This Maple Glazed Spatchcock Turkey is a delicious and convenient way to make a whole roasted turkey in a fraction of the time. You’ll start by simply cutting the spine out of the turkey. This allows it to cook flat and results in tender, juicy turkey with the perfect crispy golden skin. Before the turkey is finished you’ll cover it in a mouthwatering maple butter glaze to enhance the flavor!
Trust us, this easy roast turkey recipe will quickly become your favorite and the only turkey recipe you’ll ever need! For more easy spatchcock recipes, try our Dry-Brined Thanksgiving Turkey, Grilled Spatchcock Chicken, and Roasted Butterfly Chicken.
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Roasting a turkey doesn’t have to be tedious. This maple glazed turkey is spatchcocked for easy, even cooking that takes half the time of traditional oven-roasted turkey. Each piece, including turkey breasts, turkey wings, and chicken thighs cooks evenly, for crispy skin and perfectly tender, juicy meat every time.
With a recipe this simple, you can enjoy turkey any time of year and not just Thanksgiving! Take a look at the video to see just how easy the turkey is to prepare. After it’s spatchcocked we dry-brine the turkey. So there is no need for a cumbersome bucket or to clear out your fridge. You’ll see how easy it is to dry brine a turkey and all the ways it enhances the flavor of the turkey!
Reasons This Maple Glazed Turkey Recipe Works
What is a spatchcock turkey?
Spatchcock turkey is a whole turkey that has been flattened so each part cooks evenly. To flatten the turkey, the backbone is removed. Spatchcocked turkey is the fastest way to roast a turkey.
Why is it called spatchcock turkey?
The term “spatchcock” originated from the 17th-century phrase, “dispatching the cock,” which references opening a chicken carcass to cook it. The method of spatchcocking is also referred to as butterflying because the poultry is essentially split in two.
Benefits of Spatchcocking Turkey:
- Even Cooking: Spatchcocking ensures that the turkey cooks evenly, so every part is perfectly done – no more worrying about dry or undercooked spots.
- Reduced Cooking Time: By removing the backbone, the turkey cooks faster, saving you time in the kitchen and letting you enjoy your delicious meal sooner.
- Crispy Skin: Spatchcocking promotes crispy, golden skin all around the turkey, creating a delightful texture that everyone will love.
- More Flavorful: With the turkey laid flat, it absorbs seasonings and flavors more effectively, resulting in a tastier and more flavorful bird.
- Easy Carving: The flattened shape makes carving a breeze, allowing you to effortlessly slice and serve perfect portions to your eager guests.
Ingredients You’ll Need
- Turkey: Use a 12-14 pound turkey for the best results and so it fits on the large baking sheet. The cooking time will vary based on the size of your bird, so be sure to monitor it and use an instant thermometer to check the doneness. This is one of my favorite instant thermometers and it is less than $10: Meat Thermometer Digital | Amazon
Dry Brine Seasoning:
- Kosher Salt Or Coarse Grain Sea Salt: Do not use table salt or fine salt.
- Herbs de Provence or Italian seasoning or Dried Oregano: Dried herbs are essential to the flavor of this turkey. They tend to have a more potent and concentrated flavor than fresh herbs. They’re earthy and aromatic.
- Freshly crushed black pepper: This imparts a more intense flavor than regular pepper.
- Smoked paprika: This adds a smoky flavor.
- Chili powder: This tastes smoky, spicy, and earthy.
- Poultry seasoning: This seasoning blend enhances the natural taste of turkey.
- Brown sugar: Sugar enhances the overall taste with sweetness but also contributes to the caramelization process during cooking. It creates a beautifully glazed and flavorful crust. Brown sugar also helps balance the savory elements of the brine.
- Garlic Powder: For garlic flavor.
- Herbs: Use fresh sage, fresh rosemary, and dried thyme.
- Lemon Zest: Zest adds a bright pop of citrus flavor.
To go under Turkey while baking
- Orange slices
- Onion
- Celery stalks
Maple Butter Rub (to go onto Turkey immediately before roasting)
- Unsalted softened butter
- Pure maple syrup
Maple butter glaze (pour onto Turkey when there is 20 minutes left of roasting time)
- Melted butter
- Maple syrup
How to Roast Maple Glazed Turkey
How To Spatchcock Turkey: Spatchcocking Turkey not only speeds up the cooking process but also results in a juicy and evenly cooked turkey.
Position the turkey on a sanitized and steady surface, with the breast side facing downwards. Utilize sharp kitchen shears to cut along both edges of the backbone, extending from the tail to the neck, and remove it.
Turn the turkey over and apply firm pressure to the breastbone to flatten the bird. Optionally, use a sharp knife to remove the cartilage from the breastbone. Securely tuck the wings behind the breast to ensure they stay in place and avoid burning during the cooking phase. Your spatchcocked turkey is now ready for the dry brine seasoning mixture.
