Spatchcocked turkey

Learn how to spatchcock a turkey for a fast, evenly-cooked bird, with super tender meat, and crispy skin every time!

Follow these simple step-by-step instructions for spatchcocking a turkey and make this year’s Thanksgiving dinner the easiest—and tastiest—yet.

JUICY Spatchcock Turkey - an easy, dependable spatchcock turkey recipe that is juicy and delicious! Perfect for your next Holiday meal!

Spatchcock turkey (aka butterflied turkey) is extra juice with deliciously crisp skin and it cooks in just over an hour! SO FAST & EASY!

This Pioneer Woman Spatchcock Turkey is prepared using salted butter, maple syrup, fresh sage, garlic, and a whole turkey. This Spatchcock Turkey recipe creates a flavorful dinner that takes about 2 hours to prepare and can serve up to 8 people.

A Spatchcock Turkey is the miracle Thanksgiving recipe recipe you never knew you needed! Don’t be intimidated – learning how to spatchcock a turkey is much easier than it sounds & results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in less than 2 hours – freeing up your oven to make delicious Thanksgiving side dishes & pies!

Serve a grilled spatchcock turkey at your next holiday dinner and impress your friends and family with a delicious twist on a classic Thanksgiving tradition. We’ll show you exactly how to spatchcock a turkey step-by-step for a perfect, evenly-cooked bird that’s tender and juicy with a beautifully crispy skin.

This spatchcock turkey recipe will become your favorite way to cook a whole turkey! Tender, juicy turkey ready to serve in less than 2 hours.

This Roasted Spatchcock Turkey recipe is incredibly simple and a great introduction to roasting a whole turkey. All you need are a few simple ingredients for a delicious and juicy turkey.

When you spatchcock a turkey you get the juiciest, crispiest roast turkey cooked in a fraction of the time it usually takes to cook a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.