Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort. This one does no such thing. The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature as it roasts will. The mayonnaise will, however, produce a turkey with glistening, burnished, golden-brown skin evenly flavored with herbs, no basting required. The mayo’s viscosity helps it stay in place as it roasts, while the extra protein from egg aids in browning. This recipe will make a little more mayonnaise than you’ll need. Use the excess for leftovers sandwiches, or toss it with roughly chopped vegetables (carrots, broccoli, brussels sprouts, zucchini or squash) before roasting at high heat for 10 to 15 minutes.
Featured in: The Secret to Great Thanksgiving Turkey Is Already in Your Fridge
The New York Times spatchcock turkey recipe has become a beloved Thanksgiving tradition in households across America. This cooking method, popularized by food writer Mark Bittman in 2002, uses a technique called “spatchcocking” to roast a turkey in a fraction of the usual time while delivering moist, evenly cooked meat.
A Revolutionary Technique
Spatchcocking involves removing the backbone of the turkey before roasting so that it lies flat This simple preparation dramatically reduces cooking time, from 4 hours for a traditional turkey down to just 45 minutes in many cases.
By roasting the flattened bird at a high temperature (450°F), the meat cooks quickly and evenly since more surface area is exposed to heat. The skin also crisps up beautifully all over. The result is a perfectly browned turkey with tender, juicy meat throughout. No more juggling cooking times for the white and dark meat.
This innovative approach was truly revolutionary when it debuted. While spatchcocking was already used for chickens, applying it to large turkeys was virtually unheard of. The New York Times touted it as a game-changing technique for Thanksgiving.
An Instant Hit
Mark Bittman first published the spatchcock turkey recipe in The Minimalist column in 2002. It quickly became a viral hit, spreading like wildfire among home cooks. Within just a few years, it had established itself as the go-to method for roasting turkey.
Part of the appeal lies in how easy it is. Removing the backbone takes just a few minutes. Simply use sturdy kitchen shears or ask your butcher to do it. Then press down gently to flatten the bird. Aside from that one simple prep step, you season and roast the turkey as usual.
Cooks everywhere rejoiced that they could finally serve a perfectly cooked Thanksgiving turkey without laboring over it all day. The recipe has undoubtedly rescued many holiday meals over the past two decades!
Adapting the Method
While the original recipe calls for an 8 to 12 pound turkey roasted for 45 minutes, cooks have adapted the technique for birds of all sizes. The cooking time may range from 45 minutes up to 90 minutes for a very large turkey.
Using a meat thermometer is key for determining doneness regardless of size. The turkey should register 165°F in both the thighs and breast when finished. If it browns too quickly at 450°F, simply lower the oven temperature.
The recipe is also quite versatile when it comes to flavorings. Any combination of fresh herbs, garlic, citrus, and spices can be tucked under the skin and inside the cavity. Butter, olive oil, or a dry rub can be used to coat the skin for added flavor and browning.
Rave Reviews Over 20 Years
In the 20 years since its debut, the New York Time’s spatchcock turkey recipe has earned rave reviews from both amateur and expert cooks. Among its many virtues, they praise how it frees up oven space, saves time, and gives amazing results. It’s no wonder it has become the definitive turkey roasting method for a generation.
In recent years, the recipe has continued gaining new fans. Interest spikes every Thanksgiving as more home cooks discover its magic. Social media has certainly accelerated its popularity.
On the New York Times Cooking site, the spatchcock turkey has over 2400 ratings and 10,000 saves. It holds an impressive 4.5 star average rating. Reviewers say things like “best turkey ever” and “I will never cook a turkey any other way”.
The recipe also made the New York Times own list of top trending Thanksgiving recipes last year. After 20 years, it remains a perennial favorite.
Tips for Perfect Results
Here are some top tips for getting the best possible results when making the famous New York Times spatchcock turkey:
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Dry brine the turkey for 1-2 days in the fridge to season it deeply and ensure a juicy bird. Simply rub it all over with salt.
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Use a meat thermometer to accurately determine doneness, especially if adapting cooking times.
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Roast the turkey on a sheet pan or flat rack so the underside gets airflow and browns too.
