Spatchcock Turkey Breast is the best way to get juicy, flavorful meat with less cooking time. The process is the same whether you are working with just the breast or the whole turkey.
No more dry white meat! This recipe gives you juicy breast meat with delicious crispy skin and cooks in less time than a regular turkey.
Why Spatchcock Turkey Breast
Spatchcocking is the process of removing the backbone of a turkey and then pressing the breast flat. It is essentially butterflying the bird. There are many benefits to spatchcocking.
Juicy meat – White meat dries out quickly, so it must be perfectly cooked. Spatchcocking allows you to do that. The meat cooks evenly, so every bite is juicy.
Faster cook time – When the breast is pressed flat, more surface area is exposed to the heat, and less thickness to cook through. A standard turkey cooks 20 minutes per pound, but a spatchcocked breast takes 8-10 minutes per pound.
More Flavorful – With the breast laid flat, the seasoning can penetrate deeper into the meat, making it more flavorful.
Roasting a turkey breast is an excellent option for Thanksgiving dinner if you have a small gathering. One 5-pound bone-in breast will serve four adults.
The flavors pair beautifully with other traditional Thanksgiving sides, like Green Bean Casserole, Mashed Potatoes, and Mac & Cheese.
Steps to Spatchcock a Turkey
The steps to spatchcocking are the same whether you are roasting a whole bird or just the breast.
Remove the Backbone
- Place the thawed turkey breast side down on a cutting board. Cut from the top to the bottom on the left side of the backbone using very sharp kitchen shears.
- Place your scissors on the right side of the backbone and cut to remove the bone from the turkey.
- Some brands cut the bone in half before freezing. In this case, you will still cut both the left and right side of the bone, but you will end up with 2 pieces of backbone instead of one.
- Save the backbone if you plan to make turkey broth. It adds a lot of flavor.
Score the Breastbone
- Use a sharp knife to cut about a centimeter deep to score the breastbone. This will help it crack more easily.
Crack the Breastbone
- Turn the turkey over and cross your hands over the breast like you are going to perform CPR.
- Press the palm of your hand firmly in the center of the breast until you hear the bone crack.
- The breast may require a few solid presses and several cracks to flatten completely.
Do I need to brine my turkey breast?
Most turkey breasts are injected with a brining solution before being frozen, so they are juicy without additional brine. There are several ways to add flavor to your bird:
Butter Rub: My favorite method is to use an herb butter rub. This method uses fresh herbs for the best flavor, and the butter helps the skin to crisp nicely.
Dry Brine: To make an additional brine, rub 2 tablespoons of kosher salt, 1 tablespoon of black pepper, and 1 tablespoon of brown sugar over your thawed turkey breast and refrigerate for 12-24 hours.
Wet Brine: I always use a wet brine when cooking a whole turkey. This apple cider brine adds excellent flavor and helps keep the meat tender.
Salt and Pepper: You can keep it simple and liberally sprinkle salt and pepper over both sides of the turkey breast. Then, brush it with unsalted butter before placing it in the oven.
Roasting Instructions
- Prepare your turkey following the steps above.
- Place a metal (uncoated) wire rack inside a large roasting pan or baking sheet to raise the spatchcocked bird off the tray. This allows the juices to drip down, but the turkey doesn’t sit in it and get soggy.
- You can place it directly on your oven rack with a large baking sheet underneath to catch the juices. These pan drippings can be discarded or used to make gravy.
- Roast the meat in a preheated oven for 8-10 minutes per pound.
- Insert a meat thermometer into the thickest part of the breast. The turkey is done when its internal temperature reaches 165°F (71°C).
- Place an aluminum foil tent loosely over the breast if the skin darkens before the meat has come to temp.
Expert Tips
- Use sharp kitchen or poultry shears.
- Dry the turkey with paper towels before spreading the herb butter over the skin. Butter will not stick to wet skin.
- Remove your turkey from the oven once it has reached 160°F (74°C). While it rests, the temperature will continue to rise at least 5 degrees.
- Let the turkey sit for 15-20 minutes before carving. The juices will be reabsorbed into the meat, producing the juiciest white meat.
- Use leftovers in this hearty turkey orzo soup or puff pastry turkey pot pie!
Recipe FAQs
Place your turkey breast in the refrigerator for 24-48 hours. Put it in a pan to catch any liquids. It should be completely thawed before you remove the backbone.
Place the turkey on a plate and wrap it tightly with plastic wrap, or store it in an airtight container. It will keep in the refrigerator for up to 4 days.
Place your turkey in a baking dish and add some turkey stock or chicken broth over the meat. Wrap the dish tightly with aluminum foil and bake at 300°F (150°C) for 30-40 minutes or until heated.
If you are cooking a whole bird, the spatchcocking process is exactly the same. Follow the instructions above to cut out the backbone. Then, score the breastbone, turn it over, and crack to flatten the breast. Even the cooking formula is the same: 8-10 minutes per pound. When temping a uwhole turkey, insert the thermometer into the thickest part of the thigh to check doneness.
More Thanksgiving Recipes
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Recipe
Spatchcock Turkey Breast with Citrus Herb Butter Rub
Recipe by:Ingredients
- 1 (1) 5 pound turkey breast thawed
- ¼ cup (57 grams) unsalted butter softened
- 1 teaspoon (1 grams) finely chopped rosemary
- 1 teaspoon (2 grams) finely chopped thyme
- 2 (2 grams) sage leaves, finely chopped
- 1 teaspoon (2 grams) orange zest
- 1 teaspoon (6 grams) kosher salt
- ½ teaspoon (1 grams) ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Place the turkey breast side down on a large cutting board. Using sharp kitchen sheers, cut along the left and right sides of the backbone to remove it from the breast.1 5 pound turkey breast
- Turn the turkey over and press firmly on the center of the breast to crack the bone. The bone is sufficiently cracked once the breast lies flat.
- In a medium bowl, mix the zest, herbs, and seasonings into the butter.¼ cup unsalted butter, 1 teaspoon finely chopped rosemary, 1 teaspoon finely chopped thyme, 2 sage leaves, finely chopped, 1 teaspoon orange zest, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Pull the skin of the turkey back and rub half of the butter mixture between the skin and the meat. Pat the skin dry with a paper towel and rub the remaining butter all over the skin of the bird.
- Place a metal cooling rack inside a large roasting pan or cookie sheet. Put the breast on top of the rack. Roast at 425°F (220°C) for 25 minutes.
- Turn the oven temperature down to 350°F (177°C) and roast for an additional 20-30 minutes. Insert a thermometer into the thickest part of the breast to check doneness. Remove the bird once the temperature registers 160°F (74°C). Let the turkey rest for 20 minutes before carving. The temperature will continue to rise as it rests.
Notes
- Dry the turkey with paper towels before spreading the herb butter over the skin. Butter will not stick to wet skin.
- Thaw the turkey breast for 24-48 hours before spatchcocking.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in a 300°F (150°C). Pour some chicken broth or turkey stock in a pan with the leftover turkey, wrap tightly with foil, and cook for 30-40 minutes.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
John says
Great recipie Erin. Absolutely loved the seasonings. We have spatchcocked whole turkeys quite a few times but it's been a while since we've roasted a turkey breast. Figured it couldn't be much different than spatchcocking a whole bird but was curious on cooking time. So I searched accordingly and found your recipie. Glad I did. Thanks John
Erin says
I'm so glad that you enjoyed this, John, and I am glad that it worked well for you. Thank you so much for sharing!