This spatchcock turkey recipe is exceptionally juicy and tender, with crisp skin, and cooks in a fraction of the time, making it perfect for serving guests. You will also be amazed at how tasty and straightforward it is to prepare this gravy.
→ Recipe:
PRINT THE TURKEY RECIPE: https://www.billyparisi.com/spatchcock-turkey/
PRINT THE TURKEY GRAVY RECIPE: https://www.billyparisi.com/turkey-gravy/
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→ Ingredients
For the Turkey:
• 1 12-14 pound fresh thawed turkey
• 3 tablespoons coarse salt
• ½ teaspoons freshly cracked pepper
For the Herb Butter:
• 3 tablespoons coarse salt
• 1 teaspoon ground black pepper
• zest of 1 lemon
• ¼ cup fresh parsley leaves
• 1 ½ tablespoons thyme leaves
• 1 ½ tablespoons rosemary leaves
• 15-18 fresh sage leaves
• 2 sticks unsalted butter
• ½ cup dry white wine
• 1 tablespoon finely grated peeled shallots
• 2 finely minced garlic cloves
For the Gravy:
• 1 turkey backbone
• 1 turkey neck
• 1 turkey neck
• 1 roughly chopped yellow onion
• 2 roughly cut carrots
• 2 roughly cut ribs of celery
• 2 roughly cut parsnips
• 3 mashed garlic cloves
• 3 sprigs fresh thyme
• 3 sprigs fresh sage
• 3 sprigs fresh rosemary
• 3 tablespoons olive oil
• 1 cup dry white wine
• 8 cups chicken stock
• 1 beurre manie recipe
• coarse salt and freshly cracked pepper to taste
Watch more recipe videos:
Smoked and Brined Turkey: https://youtu.be/eQa_NgthQmQ
Bacon Wrapped Turkey: https://youtu.be/N_47Tyi0tB0
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49 Comments
It looks disturbing like that 😮
Watching another turkey recipe even though I don't like turkey.
And I'm sure you bulletproofed the gravy!??? 😂 Great job Chef!
Mm-mm.
I'm from south Louisiana. I'm making a roux for my gravy. Sorry, not sorry…lol
the CPR did nothing for that bird – crack
Looks good, but my wife won’t let me do turkey any other way than Peruvian now. As soon as it comes out of the oven she attacks the skin.
If you know
You know
Naaa.. We normally make a 22 lb Turkey… It ALWAYS ALWAYS COMES OUT MOIST.AND THE SKIN CRUNCHY. Use no turnips, but do use lots of fresh herbs and butter to marinate. DELICIOUSLY SEASONED. HAPPY THANKSGIVING,2024 Y’ALL
Yes Chef! Looked amazing! 🙂😋❤
Thanks man! Gonna give this a shot this week. Happy Thanksgiving to you and your family!
turkey meathead thumbnail (: I kept looking at it, wondering why it looks so odd
nope tried this last night. Going back to real turkey roasting. Sorry, blaming the butterball not the recipe
I've been injecting my turkey for years. It makes ALL the difference.
I make a large batch of beurre manié and then portion it with ice cube trays and keep it in the freezer.
Much better than a roux and I always have some on hand.
I have been spatchcock cooking my chickens for several years now, but had never thought to do it with turkey and never would’ve believed you could have such a beautiful presentation for Thanksgiving meal, but dang you pulled it off! I need up my turkey game!!
Omg I can't wait to try this!
The problem with this method is that an 18 pound try or larger , will not fit on a 2/3 size sheet pan or an extra large roasting pan.
Make a Polish krokiety z kapustą i grzybami*
* not mushroom, from a forest.
Nice technique but looks like it’d be a problem for a 20+ pound bird – need two trays and two separate cooking batches perhaps
Would duck fat be better for the veg and bones?
