Name: Crispy Spatchcock Turkey with Homemade Gravy Recipe
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 large onions, roughly chopped (about 1 1/2 quarts); 3 large carrots, peeled and roughly chopped (about 1 quart); 4 stalks celery, roughly chopped (about 1 quart); 12 thyme sprigs; 2 bay leaves; 1 whole turkey (12 to 14 pounds total), butterflied according to instructions, backbone, neck, and giblets reserved; 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth; 3 tablespoons butter; 4 tablespoons flour

If you’re craving a turkey recipe that delivers irresistibly crispy skin and juicy, tender meat, you’re in the right place. I absolutely love this Crispy Spatchcock Turkey with Homemade Gravy Recipe because it slashes cooking time and guarantees even roasting, plus the homemade gravy made from pan drippings ties it all together perfectly. Trust me, once you try spatchcocking your turkey this way, you’ll never go back to traditional roasting again!

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Why You’ll Love This Recipe

Crispy Skin Every Time: Spatchcocking the turkey flattens it for more even heat exposure—resulting in beautifully golden, crackling skin you’ll want to nibble on before the meat even hits the table.
Faster Roasting Time: Flattening the bird cuts down traditional roasting time by nearly half, freeing you up for other holiday prep or just some well-deserved downtime.
Homemade Gravy Magic: Using the turkey’s backbone, neck, giblets, and roasting veggies makes a gravy so rich and flavorful, it quickly became the star of my holiday table.
Juicy, Evenly Cooked Meat: No more dry breast meat or undercooked thighs—this method ensures both white and dark meat reach perfect doneness simultaneously.

A whole cooked chicken lies flat on a metal wire rack over a baking tray inside an oven. The chicken skin is golden brown with darker crispy spots, showing seasoning and a slightly rough texture. The wings are spread out wide to the sides, and the legs are stretched downwards. The wire rack has visible grid lines, and the baking tray beneath has some oil marks and browned bits. The oven control knobs and part of the oven door with a glass window can be seen in the background. photo taken with an iphone --ar 2:3 --v 7 - Crispy Spatchcock Turkey, spatchcock turkey with homemade gravy, roasted turkey recipe, moist and crispy turkey, easy turkey cooking method

Ingredients You’ll Need

All the ingredients in this Crispy Spatchcock Turkey with Homemade Gravy Recipe are simple, yet they harmonize beautifully to bring out the rich flavor of the turkey and the depth of the gravy. When shopping, try to pick fresh, firm veggies and preferably organic herbs for that extra punch.

Flat lay of a whole butterflied raw turkey with pale pink skin and visible wings and legs, three large roughly chopped white and purple onions in a simple white ceramic bowl, three peeled and roughly chopped bright orange carrots arranged neatly on a white plate, four crisp light green celery stalks roughly chopped in a white bowl, a small cluster of fresh green thyme sprigs arranged in a white dish, two glossy deep green bay leaves on a white plate, a small white bowl holding a pat of pale yellow butter, a small white bowl filled with fine white flour, a small white bowl containing clear vegetable oil, kosher salt and black peppercorns scattered naturally on the white surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Crispy Spatchcock Turkey, spatchcock turkey with homemade gravy, roasted turkey recipe, moist and crispy turkey, easy turkey cooking method

Onions: Three large ones—these add a foundational sweetness and aromatic depth to both the roasting bed and the gravy.
Carrots: Peeled and chopped, carrots bring subtle earthiness and color to your roasting pan and stock.
Celery: Roughly chopped to balance the sweetness with its natural slight bitterness and crunch.
Thyme sprigs: Fresh thyme is essential for that herbal brightness that elevates the whole dish.
Whole turkey (12-14 pounds): You’ll be butterflying (spatchcocking) it—this is the game-changer technique for crisp skin and speedier roasting.
Vegetable oil: For that initial rub to help the skin crisp up beautifully without burning.
Kosher salt and freshly ground black pepper: Simple seasoning that brings out the turkey’s natural flavors; be generous.
Low-sodium chicken or turkey broth: I always prefer homemade if I have it, but good store-bought also works wonders for gravy base depth.
Bay leaves: A few whole bay leaves deepen the aroma without overpowering the flavor.
Butter: Adds richness and smoothness to the gravy’s roux.
Flour: For thickening the gravy to just the right silky consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this recipe is, so feel free to make it your own. Over the years, I’ve tweaked seasoning and add-ins based on what’s in my pantry or the season’s best produce—and my family still goes crazy for every version!

Herb Variations: I sometimes swap thyme with rosemary or sage for a more woodsy aroma, which lends a cozy, autumn vibe perfect for holiday meals.
Spicy Kick: Adding a pinch of cayenne or smoked paprika to the rub gives the turkey a subtle heat that pairs wonderfully with the rich gravy.
Gluten-Free Gravy: You can easily swap the flour for a gluten-free flour blend or cornstarch slurry, and it thickens just as nicely.
Vegetable Changes: Try roasting parsnips or fennel with the onions and carrots for a sweeter, more complex base for your drippings and gravy.

How to Make Crispy Spatchcock Turkey with Homemade Gravy Recipe

Step 1: Prep Your Turkey and Roasting Bed

Start by preheating your oven to a high 450°F. While it’s heating, scatter two-thirds of your chopped onions, carrots, celery, and most of the thyme sprigs on a foil-lined rimmed baking sheet—this will act as your roasting bed and flavor base. Set a wire rack over the veggies so the turkey doesn’t sit in its own juices. Meanwhile, pat your butterflied turkey dry with paper towels—this is key for that crispy skin. Rub the turkey all over with oil and season generously with salt and freshly ground pepper. Tuck those wing tips back so they don’t burn. Then, arrange the turkey flat on the rack, pressing down slightly on the breastbone to flatten it out evenly.