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Maintain an organized, clutter-free oven so hot air circulates properly.
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Rest the turkey for at least 15-20 minutes before carving for juicy meat.
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Make pan gravy with the reserved turkey neck and giblets for added flavor.
An Indispensable Thanksgiving Tradition
For Thanksgiving hosts everywhere, the New York Times spatchcock turkey recipe has proven to be a godsend. It delivers a show-stopping turkey with minimal effort.
After 20 years, this ingenious method remains unmatched in terms of ease, speed, and flavor. Mark Bittman’s 2002 recipe forever changed the game when it came to roasting holiday turkeys. It’s no exaggeration to call it one of the most influential Thanksgiving recipes of all time.
The iconic spatchcock turkey has become an absolutely indispensable part of Thanksgiving traditions in households across America. For the juiciest, most crowd-pleasing turkey you’ve ever tasted, look no further than this brilliant recipe from the New York Times Cooking archives. It’s a foolproof winner every time.
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Doesnt leaving the dry brine on the turkey while cooking cause it to be too salty? Should we wipe down or rinse it before applying the herb mayonnaise?
Another tip: if you plan to insert a probe to monitor the birds temperature, insert it into the thickest part of the breast, instead of the thigh as you normally would. Spatchcoking makes the breast the thickest part of the bird, and I have found it takes longer for the breast to reach done-ness than the thigh.
Spring-loaded poultry shears make short work of taking out that backbone. I made sure that I purchased poultry shears that come apart for thorough cleaning.
If you prefer Indian flavors in your turkey, then replace the flavorings in the mayo with an Indian masala. We prefer the Aachi brand these days, and the tandoori or the meat masala works well. Kenjis spatchcocked brined technique with the Indian mayo has been our go to technique for poultry, and it gets consistent rave reviews. If you like, you can add minced garlic and ginger into the mayo-masala for complexity.
All good. But Id use Dukes mayo, or make my own from 3 egg yolks and a C of olive oil. Since Ive experienced these aiolliscious wonders, Hellmanns and Best Foods are huge disappointments. If youre so unlucky to not have Dukes in your area (I guess its a Southern thing) make homemade. There are dozens of videos online showing how to do it with an immersion blender. Surprisingly easy and satisfying. Side note: spell check did not balk at “aiolliscious!” Who knew!
Roasting chicken with a mayo-based marinade has changed my life – I recommend to all my friends and I am so excited to try this version with turkey. NO you cannot taste or detect any degree of mayo after roasting (or cooking on a pan). It tastes like oil or butter in the best way. Mayo is the best hack for super juicy, perfectly browned, flavorful meat, especially when you have very little time to marinate!
If youre like me and likely to use your hands to spread the mayo on the bird, saving extra mayo for sandwiches might not be a good idea. Id take a spoonful out and reserve it first to avoid a salmonella sandwich.
Where are the directions for spatchcocking the turkey?
I’ve been dry brining my turkeys and chickens for several years. I wouldn’t do them any other way. I do rinse them and dry well before the slathering commences. Make ahead gravy……it’s not only better as the flavors meld it also makes the day a lot less stressful.
It needs to be said that dry brining should NOT be used on a supermarket turkey that has been injected with a salt-based solution, as most of these turkeys (Butterball, etc.) are. I have used this method — both splatchcocked and roasted whole on a large baking stone. The results are as phenomenal as Kenji promises!
Loosening the skin is a key step– it creates a very thin gap between the flesh and skin, allowing the skin to crisp better.
I have my butcher do the spatchcocking. Life can be easy!
If using a kosher bird skip the dry-brining as it has already been salted.
The article that accompanies this recipe is the best explanation of how and why brining works, bar none. He explains the science in very clear, understandable language, without dumbing it down. Thank you for this article and recipe!
Made this for a Friendsgiving this weekend. Several guests said it was the best Turkey they tasted in their life! Not sure how this is only rated 4 stars by many… super easy, flavorful and moist. Due to timing I brined it about 30 hrs before and put the mayo on 6 or so hours before cooking. My 15 lb Turkey took about 1hr 45 mins to cook. This will likely be my go to recipe for years to come!
