Spatchcocked Roast Turkey With Gravy


  • Prep Time30 mins
  • Total Time2 hrs 20 mins
  • Makes8 servings
Spatchcocked Roast Turkey With Gravy
Chatelaine Triple Tested

This holiday season, cook your turkey in half the time! That's right—our spatchcocked roast turkey will revolutionize dinner this year. To save even more time, ask your butcher to spatchcock the turkey for you.


  • 1/2 cup butter, at room temperature

  • 1/4 cup chopped fresh thyme

  • 1/4 cup chopped fresh sage

  • 1 tsp salt

  • 6-kg turkey, thawed if purchased frozen


  • 3 cups water

  • 2 bay leaves

  • 2 tbsp butter

  • 1/4 cup all-purpose flour

  • 1 cup dry sherry


  • PREHEAT oven to 450F. Set a large wire rack on a large rimmed baking sheet. Stir ½ cup butter with thyme, sage and salt in a small bowl.

  • PAT turkey very dry with paper towels. Reserve giblets for gravy. Spatchcock the turkey (see below). Rub herbed butter underneath and over skin of turkey. Season with fresh pepper. Arrange turkey on top of rack so that it does not overlap the edges.

  • ROAST turkey in centre of oven for 30 min. Reduce heat to 400F. Cover turkey with foil if it is browning too quickly. Continue roasting, rotating halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 170°F, and the thighs register at least 180°F, 1 hour to 1 hour 10 min more.

  • TO make gravy, coarsely chop the neck, backbone and giblets. Cover with water in a saucepan and add bay leaves. Boil, then reduce heat to medium. Gently boil until liquid is reduced to 2 cups, about 45 min. Strain through a fine-mesh strainer into a measuring cup and discard solids. Skim off any fat from the surface of the broth.

  • MELT 2 tbsp butter in a medium saucepan over medium-high. Add flour and cook, stirring constantly until flour is golden brown, about 1 min. Whisking constantly, add sherry and cook until mixture is smooth, 1 min. Add broth in a thin, steady stream until combined. Boil, then reduce heat to medium-low. Simmer until gravy is reduced to about 2 cups, about 20 more min. Season with fresh pepper. Cover to keep warm.

  • TRANSFER turkey to a cutting board. Tent loosely with foil and let rest for 20 min before carving. Carefully pour any juices from baking sheet through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into gravy.

How to spatchcock a turkey

Nutrition (per serving)

Calories 451, Protein 70g, Carbohydrates 7g, Fat 22g, Sodium 349mg.
Excellent source of vitamin B6.

Find more of our all-time best turkey recipes, plus your most-pressing turkey questions, answered.

And, here's a step-by-step guide to spatchcocking a turkey.