Spatchcock N' Roll

Spatchcocked chicken or turkey

Yield: whole chicken or turkey



1 whole chicken or turkey, back bone removed (save for stock)

Whole shallots, leave skins on (optional)

Lady apples or very small pears (optional)


Garlic, minced

Fresh rosemary , minced

Juice of 1/2 lemon

Sea salt


  1. Preheat oven to 425 for chicken or 450 for turkey.
  2. If desired, place sliced pears or whole shallots in the bottom of a roasting or sheet pan.
  3. Open turkey up and place on cutting board breast side up.
  4. With your palm, push down on the breast to break the bone and flatten the bird.
  5. Cover entire skin of bird with butter and season with garlic, rosemary, salt, and lemon or seasonings of choice.
  6. Place bird on top of pears and shallots.
  7. If desired, surround bird with whole lady apples.
  8. Roast in oven for 30 minutes (chicken) or 80 minutes (turkey)
  9. Remove from oven and let rest for 30 minutes (so juices can settle)
  10. Carve and serve

How to Spatchcock a Turkey or a Chicken:

How to carve a Turkey or Chicken:

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