recipe | 10.7.2024

Spatchcocked Turkey

Serving Size

8

Cook Time

01:00

Difficulty

Medium

Measurement

Imperial US

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.

person putting spices over a uncocked turkey

Ingredients

  • 1 – 10 to 12 lb Turkey
  • (backbone removed, pressed flat)
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & Pepper to Taste
  • KPR Nashville Hot Dry Rub, as needed

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.

Directions

  • Heat oven to 450 degrees.
  • Place the turkey, breast side up, on a roasting rack set over a roasting pan. The wings should partly cover the breasts, and the legs should protrude a bit.
  • Drizzle skin with olive oil and season liberally with salt and pepper on both sides.
  • Spread dry rub all over both sides; use more rub if you like a little more heat, less if you don’t (it’s all about personal preference here!)
  • Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven.
  • Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
  • About 15 minutes later, begin checking the turkey’s temperature. The bird is done when the thigh meat registers 165 degrees with an instant-read thermometer (check it in a couple of places).
  • Let rest for 15-20 minutes before carving.
  • Serve with pan juices.

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!

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