Martha Stewart Spatchcock Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

This Martha Stewart spatchcock turkey is a whole bird flattened out and roasted hot so the meat stays juicy and the skin turns deeply crisp. It tastes savory and herby, with a bright hit of lemon and a rich, buttery finish from the herb paste rubbed under and over the skin. The texture is the real draw: crackly golden skin over tender dark and white meat. My version is inspired by Martha Stewart’s classic American roasting style, with a lemon-herb butter and a quick pan gravy made from the drippings.

Total time is about 110 minutes, with 25 minutes of prep and 85 minutes in the oven, which is far faster than roasting a whole bird the usual way. It is simple enough for a confident home cook and fits a holiday table, a weekend gathering or any occasion when you want to feed a crowd. Ten servings come out of one 12 to 14 pound (5.4 to 6.4kg) turkey.

Why This Martha Stewart Spatchcock Turkey Works

Flattening the bird means the breast and thighs sit at the same level, so they cook at a similar rate instead of the breast drying out while the legs catch up. High heat at the start browns the skin fast, then the oven drops so the meat finishes gently.

Two details do most of the work: patting the skin completely dry and rubbing herb butter underneath it. The vegetables underneath lift the turkey off the pan, so the juices stay clear for the gravy rather than scorching on the bottom.

What You’ll Love About It

The crisp skin, the juicy meat and the short cooking time top the list. You get a full roast turkey in under two hours, and the pan juices turn into a simple gravy with almost no extra effort.

Ingredients

Here is what you need for one 12 to 14 pound (5.4 to 6.4kg) turkey. Let the butter sit out so it softens before you start.

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg) — thawed if frozen, neck and giblets removed
• 2 tablespoons (28g) unsalted butter — softened
• 2 tablespoons (30ml) olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon — zested and halved
• 2 tablespoons fresh thyme leaves — chopped
• 2 tablespoons fresh sage leaves — finely chopped
• 2 tablespoons fresh rosemary leaves — finely chopped
• 1 medium yellow onion — quartered
• 2 medium carrots — cut into 2-inch (5cm) pieces
• 2 medium celery stalks — cut into 2-inch (5cm) pieces
• 1 cup (240ml) chicken broth — plus more as needed

Equipment

• Heavy-duty kitchen shears — sturdy enough to cut through the backbone
• Large rimmed baking sheet — or a roasting pan big enough to hold the flattened bird
• Parchment paper — lines the pan and catches the drippings
• Instant-read thermometer — for checking the thigh
• Small bowl — for mashing the herb butter
• Fine-mesh strainer — for the pan juices
• Small saucepan — for simmering the gravy

How to Make Martha Stewart Spatchcock Turkey

Step 1: Remove the Backbone

Place the turkey breast-side down on a large cutting board. With heavy-duty kitchen shears, cut along both sides of the backbone from the tail to the neck, then remove and discard the backbone, or save it for broth. Work slowly and keep the shears steady so you do not tear the skin.

Step 2: Flatten and Dry the Bird

Flip the turkey breast-side up, put your hands on the center of the breast, and press down firmly until you hear the breastbone crack and the bird lies flat. Pat the skin completely dry with paper towels. Don’t skip the drying here, or the skin steams instead of crisping.

Step 3: Mix the Herb Butter

In a small bowl, mash together the softened butter, olive oil, salt, pepper, lemon zest, thyme, sage and rosemary until you have a smooth paste. Scrape down the bowl so every bit of zest and herb is evenly mixed in.

Step 4: Set Up the Pan and Oven

Preheat the oven to 450°F (230°C) with a rack in the lower third. Line a large rimmed baking sheet or roasting pan with parchment paper and scatter the onion, carrots and celery in an even layer. This bed lifts the turkey off the pan and flavors the juices.

Step 5: Rub the Butter Under and Over the Skin

Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub half of the herb butter directly onto the meat under the skin, then rub the rest all over the outside of the skin. Take your time so the paste is spread in an even layer.

Step 6: Arrange and Add the Lemon

Set the turkey flat on the vegetable bed, skin-side up. Tuck the wing tips under the breast and arrange the lemon halves cut-side down in the pan alongside the turkey. The lemon sits in the pan, so leave space for it.

Step 7: Roast Hot, Then Lower the Heat

Roast for 30 minutes, then reduce the oven to 350°F (175°C) and pour the chicken broth into the pan. Continue roasting for 40 to 55 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone reads 165°F (74°C). The skin should be deep golden and the juices should run clear.

Step 8: Protect the Skin

If the skin is browning too quickly, tent the breast loosely with foil. Avoid covering the whole bird, which steams the skin and makes it soggy.

Step 9: Rest the Turkey

Transfer the turkey to a carving board, tent loosely with foil, and let it rest for 20 minutes before carving. The internal temperature will rise about 5 degrees as it rests.

Step 10: Make the Pan Gravy

Meanwhile, strain the pan juices into a small saucepan, pressing on the vegetables, and skim off the fat. Add more broth if needed to make about 1 1/2 cups (360ml) and simmer over medium heat for 5 minutes to concentrate the flavor.

Step 11: Carve and Serve

Carve the turkey by removing the legs, then slice the breast meat across the grain. Serve with the warm pan juices spooned over the top.

