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a whole roasted turkey on a platter with plates set for a meal
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Spatchcock Turkey with Apple Cider Maple Glaze

Make a show stopping oven roasted turkey with a simple spatchcock technique.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours 21 minutes
Resting Time 30 minutes
Total Time 4 hours 11 minutes
Servings 6 people
Calories 187kcal
Author Rachel Ballard

Equipment

Ingredients

For the turkey

For the cider maple glaze

Instructions

  • Begin by spatchcocking (butterflying) the turkey. Place the turkey on a sturdy surface breast side down. Use a knife or kitchen shears to cut on either side of the back bone from one end of the bird to the other to remove the spine. Take your time and use a good sharp knife.
    a turkey with the spine cut out but not removed
  • Turn the turkey over and firmly press down in the center of the turkey between the breasts until you hear a cracking sound. Your turkey should now be laying flatter.
    a hand pressing down between turkey breasts to flatten it
  • Pat the turkey as dry as you can with paper towels, then use your hands to lift the skin from the breasts and thighs as much as you can. Add one tablespoon of salt to your hand and stick it under the skin using your top hand to press down from the outside, spreading the salt on the meat as evenly as you can. Divide the salt evenly between the two breasts and the thighs. Set aside.
    a hand under the skin of a turkey breast
  • In a small bowl mix one more tablespoon salt, teaspoon pepper, and baking powder in a bowl.
    Spread this evenly over all of the skin of the turkey. Transfer the turkey to a roasting pan with a baking rack in it or you can elevate your turkey up on some onion halves if you don't have a rack. Just don't leave the turkey touching the bottom of the pan.
    a bowl of seasoning held over a turkey
  • Preheat the oven to 275 and place the rack into the lower middle position. Put in your meat thermometer (I love the Meater) and roast to 160 degrees in the thickest part of the breast and 170 in the thigh. About 2 1/2 to 3 hours.
  • While the turkey is in the oven, make the glaze. Mix the apple cider, maple syrup, dried apples, apple cider vinegar, mustard, ginger and butter to a boil in a sauce pan.
    Stir occasionally until the sauce reduces to about 1 1/2 cups which should take about 30 minutes. Strain the mixture to remove the apples and press to get out all the liquid. Set 1/2 cup of the glaze aside for serving later.
    a pot of apple cider with dried apples floating in it
  • When the turkey is done, take it out and let it rest 10 minutes.
    a cup of sauce on a cutting board
  • Increase the oven heat to 425.
  • Brush the glaze over the turkey getting in all the nooks and crannies. Bake the turkey for 7 minutes, take it out, glaze it again and put it back in for 7 more minutes.
    If you want your turkey darker at this point, you can glaze once more and bake for one more round of 7 minutes but that's up to you.
    Once it's dark enough, remove it from the oven and let the turkey rest 30 to 40 minutes.
  • Add the last 1/2 cup of glaze to a sauce pan. Bring to a boil and reduce heat until thickened further and a little syrupy--about 8 minutes.
  • Carve the turkey and pass the sauce along side.

Notes

Recipe inspired by Cook's Illustrated https://www.cooksillustrated.com/recipes/6229-butterflied-turkey-with-apple-maple-glaze

Nutrition

Calories: 187kcal | Carbohydrates: 38g | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 2399mg | Potassium: 380mg | Fiber: 1g | Sugar: 32g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg