Juicy 90-Minute Spatchcocked Turkey with Garlic Butter

Let me tell you about my absolute favorite way to roast a turkey – spatchcocked with garlic butter! This method turns what could be a dry, unevenly cooked bird into the juiciest, most flavorful masterpiece you’ve ever tasted. I discovered spatchcocking years ago when I desperately needed to fit a turkey in my tiny apartment oven, and wow, what a game-changer!

By removing the backbone and flattening the turkey, it cooks faster and more evenly. No more dry breast meat while you’re waiting for the thighs to finish! The real magic happens when you slather it with garlic butter – that golden, crispy skin gets infused with garlicky goodness while keeping the meat incredibly moist. Trust me, once you try this Spatchcocked Turkey with Garlic Butter, you’ll never go back to wrestling with a whole bird that takes hours to cook.

Last Thanksgiving, my skeptical uncle took one bite and immediately asked for seconds. That’s when I knew this method was special. The garlic butter seeps into every nook and cranny, creating flavor in every single bite. Plus, it’s ready in about half the time of a traditional roast turkey – perfect for when you’re hungry now but still want that wow factor.

Why You’ll Love This Spatchcocked Turkey with Garlic Butter

Let me count the ways this turkey will become your new holiday hero:

• Dinner in half the time – No more waiting around for hours! Spatchcocking cuts roasting time down to just 90 minutes for most birds
• Crispy golden skin – The flattened shape means every inch gets beautifully browned – no pale spots!
• Juicy from edge to center – The garlic butter works its magic while the even cooking prevents dry breast meat
• So easy to prep – Just one simple cut (I’ll show you how) and a quick butter rub
• Total showstopper – That golden, herb-speckled turkey will have everyone reaching for their cameras

I swear by this method – it takes all the guesswork out of roasting turkey while delivering incredible flavor every single time.

Ingredients for Spatchcocked Turkey with Garlic Butter

Here’s everything you’ll need to make this flavor-packed turkey (and yes, these exact amounts matter!):

• 1 whole turkey (12-14 lbs) – trust me, this size cooks perfectly when spatchcocked
• 1 cup unsalted butter, softened (leave it out for 30 minutes first)
• 6 cloves garlic, minced (fresh is best – that jarred stuff just won’t give the same punch)
• 2 tbsp fresh thyme, chopped (you’ll smell the difference!)
• 1 tbsp salt (I use kosher for even seasoning)
• 1 tsp black pepper (freshly cracked if you can)
• 1 lemon, sliced thin (for that bright finish)

Ingredient Substitutions & Notes

No fresh thyme? Use 2 tsp dried (but add it to the butter earlier to rehydrate). Dairy-free? Swap in olive oil or vegan butter – just watch the salt content. For smaller gatherings, a 10-lb turkey works too (reduce cook time by 15 mins). The key is keeping that garlic-butter ratio right!

How to Make Spatchcocked Turkey with Garlic Butter

Alright, let’s get to the good stuff! Making this turkey is easier than you think, and I’ll walk you through each step so you get that perfect golden bird every time. Just follow along – I promise it’s foolproof!

Step 1: Spatchcock the Turkey

First, grab your kitchen shears (or a sharp knife if you’re feeling confident). Flip the turkey breast-side down on a sturdy cutting board. Starting at the tail end, cut along one side of the backbone – you’ll hear little pops as you go through the ribs. Repeat on the other side to remove the backbone completely. Now flip it over and press down firmly on the breastbone to flatten it out. Voila – spatchcocked turkey! (Save that backbone for stock – it’s liquid gold!)

Step 2: Prepare the Garlic Butter

While your turkey rests, mix up that magical garlic butter. In a bowl, combine the softened butter, minced garlic, thyme, salt, and pepper. Mash it all together until it’s fully blended and smells like heaven. Pro tip: Let this sit for 10 minutes so the flavors really marry together.

Step 3: Roast to Perfection

Preheat your oven to 425°F. Now comes the fun part – get your hands in there! Gently loosen the turkey skin and rub about half the garlic butter underneath (this keeps the meat crazy moist). Spread the rest all over the outside for that golden crust. Arrange lemon slices on top, then roast for 1.5-2 hours. When the thickest part hits 165°F, you’re done! Let it rest 15 minutes before carving – trust me, it’s worth the wait.

Tips for the Best Spatchcocked Turkey with Garlic Butter

Here are my go-to tips to make sure your turkey turns out absolutely perfect:

• Pat it dry – Before adding the garlic butter, pat the turkey skin dry with paper towels. This helps it crisp up beautifully.
• Use a meat thermometer – Check the thickest part of the breast and thigh. Pull it out at 165°F for juicy meat every time.
• Don’t skip the rest – Let the turkey rest for 15 minutes after roasting. This keeps all those juices locked in.
• Room temp butter – Softened butter spreads easier and gets under the skin without tearing it.
• Save the backbone – Toss it in a pot with water, veggies, and herbs for amazing homemade stock.

Follow these tips, and you’ll have the best turkey of your life!

Serving Suggestions for Spatchcocked Turkey

This turkey deserves the best sides! I love pairing it with creamy mashed potatoes – they’re perfect for soaking up all that garlic butter goodness. Add some roasted Brussels sprouts or carrots for a pop of color, and don’t forget a rich gravy made from the pan drippings. Throw in a fresh green salad or cranberry sauce, and you’ve got a feast everyone will rave about!

Storing and Reheating Spatchcocked Turkey

Leftovers? No problem! Store your spatchcocked turkey in the fridge for 3-4 days – just make sure it’s in an airtight container. For longer storage, freeze portions in freezer bags (they’ll keep beautifully for 2-3 months). When reheating, I swear by the oven method – 325°F with a splash of broth keeps it moist. Microwave works in a pinch, but cover it with a damp paper towel to prevent drying out. Pro tip: The garlic butter flavor actually gets better overnight!

Spatchcocked Turkey with Garlic Butter FAQs

Can I use frozen turkey for this recipe?
Absolutely! Just make sure to thaw it completely in the fridge first – this usually takes about 24 hours per 5 pounds. Trying to spatchcock a partially frozen turkey is… let’s just say I’ve learned that lesson the hard way!

How do I prevent dry meat?
The garlic butter under the skin is your secret weapon against dryness! Also, don’t overcook it – pull the turkey at 165°F (it’ll carry over to 170°F while resting). And seriously, that resting period isn’t optional – it makes all the difference!

Can I prep this turkey ahead?
You bet! Spatchcock it and rub with garlic butter up to 24 hours ahead – just keep it covered in the fridge. Let it sit at room temp for 30 minutes before roasting so it cooks evenly.

What if I don’t have kitchen shears?
No worries! A sharp chef’s knife works too – just be extra careful cutting through those bones. I’ve even used sturdy scissors in a pinch (though they’ll probably need sharpening afterward).

Can I use this method for chicken?
Yes! It works beautifully for chicken too – just reduce the cooking time to about 45-60 minutes depending on size. The garlic butter gives chicken the same amazing flavor boost!

Nutritional Information

Nutritional estimates vary based on specific ingredients used. Per 6 oz serving: approximately 320 calories, 18g fat (8g saturated), 35g protein, and 1g carbs. Remember, the garlic butter adds richness but also keeps the meat incredibly moist!

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