Recipes Ingredients Meat & Poultry Turkey Recipes Roast Spatchcocked Turkey 3.7 (288) 18 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 10, 2022 Rate PRINT Share Prep Time: 25 mins Total Time: 2 hrs 20 mins Yield: 6 to 8 Serves Want to cook your turkey faster? Try spatchcocking. When the turkey's backbone is removed and the halves are flattened, the meat cooks in just one hour. Since this method doesn't allow for stuffing the bird, simply make a batch of turkey stock to flavor and moisten the stuffing as it bakes beside the meat. Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon coarse salt 1 teaspoon freshly ground pepper 1 whole fresh turkey (about 12 pounds) Directions Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl. Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock turkey (see our how-to). Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes. Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 10 minutes. Let stand for 20 minutes before carving (see our how-to). Originally appeared: Martha Stewart Living, November 2009 Rate It PRINT