This Cowboy Butter Turkey is a spatchcock turkey infused with cowboy butter (the best herb butter blend ever made!) under the skin, outside the turkey, and injected into the meat. Then, it is roasted with vegetables and served with homemade gravy. The result is a turkey with golden, crispy skin and perfectly tender meat, plus delicious roasted vegetables and potatoes! And, by spreading out the turkey, the roasting time is faster, which means the juicy turkey is on the table in less time! This is perfect for any festive occasion, and a delicious option for your Thanksgiving menu! (Do you know what day Thanksgiving is this year?)
What Is A Spatchcock Turkey?
A spatchcock turkey has had its backbone removed so it can be flattened (or ‘butterflied’) before cooking. This method spreads the bird out on the pan, creating a large, even surface that cooks faster and more evenly. It makes the meat juicy, and the skin gets extra crispy. Plus, it helps prevent the breast meat from drying out before the legs are done—perfect for a juicy, golden-brown turkey on Thanksgiving or any holiday!
Ingredients & Substitutions
- Turkey: This recipe is based on a 12-15 pound turkey. A larger turkey can also be used, but be sure to choose a pan large enough to hold it comfortably. Keep in mind that cooking times will vary with a larger bird, so always check the internal temperature; it should reach 165°F.
- Cowboy Butter: Cowboy butter is a flavorful compound butter that brings so much flavor to so many foods! In fact, I even have a growing list of cowboy butter recipes you may want to check out! In this recipe, the compound butter is rubbed under the skin and outside the turkey. Then, melted cowboy butter is injected into the turkey for the most flavor in each tender bite. You can get the butter made up to a week in advance!
- Fresh Herbs: Thyme and parsley add a nice smell and flavor that go well with the butter, giving the turkey a fresh, herby flavor. If you are using dried herbs, for 3 sprigs of fresh thyme, use about 1 teaspoon of dried thyme. For 2 sprigs of fresh parsley, use about 2 teaspoons of dried parsley as a substitute.
- Lemons: Lemon wedges add brightness, balancing the richness of the butter.
- Onions: I love how the sweetness of red onions deepens as they roast. You could also use yellow onions as a substitute, but it might give you a different flavor.
- Potatoes: The Yukon Gold potatoes are a hearty side that goes well with the meat. If you don’t have Yukon Gold potatoes, Russet or red potatoes would also work.
- Turkey Broth: It makes sense to use turkey broth for turkey! But, chicken broth or vegetable broth would also work well.
How To Carve A Spatchcock Turkey
You may want to wear rubber gloves while carving since the turkey will still be warm and there may be some tugging and pulling. Keep the turkey pieces you’ve already cut tented under aluminum foil to help retain heat as you carve the rest of the turkey.
- Remove the Legs: Slice through the joint where the thigh meets the body. You should feel where the joint is.
- Separate the Drumsticks: Cut through the joint between the thigh and drumstick to remove the drumstick.
- Repeat with the Other Leg: Do the same for the second leg.
- Remove the Wings: You can keep the wings whole or separate them into drummettes and flats.
- Carve the Breasts: Locate the breastbone and slice alongside it, cutting as far down as you can to remove the breast from the bone.
- Slice the Breast: Once removed, slice the breast meat against the grain for tender pieces.
- Repeat with the Other Breast: Repeat the process for the second breast.
This method allows for easy, clean cuts and helps you serve the turkey with minimal fuss.
How To Smoke A Cowboy Butter Turkey
If you prefer, you can smoke this cowboy butter turkey! I love using the smoker if I am cooking a big meal because it frees up the oven space for other side dishes or desserts! Here is how to smoke this cowboy butter turkey:
- Preheat the smoker to 225°F to 250°F, using wood like apple, cherry, or hickory for flavor.
- Follow the Cowboy Butter Turkey recipe, spatchcocking and seasoning the turkey. Let it sit at room temperature for 30 minutes.
- Set up the smoker with wood chips and a drip pan with turkey broth under the grates.
- Place the turkey breast side up on the smoker, making sure there’s space for the smoke to circulate.
- Smoke for 3-4 hours, checking the temperature—165°F in the breast and 175°F in the thighs.
- Let the turkey rest for 15-20 minutes under foil before carving and serving with vegetables and gravy.
Can I Make Cowboy Butter Turkey Without Spatchcocking the Turkey?
Yes, you can make the Cowboy Butter Turkey without spatchcocking it. Simply roast the whole turkey as usual, following the recipe for seasoning and buttering the turkey. The cooking time will be longer, so be sure to check the internal temperature (165°F in the breast and 175°F in the thighs) to ensure it’s fully cooked. You may also want to tent the turkey with aluminum foil if it starts to brown too quickly.