Step 2: Roast the Turkey to Crispy Perfection

Pop the turkey into the middle of the oven and roast for about 80 minutes, turning it occasionally so it browns evenly. The magic numbers you’ll want on your instant-read thermometer: 150°F in the thickest part of the breast and 165°F in the thighs. This combination ensures juiciness without overcooking. Keeping an eye on the temperature is my top tip—nothing beats perfectly cooked turkey!

Step 3: Make the Rich Homemade Gravy

While the turkey roasts, it’s gravy-making time. Chop the reserved neck, backbone, and giblets, and sauté them in the remaining oil over high heat until they’re golden and fragrant. Then add the remaining veggies and cook till they soften and brown here and there—this browning adds incredible flavor. Pour in your broth, toss in the leftover thyme and bay leaves, and simmer for 45 minutes. Strain the liquid carefully, skim off the fat, then melt butter in a saucepan to create a roux by stirring in flour until golden. Gradually whisk in your broth and simmer until it thickens and reduces to about a quart, seasoning with salt and pepper to taste. Once the turkey is out of the oven, add its pan juices back into the gravy for that extra punch of turkey goodness.

Step 4: Rest, Carve, and Serve

After roasting, let the turkey rest for about 20 minutes on a clean baking sheet. This helps the juices redistribute, keeping the meat tender and juicy. Then carve with confidence and serve alongside your homemade gravy. I discovered this resting step makes all the difference—no more dry edges!

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Pro Tips for Making Crispy Spatchcock Turkey with Homemade Gravy Recipe

Dry That Skin Thoroughly: Before oiling the turkey, pat it completely dry with paper towels. Moisture is the enemy of crispiness.
Don’t Skip the Rest: Resting the turkey after roasting locks in those flavorful juices—skip it, and you might end up with dry meat.
Use a Thermometer: I learned this the hard way—checking the internal temperature is the only way to guarantee perfect doneness without guesswork.
Save Those Neck and Giblets: Roasting these parts with the veggies makes your gravy super flavorful and rich—don’t toss them!

How to Serve Crispy Spatchcock Turkey with Homemade Gravy Recipe

A white oval plate sits on a white marbled surface, holding a neatly arranged serving of cooked turkey. The dish has two layers: the bottom layer consists of thick slices of white turkey meat with a light brown crispy skin, fanned out across the plate. On top are two whole turkey legs, with golden brown, crispy skin and slightly darker browned tips, placed close together near the center. A silver fork lies on the plate's edge, partially under the turkey slices. The photo taken with an iphone --ar 2:3 --v 7 - Crispy Spatchcock Turkey, spatchcock turkey with homemade gravy, roasted turkey recipe, moist and crispy turkey, easy turkey cooking method

Garnishes

I love to sprinkle fresh thyme leaves and some chopped parsley over the carved turkey for a pop of color and fresh herbal aroma. A few lemon wedges on the side also brighten the plate and let guests add a little citrus zing if they want. Simple but elegant!

Side Dishes

To complete the feast, I usually serve creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, and some buttery dinner rolls. The rich gravy ties all these sides together beautifully, making each bite a perfect balance of hearty and fresh.

Creative Ways to Present

For special occasions, I like to carve the turkey into thick slices and arrange them on a platter lined with fresh herbs and citrus slices—it makes the whole spread look festive and inviting. Serving gravy in a beautiful gravy boat alongside makes it feel extra special, too.

Make Ahead and Storage

Storing Leftovers

Once your turkey has cooled, I wrap the leftovers tightly in foil or airtight containers and refrigerate. The meat stays juicy for up to 3-4 days—perfect for sandwiches or quick reheat dinners!

Freezing

If I’ve got more leftover turkey than we can eat in a few days, I slice and freeze it in portion-sized bags. Just make sure to press out as much air as possible before sealing. Frozen turkey keeps well for up to 3 months.

Reheating

My go-to method for reheating leftover turkey is to warm it gently in a covered pan with a splash of broth or gravy over low heat, so it doesn’t dry out. You can also reheat in the oven at 300°F wrapped in foil—slow and steady wins the day!

FAQs

What does “spatchcocking” mean, and why should I try it?

Spatchcocking is a technique where you remove the backbone of the turkey and flatten it out like a butterfly. This allows for faster and more even cooking, and it gives you that unbeatable crispy skin all over. It’s a game-changer if you want juicy meat without waiting hours!
Can I use a brined turkey for this recipe?

Absolutely! If your turkey is already brined or salted, skip the additional salting step in the recipe to avoid over-seasoning. Just proceed with oiling and seasoning lightly if needed.
How do I know when the turkey is perfectly cooked?

The best way is to use an instant-read thermometer—150°F in the breast and 165°F in the thickest part of the thighs signals safe, juicy, and perfectly cooked turkey without dryness.
Can I make the gravy ahead of time?

Yes! You can prepare the gravy while the turkey roasts and keep it warm on the stove. It also reheats beautifully if you prefer to make it a day ahead—just whisk and heat gently before serving.

Final Thoughts

Honestly, this Crispy Spatchcock Turkey with Homemade Gravy Recipe has become my go-to for holidays and special dinners because it combines show-stopping presentation with foolproof cooking. Once you try spatchcocking your turkey, you’ll appreciate that crispy skin, juicy meat, and silky homemade gravy every time. Give it a shot—you’ll impress yourself and everyone around your table!