Ultimate Thanksgiving Dinner: Spatchcock Thanksgiving Turkey Recipe

Feeling the pressure of presenting the perfect turkey? Worried you’ll overcook the bird? Not enough time? We have a solution! Herb-Roasted Spatchcock Turkey and Gravy is the recipe here to ease all of your Thanksgiving stress!

Spatchcock is a technique by removing the backbone to lay the bird flat for a faster cooking process. Lauren will walk you through all of the steps from when you defrost your turkey to serving a beautiful dish on the table.

Lauren’s cooking tip: Make sure not to throw away the turkey backbone! Even if you don't use it to make gravy, save it to simmer with the turkey carcass for some amazing post-thanksgiving turkey stock.

Ingredients
10-12 lb Whole Frozen Turkey, defrosted
1/4 cup Kosher Salt
5-6 stalks celery, roughly chopped, divided
3-4 large carrots, roughly chopped, divided
2 whole onions, roughly chopped, divided
½ cup Vermouth (optional)

Herb Butter
½ tsp Freshly Ground Black Pepper
1/4 cup Fresh Sage Leaves, plus 2-3 whole sprigs
1/4 cup Fresh Thyme Leaves, plus 2-3 whole sprigs
3-4 cloves Garlic
1/2 Cup Unsalted Butter, softened

Turkey Gravy
1 tbsp Olive Oil
1 quart (4 cups) Chicken broth
2 cups of water
¼ cup Unsalted Butter
3/4 cup All-Purpose Flour
Drippings from the Turkey

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[christophersteeves]

Thank you! Of all the channels I watched for trying to make gravy and a spatchcock turkey, you're the only one that put measurements in the description and made it one video, everyone else did like 3 videos and it was frustrating. You rock!

[jenniferm]

JUST USED THIS METHOD THIS YEAR!!!! I will NEVER stuff a turkey ever again! Spatchcock for life!

[hannathegreatdane]

I made this yesterday and it was a hit! Everything turned out okay including the gravy. This was my first time to do a turkey. This recipe taste great and very easy to follow for a beginner like me. All my guests commented that it was the best turkey they ever had! Good job you guys and thank you for this recipe!! (And I did not use vermouth cos I don't have it and it says optional, instead I used white wine).

[marheeg]

I made my turkey like this last year for the first time dry brine and spatchcocked. I’m doing it again this year! It was good. I made the gravy too! Yummy! Thank you and happy TG!

[jenniferskitchen]

Omg such a great recipe. Thank you for sharing.

[austinkaten]

Just made this for a Friendsgiving. Turned out amazing and was fast. Will be forever doing this recipe. For first time doing a Turkey had everyone impressed including myself. Great video thanks

[sammiegirl]

I was looking for the perfect turkey recipe and this is it! Looks so good and it’s how I’m cooking mine tomorrow 🥰

[Lebrawlski]

Thank you so much for this. I normally cook a Gordon Ramsay turkey, but just learned about the spatchcock method last night. I really wanted to try it out, but wasn't sure how to adapt the Gordon Ramsay recipe to the spatchcock method. This video is the perfect blend of what I had been doing and what I wanted to do, it's exactly what I was looking for.

[johanvega]

Did she say at what temperature the oven should be at?

[sarahboyd]

Need to explain more, if I am doing a 20 lb. Turkey using a thermometer to determine when it is done, what temp would it have to reach to be considered done

[vytran]

I loved the recipe. It is very easy for beginners

[rontiemens]

Nice presentation. Turkey looks fabulous!

[photoMorg]

a printable version would be nice but sure looks yummy

[CoralPiro]

it looks beautiful and so tasty. Keep uploading videos, you inspire me😊😊

[NSEP-]

Hi, did this last year and doing it again this year!

[sarahboyd]

Your herbs how much of each do you use to put in your compound butter. And how much butter did you use

[Alex-mqjt]

What’s the pros and cons of doing a turkey this way does it cook any better

[angeler]

I bought heavy duty shears from Lowes. they helped a lot. But I could not for the life of me cut through the bone connecting the leg to the spine! I finally got one side cut, and just left the other side of the spine on! I am pretty sure I did not crack the other side either. Just not strong enough! But oh well, we'll see what happens.

[rader]

Great vid, but… what did you do with the turkey neck and giblets? I use those in the stock too.

And please, PLEASE, get a wood cutting board. Your knives will thank you!

[colonelfustercluck]

loved the whole but I didn't understand the 'cook for a few or 5 minutes to reduce graininess of wheat flour'. I always made sure that additions of wheat flour or cornflour were well cooked so that the raw flour taste would leave. The raw flour taste is a real thing, and can ruin a dish, if one is inexperienced. Apart from that, I loved the recipe and method and your
commentary explaining what and why you were doing things.