How To Make Turkey Stock Using Giblets, Backbone, and Neck
Don’t throw away the reserved turkey parts! The backbone, neck, and giblets (minus the liver) can be used to make a delicious homemade turkey stock. The liver tends to become bitter during cooking, so set it aside. You can follow my Chicken Stock recipe—just swap out the whole chicken for the turkey’s giblets, backbone, and neck. The rest of the steps remain the same, and you’ll have a flavorful stock perfect for soups, gravies, or sauces!
How To Store Leftover Turkey
I think one of the best parts of the holidays is the leftovers! To store leftover turkey, first, let it cool to room temperature. (But, do not let it sit out more than 2 hours.) Then, store it in the refrigerator for up to 3-4 days. Or, freeze the turkey for up to 3 months. This flavorful turkey is perfect for all your leftover turkey recipes!
Cowboy Butter Turkey
Ingredients
- 1 large (12-15 pounds) turkey, thawed*
- 4 recipes cowboy butter, room temperature
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 medium lemons, cut into wedges
- 2 large red onions, cut into wedges
- 6 cloves garlic
- 2 large Yukon gold potatoes, peeled and cut into 2-inch pieces
- 2 ribs celery cut into 1-inch pieces
- ½ cup (120 g) turkey broth
- 2 tablespoons all-purpose flour
- kosher salt and black pepper, to taste
Instructions
- Move the oven rack to the lowest position. Then, preheat oven to 450°F. Prepare a large baking pan with a wire rack.
- Remove the giblets and neck from the thawed turkey. Then, pat dry, inside and out, with paper towels.
- On a work surface, place the turkey breast side down with the backbone facing up. Using poultry shears, cut along each side of the backbone to completely remove it. (Reserve the backbone if you’d like to use it for broth or gravy.)
- Flip the turkey so it is breast side up. Turn the legs inward toward the breast. Using your hands, press down on the breastbone to flatten the turkey. You may need to press firmly a few times to flatten it completely.
- In the prepared baking pan, arrange the thyme, parsley, lemons, onions, garlic, potatoes, and celery in an even layer. Pour the turkey broth over the vegetables.
- Place the wire rack on top of the vegetables, then position the turkey on the rack.
- Tuck the wing tips behind the breast. Trim any excess skin or fat around the neck area. Pat the turkey dry with paper towels; this will help the butter adhere to the skin.
- Gently loosen and lift the skin from the turkey breast without detaching it entirely. Rub ½ cup of the cowboy butter under the skin.
- Rub an additional ½ cup of cowboy butter on the outside of the turkey. Melt the remaining cowboy butter and use an injector to inject the remaining cowboy butter evenly throughout the turkey. For best flavor distribution, aim to inject each large section of meat in at least 2–3 spots.
- Roast the turkey for 60-90 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F.
- Remove the turkey from the oven, tent it loosely with foil, and let it rest for 15 minutes before carving.
- Using a slotted spoon, remove the vegetables from the pan and reserve them as a side for serving.
- Pour the pan drippings through a fine mesh strainer into a medium saucepan, discarding any solids.
- Skim off any excess fat from the surface of the drippings. You should have about 1 ½ to 2 cups of liquid for gravy. If needed, add a little turkey broth to reach this amount.
- In a small bowl, whisk together the flour with a few tablespoons of the reserved pan drippings to form a smooth paste.
- Whisk the paste into the saucepan with the drippings over medium heat. Bring to a simmer, stirring constantly, until the gravy thickens, about 5-7 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Carve the turkey. Serve with the roasted vegetables and gravy.
Notes
*Thawing A Turkey
-
Thaw the turkey in the refrigerator, placing it in a roasting pan or large tray to catch any liquid. Allow approximately 5 hours of thaw time per pound. For a 14-pound turkey, plan on about 3 days.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The cowboy butter turkey is so juicy and packed with flavor! The butter under the skin makes the meat so tender, and the gravy made with the drippings is amazing.
Elizabeth
I don't think anything made with cowboy butter can be bad! I love it on the turkey–so juicy and flavorful! I guess I better volunteer to make the turkey for Thanksgiving this year…
Annabelle
This turkey is great! ! The butter kept the turkey moist, and the vegetables cooked with it made a great side.
Bella
This turkey is one of the best I have tried! The cowboy butter gives it a rich, buttery flavor, and it was so crispy on the outside. The roasted potatoes and onions were delicious, too!
Selena
This cowboy butter turkey is a game changer! The meat was super moist, and the cowboy butter really added a lot of flavor. The veggies roasted alongside it were tasty, and the gravy was the best part!
