Even though I’m pretty new to spatchcocking, I’ve already noticed some great perks — faster cooking, an even finish, better seasoning, and super crispy skin.
If you’re looking to try this method for your turkey, here are 7 fantastic recipes to get started with!
1. Smoked Spatchcock Turkey on a Pellet Grill
The key to this recipe is the seasoning. There are plenty of spice blends to choose from, and this one features Traeger Chicken Rub, onion powder, garlic powder, and sage.
Be sure to coat the entire turkey thoroughly, including the underside of the skin and every other crevice.
Remember, you’re working with a large surface area, so if you want moist, juicy, and flavorful results, you need to be generous with the herbs and spices.
For the full recipe, click here.
2. Wet Brine Spatchcock Turkey
Brining is one way to prep turkey. All you do is soak it in a mixture of apple cider, celery, onion, oranges, juniper berries, and fresh herbs.
Depending on the size of your bird, you can let it chill in the brine for at least a day — or up to two days if you really want to lock in those flavors.
After that, just spatchcock it, throw it in the oven, and roast it for about 2 and a half hours or until it hits 165°F. Easy, right?
Want the step-by-step breakdown? Click here.
3. Big Green Egg Smoked Spatchcock Turkey
A Big Green Egg isn’t just a grill — it’s an all-in-one outdoor cooking setup that can help you whip up the most delectable spatchcock turkey ever!
And if you want to take the smoky flavor up a notch, Toss in a couple of handfuls of pecan wood chips for a subtle, nutty sweetness that perfectly complements the natural flavor of the bird.
Are you ready to get started? Click here.
4. Roasted Spatchcock Turkey
One of the perks of spatchcocking your turkey is that it lays flat in the oven, ensuring both the white and dark meat cook evenly, reaching their perfect temps at the same time.
Plus, with the skin directly under the heat, it crisps up beautifully, giving you that irresistible texture in every bite.
For this recipe, we’re keeping it simple with a foolproof herb butter seasoning — it’s ready in just 5 minutes, and all you need are rosemary, sage, thyme, garlic, and lemon.
Now that you’re all set, click here!
5. Cajun Butter Spatchcock Turkey
This recipe doesn’t just give you a deliciously moist and flavor-packed turkey; it also brings a fun, new twist to the classic dish!
How, you ask? By adding a Cajun-style kick!
To get that bold flavor, you’ll need a bunch of spices, like smoked paprika, onion powder, garlic powder, dried oregano, basil, thyme, cayenne pepper, and black pepper.
To get the cooking instructions, Click here.
6. Alton Brown’s Spatchcock Turkey
If there’s one person I trust when it comes to amazing spatchcock turkey recipes, it’s Alton Brown. As a food scientist, he knows exactly how to cook poultry, so I’m all in on giving this a try.
The ingredient list is super simple: black peppercorns, allspice berries, dried thyme, kosher salt, rubbed sage, and of course, your turkey.
Once you’ve got everything together, it’s time to dive into the prep — which will need a lot of technique and precision…
So, if you want to learn more about this recipe, click here.
7. Dry-Brined Spatchcock Turkey
Dry brining is similar to wet brining, but the key difference is that you skip the water or any other liquid. I’m a huge fan of dry brining because it’s quick, no-fuss, and delivers amazing results.
The salt draws out the moisture from the turkey, and as it marinates in the fridge (uncovered) for 24 to 72 hours, the flavors get reabsorbed, making the turkey juicy and flavorful.
That said, to make the brine, here’s what you’ll need: salt, brown sugar, ground white pepper, rubbed sage, ground marjoram, garlic powder, and ground ginger.
For the complete recipe, click here.
Explore Spatchock Turkey Recipes for Your Next Feast!
These spatchcock recipes open a lot of opportunities to elevate a traditional turkey. And no matter which one you decide to try, you can rest assured it’ll wow both you and your guests.
Featured image credit to @chewoutloud.
