Crisp-Skinned Spatchcocked Roast Turkey with Homemade Gravy Recipe

Introduction

This crisp-skinned spatchcocked roast turkey delivers juicy meat and a beautifully golden exterior. By butterflying the bird, it cooks evenly and faster than a traditional roast. Paired with a rich homemade gravy, it makes for an impressive yet approachable holiday centerpiece.

Ingredients

• 3 large onions, roughly chopped (about 1 1/2 quarts)
• 3 large carrots, peeled and roughly chopped (about 1 quart)
• 4 stalks celery, roughly chopped (about 1 quart)
• 12 thyme sprigs
• 1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 1 1/2 quarts low-sodium homemade or store-bought chicken stock
• 2 bay leaves
• 3 tablespoons butter
• 4 tablespoons flour

Instructions

1. Step 1: Adjust the oven rack to the middle position and preheat the oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the onions, carrots, celery, and thyme sprigs evenly across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.
2. Step 2: Pat the turkey dry with paper towels and rub all surfaces with 1 tablespoon of vegetable oil. Season generously with salt and black pepper on all sides (omit salt if using a brined or kosher turkey). Tuck the wing tips behind the back and arrange the turkey on the rack, making sure it doesn’t overlap the edges. Press down on the breastbone to flatten the breasts slightly.
3. Step 3: Transfer the turkey to the oven and roast, rotating occasionally, until an instant-read thermometer registers 150°F in the deepest breast part and at least 165°F in the thighs, about 80 minutes.
4. Step 4: While the turkey roasts, prepare the gravy. Roughly chop the neck, backbone, and giblets. Heat the remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes.
5. Step 5: Add the remaining onions, carrots, and celery to the pan and cook, stirring occasionally, until the vegetables begin to soften and brown in spots, about 5 more minutes. Stir in the chicken stock, remaining thyme, and bay leaves. Bring to a boil, then reduce to a bare simmer and cook for 45 minutes.
6. Step 6: Strain the broth through a fine mesh strainer into a 2-quart liquid measuring cup, discarding solids. Skim off any fat from the surface of the broth.
7. Step 7: Melt butter over medium-high heat in a 2-quart saucepan. Add flour and cook, stirring constantly, until the flour turns golden brown, about 3 minutes. Gradually whisk in the broth in a thin, steady stream until fully incorporated.
8. Step 8: Bring the mixture to a boil, then reduce to a simmer and cook until reduced to about 1 quart, approximately 20 minutes. Season the gravy with salt and pepper to taste, cover, and keep warm.
9. Step 9: When the turkey is done, remove it from the oven and transfer the rack to a clean baking sheet. Let the turkey rest at room temperature for 20 minutes before carving.
10. Step 10: Carefully pour any juices from the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard.
11. Step 11: Whisk the strained turkey juices into the gravy. Carve the turkey and serve with the warm gravy.

Tips & Variations

• Use a brined turkey for extra moistness; if so, skip additional salting to avoid over-seasoning.
• If fresh thyme isn’t available, substitute with 1 teaspoon dried thyme.
• For stronger flavor, roast the vegetables a bit longer before adding stock when making the gravy.

Storage

Store leftover turkey and gravy in airtight containers in the refrigerator for up to 4 days. Reheat turkey gently in the oven at low heat to prevent drying out. Warm gravy slowly on the stovetop, whisking occasionally. For longer storage, freeze turkey and gravy separately in freezer-safe containers for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does spatchcocked mean?

Spatchcocking is a method of butterflying the bird by removing the backbone so it can be opened flat. This allows for faster, more even roasting and a crispier skin.

Can I use store-bought turkey stock for the gravy?

Yes, store-bought low-sodium chicken stock works well and saves time, but homemade stock adds more depth and richness to the gravy.

Crisp-Skinned Spatchcocked Roast Turkey with Homemade Gravy Recipe

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★★★★★

4.5 from 90 reviews

• Author: Elara
• Total Time: 2 hours
• Yield: Serves 10–12 1x

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Description

This crispy-skinned spatchcocked (butterflied) roast turkey recipe delivers juicy, evenly cooked turkey with a golden, crackling skin. The bird is roasted at high heat on a bed of aromatic vegetables and fresh thyme, then served with a rich, homemade turkey gravy made from the turkey’s neck, backbone, and giblets. Perfect for holiday feasts or any special occasion where a moist, flavorful turkey is desired.

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Ingredients

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Vegetables and Herbs

• 3 large onions, roughly chopped (about 1 1/2 quarts)
• 3 large carrots, peeled and roughly chopped (about 1 quart)
• 4 stalks celery, roughly chopped (about 1 quart)
• 12 thyme sprigs
• 2 bay leaves

Turkey and Seasoning

• 1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
• 2 tablespoons vegetable oil, divided
• Kosher salt and freshly ground black pepper, to taste

Gravy

• 1 1/2 quarts low-sodium homemade or store-bought chicken stock
• 3 tablespoons butter
• 4 tablespoons flour

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Instructions

1. Preheat and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the onions, carrots, celery, and thyme across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.
2. Prep the Turkey: Pat the turkey dry with paper towels. Rub all surfaces with 1 tablespoon of vegetable oil. Season liberally with kosher salt and freshly ground black pepper unless the turkey is brined or salted. Tuck the wing tips behind the back. Place the turkey on top of the rack, ensuring it does not overlap the edges and pressing down on the breastbone to flatten the breasts slightly.
3. Roast the Turkey: Transfer the turkey to the oven and roast, rotating occasionally for even cooking, until an instant-read thermometer inserted into the deepest part of the breast reads 150°F and the thighs register at least 165°F, about 80 minutes.
4. Make the Broth for Gravy: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat the remaining 1 tablespoon of vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and continue to cook until vegetables begin to soften and brown, about 5 more minutes. Add chicken stock, remaining thyme sprigs, and bay leaves, bring to a boil, and reduce to a bare simmer. Cook for 45 minutes, then strain through a fine mesh strainer into a 2-quart liquid measuring cup, discarding solids. Skim off any fat from the broth surface.
5. Prepare the Roux and Gravy: In a 2-quart saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until the flour turns golden brown, about 3 minutes. Whisk in the strained broth in a thin, steady stream until fully incorporated. Bring to a boil, then reduce to a simmer and cook until reduced to about 1 quart, roughly 20 minutes. Season to taste with salt and pepper, cover, and keep warm.
6. Rest the Turkey and Combine Juices: Once the turkey is cooked, remove it from the oven and transfer the rack to a clean baking sheet. Let the turkey rest at room temperature for 20 minutes before carving. Carefully strain any collected juices from the roasting pan through a fine mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk these juices into the prepared gravy for added flavor.
7. Carve and Serve: Carve the turkey and serve it hot with the flavorful homemade gravy poured over or on the side.

Notes

• If the turkey is brined, salted, or kosher, omit the added salting step before roasting to avoid over-seasoning.
• Pressing down on the breastbone helps flatten the turkey for even roasting and crisping of the skin.
• Using a wire rack over vegetables allows flavor infusion without sogginess and promotes crispy skin.
• Resting the turkey after cooking ensures juices redistribute for moist meat.
• Skim fat from broth and pan juices to keep the gravy smooth and less greasy.
• Use an instant-read thermometer for accuracy in cooking times to avoid under- or over-cooking.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Keywords: spatchcocked turkey, roast turkey, holiday turkey recipe, crispy turkey skin, homemade turkey gravy, butterflied turkey