Spatchcocking (removing the backbone and flattening) the bird drastically reduces cooking time while still presenting an attractive centerpiece for your holiday table. A 10-pound bird will typically cook in 45-60 minutes (really!) at 450 degrees, and the increased surface area results in an evenly browned and crispy skinned turkey that is more evenly cooked and moister than traditionally roasted.

Are you short on time or just don’t want to attempt spatchcocking your turkey? Ask your butcher; they can quickly take care of this for you.

A Spatchcocked Turkey seasoned with a Nashville Hot Dry Rub is a delicious and time-saving option for your holiday meals or any special gathering. Spatchcocking, or removing the backbone and flattening the bird, allows the turkey to cook more evenly and in almost half the time of a traditional roast. This method results in a juicy, tender turkey with perfectly crispy skin and a beautiful presentation. The addition of a Nashville Hot Dry Rub adds a flavorful kick that complements the natural richness of the turkey, making it a standout dish on any table.

Pair this spicy, savory turkey with a glass of Priest Ranch Rosé for a bright, refreshing contrast, or balance the heat with a rich Priest Ranch Cabernet Sauvignon, which complements the deep flavors of the dry rub and adds complexity to each bite. Whether you’re hosting a large family gathering or an intimate dinner, this recipe’s quick cooking time and bold flavors will make your turkey the highlight of the meal—leaving you more time to enjoy your evening and your favorite Priest Ranch wines!