Great Tastes of Manitoba

Herb Roasted Spatchcock Turkey

Varies based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers
Prep: 15 minutes | Cook: 1.5 - 2 hours | Servings: 1.75 - 2.25 hours


  • 1   Granny’s Seasoned Turkey, thawed
  • 1/4 cup (65 ml) olive oil
  • 1 tbsp (15 ml) garlic, coarsely chopped
  • 2 tsp (10 ml) lemon juice, freshly squeezed
  • 2 tbsp (30 ml) smoked paprika
  • 1/2 tsp (2.5 ml) cracked black pepper
  • 1/2 cup (125 ml) Italian parsley, coarsely chopped


  1. Preheat oven to 350°F (177°C).
  2. Remove Handi Clamp, neck and giblets from turkey.
  3. Place turkey breast side down on a cutting board.
  4. Using poultry shears or a knife remove the backbone from the turkey by cutting down each side of the back starting at the neck. Remove the back bone and discard or save for making stock.
  5. Cut the inside centre of the breast bone at the top enough so that both breasts flatten easily.
  6. Place turkey skin side up on a large baking sheet, flattening the turkey as much as possible by pushing down on the breast bone.
  7. Combine seasoning ingredients and mix into a paste.
  8. Cover the turkey with the paste.
  9. Roast the turkey uncovered for 1.5 – 2 hours. A meat thermometer inserted in the thigh should read 170°F (77°C) when the bird is done.
  10. Cover loosely with foil and let stand for 10-15 minutes before carving.

From the Chef: It is recommended to use a turkey no larger than 6 kilograms for this method.

Pairs well with Jackson Triggs Reserve Sauvignon Blanc VQA

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