Lemon Herb Spatchcock Turkey – Yummy Toddler Food

This Spatchcock Turkey cooks in as little as 90 minutes and has the delicious flavors of lemon, thyme, rosemary, and garlic. It’s the fastest, most tender way I know to cook a holiday turkey to share with the whole family!

For the past decade, I’ve made a version of this spatchcock turkey because it’s the fastest way I know how to deliver classic roasted turkey flavor and texture. And it’s just the fail-proof option that I needed in my life as a busy mom cooking for the holidays.

This split roast turkey has a flavorful butter-herb rub that adds a load of flavor, and the whole thing cooks in about 90 minutes. You can use this as a Thanksgiving recipe for kids that the adults will enjoy just as much, and pair it with easy dishes such as Make-Ahead Mashed Potatoes, Boiled Green Beans, Cranberry Orange Sauce, and more.

The key to this type of turkey is to cut the backbone and lie the whole bird flat. This ensures even, fast cooking—and the most tender white and dark meat ever.

(And here are ideas for leftover turkey including White Turkey Chili, Turkey Broth, and Turkey Noodle Soup.)

Ingredients You Need

Below is a look at the ingredients you need to make this easy split-roast turkey recipe so you know what to pick up from the store and have on hand.

• Turkey: You need a whole 8-10 pound turkey to make this recipe. You can use one that is larger, just know it will take a little longer to cook. The turkey can be fresh or frozen.

• Celery, lemon, shallot, garlic: These flavorful ingredients will sit under the turkey to both add flavor to the meat and provide a place for the turkey to rest to allow the underside to cook as quickly as the top.
• Rosemary and/or thyme: You can use both of these or just one to add more flavor to the butter-herb rub that is added to the skin of the turkey.
• Unsalted butter: I prefer to add richness and flavor to a turkey with melted butter as the base of an herb rub, so that’s what I’m using here. You can use salted butter in place of unsalted butter if that’s what you have on hand.
• Lemon zest and lemon juice: Fresh lemon adds a nice acidic element to the turkey when added to the butter-herb mixture.
• Salt and black pepper: We add a liberal amount of salt and pepper to the turkey to ensure that it’s packed with flavor.

How to Thaw Turkey

If you buy a frozen whole turkey, plan to place it into a roasting pan in the refrigerator at least 4-5 days before you want to cook it. Or, as the USDA recommends 1 day per 4-5 pounds of bird. This ensures it will be completely thawed throughout, which will ensure it cooks evenly.

Spatchcock 101

The term spatchcock means to split a bird, in this case a turkey, down the backbone. It is easiest to do this by simply cutting next to the bone with a pair of sharp kitchen scissors. Then, you are able to lie the turkey flat, breast and thighs up, which allows it to cook twice as fast as it would if you kept it whole.

You can also use this method to more quickly cook a chicken.

Step-by-Step Instructions

Here’s a look at how to make this split-roast turkey so you know what to expect from the general process. Scroll down to the end of this post for the full recipe, including the timing and amounts.

Step 1. Slice the lemon, peel the shallot and garlic, and make the butter-herb mixture.

Step 2. Cut the backbone of the turkey with sharp kitchen scissors and lie it flat in a roasting pan.

Step 3. Cover the turkey with the butter-herb mixture, rubbing some under the skin as you can.

Step 4. Roast until an instant read meat thermometer reads 175 degrees F and the juices run clear. Let rest and slice.

Serving Suggestions

Try this spatchcock turkey as part of a Thanksgiving spread or as part of a festive family meal. It pairs well with mashed potatoes, Sweet Potato Puree, Cranberry Orange Muffins, Crockpot Applesauce, and more.

How to Store

Let the cooked turkey cool, then transfer to an airtight container in the fridge or freezer. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

You can also use the bones to make Turkey Broth and the meat to make White Turkey Chili or Turkey Noodle Soup.

Best Tips for Success

• Allow 4-5 days for a frozen turkey to thaw completely and safely in the refrigerator.
• Use a pair of sharp kitchen scissors to cut right alongside the backbone to then easily lie the turkey flat for faster roasting.
• Use olive oil in place of the butter if preferred.
• Cook until the juices run clear and an instant read thermometer inserted into the center registers 175 degrees F.

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F. Remove and discard the neck and giblets from the turkey.

• Place the turkey breast side up in a roasting pan and use kitchen shears to cut down one side of the backbone. Flatten as much as possible. Cut off and discard the tips of the wings.

• Tuck the celery, shallots, halved lemons, and mashed garlic under the turkey in the roasting pan.

• In a small bowl, combine the thyme, butter, juice and zest from the 2 remaining lemons, salt, and black pepper. Rub all over the turkey, including under the skin as is possible.

• Roast uncovered at 375 degrees F 1½- 2 hours, or until an instant read thermometer reads 175 degrees F and the juices run clear.

• Remove from the oven, cover with foil, and let sit for 15 minutes before carving.

• • Allow 4-5 days for a frozen turkey to thaw completely and safely in the refrigerator.

• • Use a pair of sharp kitchen scissors to cut right alongside the backbone to then easily lie the turkey flat for faster roasting.

• • Use olive oil in place of the butter if preferred.

• • Cook until the juices run clear and an instant read thermometer inserted into the center registers 175 degrees F.
  • Let the cooked turkey cool, then transfer to an airtight container in the fridge or freezer. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. You can also use the bones to make Turkey Broth and the meat to make White Turkey Chili or Turkey Noodle Soup.

Calories: 388kcal, Carbohydrates: 5g, Protein: 47g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 175mg, Sodium: 341mg, Potassium: 562mg, Fiber: 1g, Sugar: 1g, Vitamin A: 423IU, Vitamin C: 22mg, Calcium: 45mg, Iron: 2mg

I’d love to hear your feedback on this recipe if you try it, so please comment below to share.