Spatchcock Turkey

Spatchcock turkey is a cooking method that will give you the most flavorful and delicious turkey every time. With a lot more surface area to work with, your turkey will crisp up wonderfully — and stay perfectly juicy on the inside!

Ingredients

• 1 whole turkey 12-14 pounds
• 3/4 cup butter room temperature
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Olive oil, to drizzle on skin

Instructions

Using a clean surface, lay bird breast side down and identify the spine.

Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.

Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay more flat.

Preheat the oven to 400 degrees Fahrenheit.

Place the bird on an elevated rack on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don't stick up and burn.

In a bowl, combine all the dry seasonings: salt, pepper, paprika, garlic powder, and onion powder. Stir until well blended.

Mix half of the seasonings with the butter and rub underneath the skin of the turkey.

Using a drizzle of olive oil on the exterior of the turkey, rub it in and season the turkey with the remaining dry seasonings.

Roast in the 400 degree oven until the internal temperature of the breast meat reaches 155 degrees Fahrenheit, and the dark meat reaches 175 degrees, about 2-3 hours. Actual cooking time will depend on the size of your turkey. Use a meat thermometer to ensure accuracy.