This recipe was excellent. Since making it for my extended family, I have been nominated to be the “turkey guy” for all family events going forward!
A big oily mess to handle and carve once cooked. Flavor was good however!
Quick-text: 12lb at 405 for 40, flip, 400 for 40. Still not ‘done’ even at temp. Samples very salty. Flip. Return to oven at 385 for 25. Texture was great, saltiness was reduced, everything felt and tasted done.
When it says to rotate half way through cooking g, does that mean to turn over so skin side is up or just rotate the roasting pan ?
I followed this exactly as written for using a regular 14 lb. supermarket turkey (pre-brined, but I still salted mine anyway) and it was fine, nothing special, but definitely not bad. I felt like the herb mayo didnt really make a huge difference, although the reserved portion was great on sandwiches later. I will probably try a new turkey recipe next year, something with a little more oomph.
Have roasted spatchcocked turkeys many times, this year was the first using the herbed mayonnaise. Game changer! 15 lbs took 90 minutes in a convection oven. The legs were done in 60 minutes and had to be protected with foil while the breast cooked. (Turkey was from d’Artagnan.)
Used this recipe for my first Thanksgiving turkey. Nerve wracking but came out beautifully. Next time Ill make the mayo dressing ahead of time to allow the flavors to meld. The tip to check at the 1hr mark was perfect, too.
My 10 pound Turkey was fully cooked by 50 min.
I love this recipe. This was the second year I made it and it is a huge hit with everyone. The breast meat is juicy and flavorful. Spatchcocking the turkey was intimidating the first time, but it makes a difference in the cooking time and makes the day so much easier.
Spatchcocked a 14 pound prebrined supermarket bird and prepared per the recipe, then roasted on a Weber grill with indirect heat, some soaked hickory chips on the coals, and a beer can of water on the side for evaporative moisture. Stuck a digital thermometer probe in the breast, covered, never peeked until it reached 170f, around 2 hours. Never had a bird more perfect. New go-to method. Going to try it with a chicken and the masala/garlic/ginger masala mayo that another reader posted.
This was so delicious! We won our family’s annual turkey contest this year. Followed the recipe as written up to the cooking — smoked it at 350 for a couple of hours and it turned out great.
I strongly recommend adding lemon juice and a hot green chili to the mayo for the next day sandwiches.
Ive followed this recipe for two years in a row, and I intend to use it for all of the Thanksgivings Ill ever host in the future. The result is not just a delicious, moist turkey, but it also is beautiful when it comes out of the oven. The skin turns a gorgeous crusty brown. The drippings yield an excellent gravy that everyone heaps on their mashed potatoes and stuffing. The only recommendation I have is that you double the amount of mayo — save some for sandwiches with the leftover turkey.
Made exactly as written. Most perfect, delicious, moist, packed full of flavor bird weve ever had. Outstanding. Cant imagine making turkey any other way ever again.
Made this the first year to much success and left the bird whole. This year I was so proud to spatchcock it—cooked in about 70 minutes for an 11-12 lbs bird. So thankful for the recipe.Private notes are only visible to you.
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Fastest Roast Turkey | Thanksgiving Recipes | The New York Times
FAQ
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Mark Bittman demonstrates how to spatchcock a turkey. This method keeps the meat moist, and you can cook your whole bird in less than an hour. Mark Bittman demonstrates how to spatchcock a turkey. This method keeps the meat moist, and you can cook your whole bird in less than an hour.
Why is Spatchcock Turkey better than a non-butterflied Turkey?
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. What Is Spatchcocking? Why Spatchcock a Turkey?
Does a Spatchcock Turkey cook more than a cuboid?
Because it’s resting on top of a roasting pan or baking sheet, one side of that sphere will always cook more than the other. A spatchcocked turkey, on the other hand, resembles a cuboid, in which the top surface is skin and the volume is meat. This leads to three end results.
Does a spatchcocked Turkey have a backbone?
Since the skin of a spatchcocked bird is all on top, it all crisps up beautifully, giving you more crispy skin than a conventionally cooked bird. The removed backbone can be used to give your gravy an extra dimension of turkey flavor.