Cowboy Butter Spatchcock Turkey: Juicy, Crispy, and Full of Flavor

Cowboy Butter Spatchcock Turkey is a show-stopping centerpiece for any holiday feast. Spatchcocking the turkey — removing the backbone and flattening it — ensures faster, even cooking and perfectly crispy skin. Combined with a flavorful Cowboy Butter made from butter, garlic, herbs, and spices, this turkey is juicy, tender, and loaded with bold flavor. Perfect for Thanksgiving, Christmas, or any festive gathering, this method delivers restaurant-quality results at home.

Ingredients

• Turkey
  • 1 whole turkey (12–14 lbs), spatchcocked (backbone removed, flattened)
  • Salt and black pepper, to taste
• Cowboy Butter
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional, for heat)
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • 2 tsp fresh parsley, finely chopped
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/2 tsp salt

Instructions

1. Prepare the Turkey:
   Preheat oven to 425°F (220°C). Pat the spatchcocked turkey dry with paper towels. Season both sides generously with salt and black pepper.
2. Make Cowboy Butter:
   In a medium bowl, mix softened butter, garlic, smoked paprika, cayenne, rosemary, thyme, parsley, onion powder, black pepper, and salt until well combined.
3. Apply the Butter:
   Rub the Cowboy Butter generously under the skin and all over the surface of the turkey, ensuring even coverage.
4. Roast the Turkey:
   Place the turkey on a large rimmed baking sheet or roasting pan, breast side up. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).
5. Rest Before Carving:
   Remove the turkey from the oven and let it rest for 20–30 minutes. This allows juices to redistribute and keeps the meat juicy.
6. Carve and Serve:
   Slice the turkey and serve with pan juices, mashed potatoes, roasted vegetables, or your favorite sides.

Tips for the Perfect Spatchcock Turkey

• Dry the Skin: Patting the turkey dry ensures the skin crisps beautifully.
• Even Cooking: Flattening the bird helps the breast and thighs cook evenly.
• Flavor Boost: For deeper flavor, make the Cowboy Butter a day ahead and refrigerate.

Variations

• Spicy Cowboy Butter: Add more cayenne or smoked chili powder for a bolder kick.
• Citrus Twist: Mix in the zest of one lemon or orange to the butter for a bright, aromatic flavor.
• Herb Mix: Substitute or add sage, tarragon, or oregano for different herb profiles.

Fun Facts & Cultural Context

• Spatchcocking comes from the term “cocking” a bird, traditionally used for grilling or roasting whole poultry quickly.
• Cowboy Butter is a classic Southern-style compound butter that elevates meats with bold, herby, and garlicky flavors.
• Roasting a turkey flat allows even cooking and is often preferred by chefs for restaurant-quality presentation and juicier results.

Serving Suggestions

• Pair with roasted root vegetables, creamy mashed potatoes, and cranberry sauce.
• Use leftovers for sandwiches, tacos, or turkey salad.
• Serve with pan drippings or gravy made from the roasting tray for added richness.

Cowboy Butter Spatchcock Turkey: Juicy, Crispy, and Full of Flavor

A juicy, flavorful spatchcocked turkey roasted with Cowboy Butter for perfectly crispy skin.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 people

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients

  

Turkey

• 1 whole turkey 12–14 lbs, spatchcocked
• salt and black pepper to taste

Cowboy Butter

• 1 cup unsalted butter softened
• 4 cloves garlic minced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper optional
• 2 tsp fresh rosemary finely chopped
• 2 tsp fresh thyme finely chopped
• 2 tsp fresh parsley finely chopped
• 1 tsp onion powder
• 1 tsp black pepper
• 0.5 tsp salt

Equipment

• Rimmed baking sheet or roasting pan
• Mixing bowls
• Instant-read thermometer
• Spatula or basting brush

Method

 

1. Preheat oven to 425°F (220°C). Pat spatchcocked turkey dry and season with salt and black pepper.
2. Mix softened butter, garlic, smoked paprika, cayenne, rosemary, thyme, parsley, onion powder, black pepper, and salt in a bowl to make Cowboy Butter.
3. Rub Cowboy Butter under the skin and all over the turkey.
4. Place turkey on a rimmed baking sheet or roasting pan, breast side up, and roast 1 hr 15 min – 1 hr 30 min until internal temperature reaches 165°F (74°C).
5. Remove turkey and rest 20–30 minutes before carving.
6. Carve and serve with pan drippings or gravy.

Notes

For juicier turkey, make the Cowboy Butter a day ahead. Spatchcocking ensures even cooking and crispy skin.