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Maple-Orange Spatchcock Turkey

This Maple-Orange Spatchcock Turkey is roasted flat for faster, more even cooking and finished with a glossy maple-citrus glaze. The result is ultra-juicy meat, crispy golden skin, and big holiday flavor in less time—perfect for Thanksgiving, Christmas, or any special family dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 1 whole turkey (10–14 lb / 4.5–6.5 kg), spatchcocked backbone removed and bird flattened
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
Maple-Orange Glaze
  • 1/3 cup pure maple syrup
  • 2 oranges zested and juiced (about 1/3 cup / 80 ml juice)
  • 1 tbsp orange zest
  • 4 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme leaves chopped
  • 1 tsp smoked paprika
  • 1/2 tsp salt for the glaze
For Roasting
  • 1 cup chicken broth for the bottom of the pan
  • 1 orange sliced, for garnish (optional)
  • extra fresh herbs for garnish (optional)

Equipment

  • Roasting pan
  • Wire rack
  • Kitchen shears
  • Instant-read thermometer

Method
 

  1. Spatchcock the turkey if it is not already prepared: use kitchen shears to cut along both sides of the backbone and remove it. Flip the turkey breast-side up and press firmly on the breastbone to flatten.
  2. Pat the Maple-Orange Spatchcock Turkey very dry with paper towels. Place it skin-side up on a wire rack set over a large roasting pan.
  3. Rub the turkey all over with olive oil, then season with kosher salt and black pepper, making sure to get into all the creases and under the wings and legs.
  4. In a medium bowl, whisk together the maple syrup, orange juice, orange zest, melted butter, minced garlic, rosemary, thyme, smoked paprika and the additional salt until well combined.
  5. Gently loosen the skin over the breast and thighs with your fingers and brush some of the maple-orange glaze directly onto the meat underneath the skin. Brush more glaze all over the top of the turkey, reserving about half for later basting.
  6. Pour the chicken broth into the bottom of the roasting pan. This helps keep the drippings from burning and adds moisture while the Maple-Orange Spatchcock Turkey roasts.
  7. Preheat the oven to 425°F (220°C). Roast the turkey for 35–40 minutes, then brush generously with more of the reserved maple-orange glaze.
  8. Continue roasting for another 30–40 minutes, basting once more if desired, until the thickest part of the thigh registers 165°F (75°C) on an instant-read thermometer and the skin is deeply golden and caramelized.
  9. Remove the Maple-Orange Spatchcock Turkey from the oven and let it rest for 15–20 minutes before carving. Garnish with orange slices and fresh herbs, then slice and serve with the pan juices.

Notes

For extra flavor, you can dry-brine the turkey by seasoning it with salt and refrigerating it uncovered for up to 24 hours before adding the maple-orange glaze. If the skin browns too quickly during roasting, tent the turkey loosely with foil and continue cooking until done.