The final result, regardless of what the internal temp read, does not look as golden as I usually prepare our turkey. Before seasoning or baking iur turkey, I always thoroughly wash the entire bird, aka rinse the entire bird with cold water, to remove any blood etc from inside and out, I pour salt over the entire turkey as well as inside the turkey and scrub the bird like crazy to help remove anything stubborn, I rinse once more, thoroughly rinsing all salt etc off the bird, shake excess water off, out of the bird, pat dry and rub the bird inside and out with a fresh cut lemon to help keep its skin tight. I then inject the breast, thighs, wings etc with butter, chicken stock, olive oil and seasonings, season the outter, inner bird and so on.
I’m excited to try this! My Butterball is pre-brined (salt listed in ingredients). How should I adjust your recipe (if any) so my turkey doesn’t turn out too salty? Thank you for the great video!
1 hour, 15 min. @425/convect. Wonderful! I just need to get better poultry shears for next year…..
It’s cold when you serve. Turkey cools off very quickly.
Gonna have to try this i coudnt get the stuff i need to do it my way so might give this a try
Thank you for sharing your knowledge and expertise. Wishing you and your family a wonderful holiday season!
WHAT ABOUT STUFFING???????? (This is an EMERGENCY POST, please help!)
I'm looking for a fresh Turkey but where ever I go they are all frozen. Now what?
Thank you so much for this content. I've never spatchcocked a turkey before and you made it simple and easy. I did struggle to push and break that bone but then another video showed me where to make a cut and Voila! I will definitely be making turkey this way from now on. Happy Thanksgiving 🧡
Any issues if you wet brine turkey before spatchcocking?
a million steps though
No way would I place the fresh veggies in a pan I just strained turkey gut juice from without washing the pan, first. Cross contamination.
Great recipe! I wish I had the poultry scissors. I need to get a good pair.
Like @Jasmingriswold9267, I had problem spatchcocking the turkey, so I did the best I could.
Loved the gravy recipe too. Lots of great ideas that I added to my own way of cooking turkey. I got a smaller bird because it is just me and my mom this Thanksgiving, but I'm sure it is going to be delicious.
Have a Happy and blessed Thanksgiving with your family.
And keep those wonderful recipes coming!
Thank you!!! I did this today and it was THE BEST turkey ever. My family and friends approved and I will be doing it this way every time I do a turkey. ❤️❤️
how cooled off should the butter be before I inject it?
What do you do with the veggies made from the stock?
I made this today but smoked the turkey and this was absolutely the best turkey I've ever had. Not to mention the gravy. Oh….that gravy!
Made this today. Best turkey ever. 14 lbs, don’t in around 2 hours. Tender and juicy, with crispy skin. I did a brine for about 60 hrs.
Made this without brining it. And the herbed salted butter just went in the outside of the skin… Still absolutely fantastic. And that gravy… omg!!!
Followed this process and I will say this…thanks to you I have mastered gravy. Sweet fancy Moses this method makes the best gravy imaginable.
I had green spots on my turkey… it looked terrible
Great recipe! First time cooking a turkey the non traditional way. Looked and tasted fantastic. Crispy skin was definitely a plus. Thanks for sharing.
That dude can cook
Real time critical thinking here chef, 450F oven cooked a 7 pound turkey (in my oven) but not the joints. I had to break down the bird further and back in the oven. The butter/flour mix needed to be brought together with an immersion blender.
I think my oven isn't as hot as yours, the veg under the bird needed more time. I love your work, thanks for sharing and happy holidays!
I just made this last week for TG and these are my 2 cents. I had a 21lb turkey, 2nd to bottom shelf, I have a mid 90’s Viking oven set to 425* Convection with an instant read thermometer plugged into external monitor (for bbq).
The bird browned so fast I needed foil after about 40 minutes, at 1 hr the dark meat was up to 160 where the light meat was at 80, I turned down temp to 400 and it took a full 2 hrs for the light meat to get to temp and by that time the dark meat had gotten a bit dry, especially the wings. All veg at bottom of pan were scorched.
I followed all other directions with the herb injected butter and gravy which had great flavors. Next time I would start at 400 and maybe not use the convection though it added to a nice crisp skin.
I made this last week. Thank you thank you! It was perfect!!
I made this this Thanksgiving! I was so nervous! It turned out AMAZING and we all sat down on time for our meal! Thank you!
That Turkey looks like it's doing gymnastics! 🤣🤣🤣