What to Serve With It

Mashed potatoes and a simple green bean casserole make a classic holiday plate. Add roasted sweet potatoes or a pile of dinner rolls to round it out, and pour glasses of cold apple cider for the table.

Tips for the Best Results

• Dry the skin — use plenty of paper towels so the butter grips.
• Dry-brine ahead — salt the bird up to a day early, uncovered, in the fridge.
• Check the thigh — measure the thickest part, away from the bone.
• Save the backbone — it makes a great pot of broth later.
• Rest before carving — this keeps the slices juicy on the board.
• Room-temperature butter — soft butter spreads under the skin without tearing it.

Easy Variations

Swap the thyme and sage for 2 tablespoons of chopped fresh oregano and add 1 teaspoon of smoked paprika to the butter for a deeper color. For a citrus twist, use the zest of one orange in place of the lemon and roast the halves in the pan.

Storing and Reheating

• In the fridge — store carved turkey airtight for up to 4 days.
• In the freezer — wrap sliced meat tightly and freeze up to 3 months.
• Make ahead — the herb butter keeps refrigerated up to 3 days; soften before using.
• To reheat — cover with a splash of broth at 325°F (165°C) for 15 to 20 minutes, to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving, based on 10 servings.

FAQs

Can I make this Martha Stewart spatchcock turkey recipe ahead?

You can spatchcock the bird and dry-brine it with the salt up to 24 hours ahead, then keep it uncovered in the refrigerator. The herb butter can also be made up to 3 days ahead and refrigerated.

What can I use instead of fresh herbs?

Use 1 teaspoon of dried thyme, sage or rosemary in place of each tablespoon of fresh. Dried herbs are more concentrated, so keep the amounts modest so they do not overpower the butter.

How do I know the turkey is fully cooked?

Check the thickest part of the thigh without touching bone for 165°F (74°C). If it reads lower, return it to the oven and check again every 5 minutes.

What is spatchcocking?

Spatchcocking means removing the backbone and flattening the bird so it lies flat. It is a widely used roasting method because the even surface helps the turkey cook faster and brown more evenly.

Martha Stewart-Inspired Spatchcock Turkey

Print Recipe

A whole turkey flattened and roasted at high heat for juicy meat and shatteringly crisp skin in a fraction of the usual time. This version channels Martha Stewart’s classic American roasting style with a lemon-herb butter and a simple pan gravy.

• Author: Anabelle McLean
• Prep Time: 25
• Cook Time: 85
• Total Time: 110
• Yield: 10 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), thawed if frozen, neck and giblets removed
• 2 tablespoons (28g) unsalted butter, softened
• 2 tablespoons (30ml) olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, zested and halved
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh sage leaves, finely chopped
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 medium yellow onion, quartered
• 2 medium carrots, cut into 2-inch (5cm) pieces
• 2 medium celery stalks, cut into 2-inch (5cm) pieces
• 1 cup (240ml) chicken broth, plus more as needed

Instructions

1. Place the turkey breast-side down on a large cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from the tail to the neck, then remove and discard the backbone (or save it for broth).
2. Flip the turkey breast-side up, place your hands on the center of the breast, and press down firmly until you hear the breastbone crack and the bird lies flat. Pat the skin completely dry with paper towels; a dry surface is the key to crisp skin.
3. In a small bowl, mash together the softened butter, olive oil, salt, pepper, lemon zest, thyme, sage, and rosemary until a smooth paste forms.
4. Preheat the oven to 450°F (230°C) with a rack in the lower third. Line a large rimmed baking sheet or roasting pan with parchment paper and scatter the onion, carrots, and celery in an even layer; this bed lifts the turkey off the pan and flavors the juices.
5. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub half of the herb butter directly onto the meat under the skin, then rub the remaining butter all over the outside of the skin.
6. Set the turkey flat on the vegetable bed, skin-side up. Tuck the wing tips under the breast and arrange the lemon halves cut-side down in the pan alongside the turkey.
7. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C) and pour the chicken broth into the pan. Continue roasting for 40 to 55 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C).
8. If the skin is browning too quickly, tent the breast loosely with foil; avoid covering the whole bird, which steams the skin and makes it soggy.
9. Transfer the turkey to a carving board, tent loosely with foil, and let rest for 20 minutes before carving; the internal temperature will rise about 5 degrees as it rests.
10. Meanwhile, strain the pan juices into a small saucepan, pressing on the vegetables, and skim off the fat. Add more broth if needed to make about 1 1/2 cups (360ml) and simmer over medium heat for 5 minutes to concentrate the flavor.
11. Carve the turkey by removing the legs, then slicing the breast meat across the grain. Serve with the warm pan juices spooned over the top.

Notes

Store carved turkey in an airtight container in the refrigerator for up to 4 days. To freeze, wrap sliced meat tightly and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat covered in a 325°F (165°C) oven with a splash of broth for 15 to 20 minutes, or until heated through. The herb butter can be made up to 3 days ahead and refrigerated; let it soften at room temperature before using. The turkey can be spatchcocked and dry-brined with the salt up to 24 hours ahead and kept uncovered in the refrigerator for extra-crisp skin.

Nutrition

• Calories: 520
• Sugar: 1g
• Sodium: 540mg
• Saturated Fat: 8g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 63g
• Cholesterol: 210mg

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