How To Dry Brine Turkey: Dry brining a spatchcocked turkey is a fantastic way to infuse flavor and ensure a moist, delicious bird.
Pat the spatchcocked turkey dry using paper towels to eliminate any excess moisture. Then combine kosher salt, spices, chopped herbs, lemon zest, and spices in a bowl. Thoroughly massage the salt mixture onto the turkey, ensuring it coats both the skin and meat. Be meticulous, making sure to season beneath the skin and directly onto the meat, covering both sides of the turkey.
Position the dry-brined turkey on a baking sheet or in a roasting pan, ensuring it’s elevated on a rack to facilitate air circulation. Then loosely cover the turkey with foil or plastic wrap. Refrigerate the uncovered turkey for a minimum of 24 hours, and up to 48 hours for a larger bird. The salt will work its magic, drawing out moisture and imparting flavor to the turkey.
For more details on Dry Brining Turkey, check out our guide: How To Dry Brine Turkey.
Before cooking, take the turkey out of the fridge and let it rest at room temperature for approximately an hour. This allows the meat to reach a consistent temperature for more even cooking. Proceed with your preferred cooking method, whether it involves roasting, grilling, or smoking.
How To Roast Spatchcocked Turkey: Roasting a spatchcocked turkey is a fantastic way to achieve even cooking and a beautifully golden skin. Here’s a step-by-step guide:
Begin by preheating your oven to 400°F (220°C). Then combine the ingredients for the maple butter rub in a small bowl using a spatula or whisk.
Line a baking sheet or roasting pan with a wire rack and add sliced orange, onion, and celery to the rack. Then place the spatchcocked turkey on top of the sliced oranges, onion, and celery, distributing the maple butter mixture under the skin and on top of the turkey for a golden, crispy exterior and flavorful meat.
Roast the turkey for 30 minutes, then baste with drippings using a spoon or syringe. If the skin browns too quickly, tent it with aluminum foil. Continue roasting for another 40 minutes, preparing a maple butter glaze with melted butter and maple syrup.
Pour or brush the glaze onto the turkey, lower the heat to 375°F, and roast for 20 minutes or until the internal temperature reaches 165°F (74°C). Let the turkey rest for 15-20 minutes before carving and serving.
How Long to Cook a Spatchcock Turkey
It takes about 70 – 90 minutes to roast a spatchcock turkey. The exact time depends on the size of the bird. The 12-pound turkey in this recipe is cooked in about 70 minutes. To ensure your turkey is fully cooked, insert a meat thermometer into the thickest part of the turkey breast. it should read at least 165°F when fully cooked.
Tips for the Best Maple Glazed Turkey
- Ensure you’re using 100% pure maple syrup and not pancake or corn syrup.
- Use the removed backbone when making gravy.
- Do not overcook the turkey. Roasted turkey is ready when it reaches an internal temperature of 165°F. Insert a meat thermometer into the thickest part of the turkey (the area between the drumstick and thigh) to check. You can remove it from the oven once it reaches 160°F because it will continue after being removed from the oven.
- Let the turkey rest for at least 15 minutes so that the flavors and juices redistribute throughout the meat. Carving maple-glazed turkey too soon can dry it out.
Storage + Reheating
Leftover turkey lasts up to 4 days when stored in an airtight container in the fridge. To reheat, preheat the oven to 325°F (163°C). Place the leftover turkey in a baking dish, add a bit of broth or gravy to prevent dryness, cover with foil, and reheat for approximately 20 minutes or until the turkey is thoroughly heated.
Here are some tasty recipes you can whip up using your leftover turkey:
Frequently Asked Questions
What is maple glaze made of?
Maple glaze is made with two simple ingredients: unsalted butter and pure maple syrup.
How long can I brine a turkey?
Brine turkey for up to 48 hours.
Is it worth spatchcocking a turkey?
Absolutely! Spatchcocking turkey promotes even cooking, reduces the cooking time, and enhances the turkey skin so it’s nice and crispy, resulting in a juicy and flavorful roasted turkey.
Do you spatchcock a turkey before or after brine?
Always spatchcock the turkey before brining. This provides easier access to the entire surface of the bird so it is easier to apply seasonings to each part.
Should a turkey be covered or uncovered when roasting?
Cook spatchock turkey uncovered for the first 30 minutes. Then, if you notice the skin is getting too brown before the turkey is fully cooked, tent it with aluminum foil.
What To Serve With Roasted Turkey
- Stuffing Biscuits: Serve these with our stuffing biscuits. They taste just like Thanksgiving Stuffing but are in the form of buttery, fluffy biscuits.
- Truffle Mashed Potatoes: Enjoy rich garlicky truffle mashed potatoes. They are a delicious way to enhance your typical mashed potato dish.
- Serve with salad. Try our Warm Brussels Sprout Salad or Wild Rice and Pomegranate Salad!
