Impress your guests this holiday season with a Cowboy Butter Spatchcock Turkey! This juicy, golden-brown turkey is infused with flavorful herb butter under the skin, on top, and even injected into the meat. Roasted alongside aromatic vegetables and served with homemade gravy, it’s a show-stopping centerpiece for Thanksgiving or any festive occasion. Spatchcocking the turkey means faster, more even cooking, so your bird will be tender, juicy, and ready in less time.
What Is a Spatchcock Turkey?
Spatchcocking means removing the backbone so the turkey can be flattened. This creates an even surface for roasting, ensures crispy skin, and prevents the breast meat from drying out before the legs finish cooking. It’s the ultimate method for a perfectly roasted turkey.
Ingredients & Tips
Turkey & Butter:
- 12–15 lb turkey (adjust pan size and cooking time for larger birds)
- Cowboy butter (rub under skin, on top, and inject for max flavor)
Herbs & Aromatics:
- Fresh thyme and parsley
- Lemon wedges for brightness
- Red onions (or yellow onions as a substitute)
- Garlic cloves
Vegetables & Sides:
- Yukon Gold potatoes (or Russet/red potatoes)
- Celery
- Turkey broth (or chicken/vegetable broth)
Substitutions & Notes:
- Dried herbs can replace fresh: 1 tsp dried thyme for 3 sprigs, 2 tsp dried parsley for 2 sprigs
- Butter can be made up to a week ahead
- Cotija cheese can be replaced with Parmesan for a similar flavor
How to Roast Your Cowboy Butter Turkey
- Preheat & Prep: Preheat oven to 450°F with the rack in the lowest position. Prepare a large pan with a wire rack.
- Spatchcock Turkey: Remove giblets and backbone. Flatten the turkey by pressing down on the breastbone.
- Season & Butter: Rub butter under the skin, on top, and inject into the meat. Pat turkey dry first for best adhesion.
- Roast: Place turkey on a rack over vegetables and roast 60–90 minutes, until breast reaches 165°F. Tent and rest for 15 minutes.
- Serve: Remove vegetables, carve turkey, and pour pan drippings through a fine mesh to make gravy.
Optional Smoking Method
- Preheat smoker to 225–250°F and use apple, cherry, or hickory wood.
- Follow spatchcock and butter instructions. Smoke 3–4 hours until breast reaches 165°F and thighs 175°F.
Carving Tips
- Remove legs, separate drumsticks, remove wings, then carve breast meat against the grain.
- Tent cut pieces under foil to keep warm while carving the rest.
Storing Leftovers
- Refrigerate cooled turkey in an airtight container for 3–4 days
- Freeze for up to 3 months for future meals
Homemade Turkey Stock
- Use the backbone, neck, and giblets (exclude liver) to make rich turkey stock. Perfect for gravy, soups, or sauces.
Why You’ll Love This Recipe
- Crispy golden skin with tender, juicy meat
- Rich, flavorful cowboy butter in every bite
- Roasted vegetables and potatoes make a full meal
- Faster cooking time thanks to spatchcock method
Prep Time: 30 mins | Cook Time: 1 hr | Resting: 15 mins | Total: 1 hr 45 mins | Servings: 12–15