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Best Maple Dijon Spatchcock Turkey: Easy Crowd Recipe

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This best maple dijon spatchcock turkey is a crowd-pleasing holiday bird with a sweet and tangy glaze that caramelizes into a sticky, golden crust. Spatchcocking cuts cooking time in half, ensuring juicy white meat and tender dark meat every time.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen, giblets removed
  • 1/2 cup pure maple syrup
  • 1/4 cup dijon mustard
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Optional: Fresh herbs for garnish (rosemary sprigs, thyme sprigs, fresh parsley)

Instructions

  1. Preheat your oven to 425°F (220°C). Move the rack to the middle position.
  2. Spatchcock the turkey: Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone. Flip the turkey over and press down firmly on the breastbone until you hear a crack. The turkey should now lie flat.
  3. Pat the turkey completely dry with paper towels. Let it sit uncovered on the baking sheet for 10-15 minutes to air-dry slightly.
  4. Rub the olive oil all over the skin, both top and bottom. Sprinkle kosher salt, black pepper, dried thyme, and dried rosemary evenly over both sides. Massage the seasoning into the skin.
  5. Place the turkey on a wire rack set inside a large rimmed baking sheet. Tuck the legs and wings under.
  6. Roast for 45 minutes. Do not open the oven during this time.
  7. While the turkey roasts, prepare the glaze: In a small bowl, whisk together maple syrup, dijon mustard, melted butter, and minced garlic. Set aside.
  8. After 45 minutes, reduce oven temperature to 375°F (190°C). Brush a generous layer of the glaze all over the turkey skin. Reserve about half the glaze for later.
  9. Continue roasting for 30-45 more minutes, brushing with the remaining glaze every 15 minutes. If the skin starts getting too dark, tent the turkey loosely with foil.
  10. Check for doneness: The turkey is done when the thickest part of the breast reaches 160°F (71°C) and the thigh reaches 175°F (80°C).
  11. Rest the turkey for 15-20 minutes before carving. Tent loosely with foil to keep warm.
  12. Carve and serve. Arrange on a platter and garnish with fresh herbs if desired.

Notes

Don’t skip patting the turkey dry for crispy skin. Use a meat thermometer for accuracy. Let the glaze build up by brushing every 15 minutes. If the glaze darkens too quickly, tent with foil. Resting time is non-negotiable for juicy meat. Make extra glaze for serving.

Nutrition

Keywords: maple dijon turkey, spatchcock turkey, Thanksgiving turkey, easy turkey recipe, crowd-pleasing turkey

Find it online: https://fizzlefork.com/best-maple-dijon-spatchcock-turkey-easy-crowd-recipe/