- Pair with vegetable dishes. You can never go wrong with air fryer asparagus, maple-glazed Brussels sprouts, or herb-crusted okra.
I Hope You Enjoy This Maple Glazed Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Thanksgiving Recipes To Try!
- Best Baked Turkey Wings
- Best Gluten-Free Stuffing
- 3-Ingredient Orange Cranberry Sauce
- Easy Gluten Free Gravy (No Drippings)
Maple Butter Glazed Spatchcock Turkey (video)
Ingredients
- 12-14 pound Turkey
Dry Brine Seasoning:
- 4 tablespoons Kosher Salt Or Coarse Grain Sea Salt Do not use table salt or fine salt
- 2 tablespoons Herbs de Provence or Italian seasoning or Dried Oregano
- 1 tablespoons Freshly Crushed Black Pepper
- 2 tablespoons Smoked Paprika
- 1 tablespoon Chili powder
- 1 tablespoon Poultry seasoning
- 1 tablespoon Brown sugar
- 1 tablespoon Garlic Powder
- 2 tablespoons Fresh Sage finely chopped
- 2 tablespoons Fresh Rosemary chopped
- 1 tablespoon Lemon Zest
- 2 teaspoons Dried Thyme
To go under Turkey while baking (line the wire rack with these ingredients)
- 1 orange, sliced into large dials
- ½ onion sliced into large dials
- 2 celery stalks but into long pieces
Maple Butter Rub (to go onto Turkey immediately before roasting. make sure to cover both sides and under the skin)
- 3/4 cup unsalted softened butter
- 1/2 cup pure maple syrup
Maple butter glaze (pour onto Turkey when there is 20 minutes left of roasting time)
- 2 tablespoon melted butter
- 1/4 cup maple syrup
Instructions
How To Spatchcock Turkey: Spatchcocking Turkey not only speeds up the cooking process but also results in a juicy and evenly cooked turkey.
- Place the turkey on a clean and stable surface, breast side down.
- Using sharp kitchen shears, cut along both sides of the backbone from tail to neck, removing it completely.
- Flip the turkey over and press down firmly on the breastbone to flatten the bird. Remove the breast bone cartilage with a sharp knife if desired.
- Tuck the wings behind the breast to secure them and prevent them from burning during the cooking process.
- Your spatchcocked turkey is now ready for the dry brine seasoning mixture.
How To Dry Brine Turkey: Dry brining a spatchcocked turkey is a fantastic way to infuse flavor and ensure a moist, delicious bird.
- Pat the spatchcocked turkey dry with paper towels to remove excess moisture.
- In a bowl, mix kosher salt, spices, chopped herbs, lemon zest, and spices.
- Generously rub the salt mixture all over the turkey, ensuring it covers both the skin and meat. Be thorough, make sure to season under the skin and directly on top of meat and to season both sides of the turkey.
- Place the dry-brined turkey on a baking sheet or in a roasting pan, ensuring it is elevated on a rack to allow air circulation. Cover the turkey very loosely with foil or plastic wrap.
- Refrigerate the turkey uncovered for at least 24 hours, and up to 48 hours for a larger bird. The salt will work its magic, drawing out moisture and infusing the turkey with flavor.
- Before cooking, remove the turkey from the refrigerator and let it sit at room temperature for about an hour. This allows the meat to come to an even temperature for more consistent cooking.
- Proceed with your preferred cooking method, whether it’s roasting, grilling, or smoking.
How To Roast Spatchcocked Turkey: Roasting a spatchcocked turkey is a fantastic way to achieve even cooking and a beautifully golden skin. Here’s a step-by-step guide:
- Preheat your oven to 400°F (220°C).
- Using a spatula or whisk, combine the ingredients for the maple butter rub in a small bowl.
- Line a baking sheet or roasting pan with a wire-rack. Then add the sliced orange, onion, and celery to the wire rack.
- Place the spatchcocked turkey on top of the sliced oranges, onion and celery. Using gloved hands or a spatula, distribute the maple butter mixture under the skin and on top of the turkey on both sides. This helps achieve a golden and crispy exterior and infuses the turkey with juicy maple butter flavor.
- Roast the spatchcocked turkey in the preheated oven for 30 minutes. Then, remove the turkey from the oven. Use a spoon or a syringe to baste the turkey with the drippings along the bottom of the pan. If you notice the skin getting too brown before the turkey is fully cooked, you can tent it with aluminum foil.
- Place the turkey back in the oven and cook for another 40 minutes. While the turkey is roasting, prepare the maple butter glaze by whisking together melted butter and maple syrup in a small bowl.
- Remove the turkey from the oven and pour or brush on the maple butter glaze. Lower the heat to 375°F and roast for an additional 20 minutes or until the internal temperature reaches 165°F (74°C).
- Once cooked, let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
- Carve and serve your deliciously roasted spatchcocked turkey
Video
