inserted in the thickest part away from any bones.

Let it rest before breaking it down and laying it out in the same tray with the drippings to keep the meat juicy and flavorful. Use the bones and trimmings to make turkey gravy. You may want to strain way the drippings as this will still be hot and then break the Turkey down and drizzle the drippings over the meat.

Slow Down Turkey Browning

Use tinfoil to cover parts of the meat you wish to slow down browning for. This is especially useful if using Herbs & Spices on the Turkey. This allows them to rehydrate some, before being exposed to the dry heat to brown the Turkey.

Optionally and especially with Herbs on the Turkey, you can start the Turkey presentation side down and only flip the Turkey over during the last 1 hour or so of cook time. Brushing with Butter or Oil to promote browning. Use another rack to flip the Turkey over without really handling the Turkey.

Speed Up Turkey Browning

Butter or Oil brushed on the Turkey during cooking promotes faster browning. Alternatively, place the oven on broil to deliver high direct heat to the surface for faster browning. Broil the turkey at the very end when it has reached or is very close to the desired internal temperature to quickly brown the skin. This adjustment may be necessary, especially if you covered the turkey at the start. Lower the rack to the lowest position for better control over the browning without burning, and monitor it closely.

Sugar Water for Browning

Another interesting way is to use Sugar water. Just combine 2 Tbl of Sugar in 1 C Water in a sauce pan and heat until the sugar is completly dissolved, let cool. Empty into a spray bottle and spray the Turkey close to the end to speed up the browning process. The sugar speeds up the maillard reaction, creating a carmelized glossy finish.

Use sparingly to prevent over sweetinging. Unless that’s what you’re going for. In that case, sweet heat always hits nice, so sprinkle some Cayenne over the Turkey and spray with that sweet sugar water.

Resting Turkey

Rest the turkey, just like any other meat, before slicing, chopping, or serving. This not only cools the meat but also allows time for the juices to be reabsorbed. Let the turkey rest for 30 minutes or longer before handling.

Chopping Turkey into pieces

Chopping the Turkey down is just the same as chopping a Chicken down described in my How to Prepare Chicken post. Breaking the rested Turkey down will make it easier to strip the meat off and lay out in the tray.

1. Slice around the Wing and bend it back to cut away.
2. Chop the Quarters away from the Breast and then each Quarter beside the back bone or in half to separate the two Quarters.
3. Chop the breast away from the backbone and transfer to a cutting board. Carefully slice to remove any bones and slice the breast thinly, across the grain. Transfer back to the Pan with juices.

Holiday Turkey Tray

The Holiday Turkey Tray I believe is the best way to present Turkey and for a few good reasons.

• More Flavor: While most people use the Turkey Drippings to make gravy, I don’t. Instead, I use it right there in the Holiday Turkey Tray with the meat sitting in it. This keeps all of the meat juicy and adds incredible flavor.
• Optinal Juiciness & Tenderness: Another benefit is cooking the breast to a juicy 157 F while the leg meat reaches 175 F or higher. The leg meat can then be stripped off the bone and placed in the tray, covered, and returned to the oven to become even more tender. This step is optional, but it’s a good and easy option for those who prefer very tender dark meat without affecting the breast’s juiciness.
• Hot Turkey & Gravy: The Holiday Turkey Tray is perfect for serving turkey because you can use the bones to make stock. Refrigerate the tray and reheat it later. Use the stock to make turkey gravy while reheating the tray, ensuring both hot turkey and gravy are ready simultaneously. You can also reheat any hot sides while setting out cold foods. This preparation allows everything to be made the day before and easily reheated for serving!
• Turkey Dinner Plate: With the Holiday Turkey Tray laid out, set all the hot sides beside the tray, followed by all the cold sides and let everyone build their Holiday Turkey Plate. No waiting for the Turkey to be carved or saying pass this or that. Just line up and build your plate, Quick, Easy and Efficient.

How to make a Holiday Turkey Tray

With the Juices still in the Pan or drained out and set aside and the Turkey chopped down, we can start stripping the meat off the bones and throwing the bones, fatty pieces and everything else into a pot. The crispy skin goes to the cook, just saying.

• Chop the Turkey down right there in the same tray and transfer the Breast, to a cutting board to remove any bones and thinly slice later on. Any bones can be placed into a pot.
• Strip the meat off the Quarters and Backbone and place to one side of the tray.
• Strip the meat off the Wings and place the meat besides the dark meat.
• Trim away any bones from the Breast and slice each Breast into thin slices across the grain. Transfer the slices of Breast to the tray beside the Wing meat.

If the drippings were strained away, drizzle it over the meat. Wrap the tray in tinfoil and refrigerate until ready to reheat at 250F – 300 F until warmerd through before serving with other hot sides that are ready to go. Optionally add additional Herbs or Seasonings here. Which will season the meat and juices when the tray is reheated.

Turkey Stock

Save everything from the Turkey. The Trimings, Fatty pieces, Bones and Cartilage after breaking down the Turkey and the neck that came stuffed inside the Turkey to make Turkey Stock. Which in turn is used to make Turkey Gravy to ladle over your thinly slied Turkey Breast & Mashed Potatoes.

Cover with Water and bring to a boil, before reducing the heat to simmer lightly for about 4 hours. Strain and refrigerate until ready to make Turkey Gravy.

I used the following for the Stock;

• 1 Quartered Onion, skin left on
• 2 Coarsely chopped Carrots & Celery
• 3 Crushed Garlic Cloves, skin left on
• 1 tsp Black Peppercorn, Parsley, Thyme
• Few Bay Leaves
• Pinch Ground Clove

Holiday Side Dish Ideas

Below are some side dish ideas, just click it to pick it! IOr check out our collection of Side Dishes for some other ideas.

Turkey Dinner Platters

With a Holiday Turkey Tray, Hot & Cold sides all laid out, everyone can just help themselves and build their own custom Holiday Turkey Plate, and go back for seconds anytime.

And these are just the sides, next we got all kinds of Sweets!