There is nothing quite like the satisfying crunch and golden perfection of a Crispy Spatchcock Turkey with Homemade Gravy Recipe, especially when shared with friends or family around the table. By spatchcocking the turkey, you unlock a faster, more even roasting process that delivers crisp skin and juicy meat every time. Paired with a rich, velvety homemade gravy made from the turkey’s own flavorful drippings and aromatic vegetables, this recipe brings together simplicity and elegance that will make your holiday or special occasion truly memorable.

Crispy Spatchcock Turkey with Homemade Gravy Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are thoughtfully chosen to balance rich flavors, provide a hearty base for the gravy, and ensure that your turkey roasts to crispy, juicy perfection. Each item is essential for building depth, moisture, and that irresistible golden-brown color.

3 large onions, roughly chopped: Provide sweetness and body to the gravy and roasting bed.
3 large carrots, peeled and roughly chopped: Add earthiness and natural sugars for caramelization.
4 stalks celery, roughly chopped: Bring savory notes and balance to the aromatics.
12 thyme sprigs: Fresh herb aroma gives the turkey and gravy a classic, aromatic punch.
2 bay leaves: Infuse subtle depth during simmering that makes the gravy unforgettable.
1 whole turkey (12 to 14 pounds), butterflied (spatchcocked), backbone, neck, and giblets reserved: The centerpiece, halved for quicker roasting and max crispiness.
2 tablespoons vegetable oil, divided: Helps crisp the skin and brown the gravy base ingredients.
Kosher salt and freshly ground black pepper: Fundamental seasoning to enhance all flavors.
1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth: Forms the liquid foundation for the gravy.
3 tablespoons butter: Adds richness and smoothness to the gravy.
4 tablespoons flour: Thickens the gravy to luscious perfection.

How to Make Crispy Spatchcock Turkey with Homemade Gravy Recipe

Step 1: Prepare the Roasting Setup

Start by adjusting your oven rack to the middle and preheating it to a high 450°F (230°C). This aggressive heat is key to achieving that coveted crispy skin. Line a rimmed baking sheet or broiler pan with foil for easy cleanup. Scatter two-thirds of your chopped onions, carrots, celery, and thyme sprigs across the pan’s bottom; this vegetable bed acts like a natural roasting rack and infuses wonderful flavors. Place a slotted broiler or wire rack on top to hold the turkey just right without it steaming.

Step 2: Season and Position the Turkey

Pat your spatchcocked turkey dry with paper towels to ensure crisping. Rub the entire bird with a tablespoon of vegetable oil which helps with browning, then season generously with kosher salt and freshly ground black pepper on all sides—don’t be shy here, seasoning is your friend. Tuck the wing tips behind the back for even roasting and a tidy appearance. Position your turkey breast-side up on the rack, pressing down to flatten the breast slightly so it cooks evenly.

Step 3: Roast the Turkey

Place the turkey in the hot oven and roast it, turning occasionally for even color, until the thickest part of the breast reaches 150°F (66°C) and the thighs hit 165°F (74°C). This generally takes about 80 minutes but always rely on your thermometer. The high heat and spatchcock technique mean you get beautifully crisp skin without drying out the meat.

Step 4: Brown Turkey Parts and Vegetables

While your turkey roasts, chop the reserved neck, backbone, and giblets. Heat the remaining tablespoon of vegetable oil in a 3-quart saucepan over high heat until shimmering, then add these turkey bits. Brown them well for about 5 minutes to develop deep flavor. Next, stir in the leftover onions, carrots, and celery, cooking until they soften and show golden spots. This mixture is the flavorful base that will warm your heart once turned into gravy.

Step 5: Simmer to Make Stock

Add the chicken or turkey broth, the remaining thyme sprigs, and bay leaves to the saucepan. Bring everything to a boil, then lower to a gentle simmer uncovered for 45 minutes. This slow extraction melds the turkey essence with the vegetables and herbs. After simmering, strain the mixture through a fine mesh sieve, discarding solids, and skim off any unwanted fat from the surface to keep your gravy silky.

Step 6: Create the Gravy Roux

In a clean 2-quart saucepan, melt butter over medium-high heat. Stir in flour and cook the mixture, constantly moving the spoon until it browns to a warm golden. This toasted roux adds a nutty richness and thickening power. Gradually whisk in the strained broth in a slow, steady stream to avoid lumps. Bring the mixture to a boil, then reduce heat to simmer. Cook until the gravy thickens and reduces by about a third, approximately 20 minutes, then season with salt and pepper.

Step 7: Rest Turkey and Enhance Gravy

After roasting, remove the turkey and place the rack on a fresh baking sheet. Let it rest for 20 minutes at room temperature; this allows the juices to redistribute for moist, tender meat. Meanwhile, strain any juices collected under the turkey and carefully skim off excess fat. Whisk these precious pan juices into your prepared gravy to elevate its flavor and intensity.

Step 8: Carve and Serve

Carve your rested turkey with confidence, revealing moist white and dark meat beneath that crisp skin. Serve generously with your luscious homemade gravy alongside to soak up every bite. This presentation is sure to elicit smiles and requests for seconds.

How to Serve Crispy Spatchcock Turkey with Homemade Gravy Recipe

Garnishes

A sprinkle of fresh chopped parsley or thyme leaves on top of both turkey and gravy adds a pop of color and a fresh herbal note that brightens the plate beautifully. Consider adding thin slices of lemon beside the turkey for guests who enjoy a zesty contrast to the rich flavors.

Side Dishes

This turkey pairs brilliantly with classic sides such as creamy mashed potatoes, roasted Brussels sprouts, and buttery dinner rolls. The gravy ties everything together, making each bite a celebration of textures and flavors. For a twist, try a vibrant cranberry sauce or a roasted root vegetable medley to add sweetness and depth.

Creative Ways to Present

Arrange the carved turkey pieces on a long wooden board or a large oval platter, layering them over fresh rosemary sprigs and roasted vegetables for a rustic yet elegant look. Drizzle some homemade gravy over the meat tableside for a theatrical and delectable experience that will impress your dinner guests.

Make Ahead and Storage

Storing Leftovers

Once your turkey has cooled, slice remaining meat and store it in airtight containers. Keep the gravy separately in a sealed jar or container. Refrigerated leftovers will maintain great texture and flavor for up to four days, perfect for quick lunches or second-day feasts.

Freezing

Both leftover turkey meat and homemade gravy freeze wonderfully. Portion them into freezer-safe bags or containers, removing excess air. The turkey will keep well for up to three months, while gravy will maintain its quality for about two months, making meal prep a breeze for future gatherings.

Reheating

Reheat turkey gently in a low oven covered with foil to preserve moisture, or in a microwave with a splash of broth to revive juiciness. Warm gravy in a saucepan over medium heat, stirring occasionally until smooth and hot. Avoid boiling gravy after reheating to prevent separation.

FAQs

Why spatchcock a turkey instead of roasting it whole?

Spatchcocking the turkey allows it to roast more evenly and quickly by flattening it, which exposes more skin to direct heat and prevents the breast from drying out. The result is crispier skin and juicier meat all around.

Can I use store-bought broth for the homemade gravy?

Absolutely! While homemade broth adds extra depth, low-sodium store-bought broth is a convenient option that still yields delicious gravy when combined with the turkey drippings and sautéed aromatics.

How do I know when the turkey is perfectly cooked?

Use a meat thermometer to check internal temperatures: 150°F for the breast and 165°F for the thighs, as recommended. This ensures the turkey is safe to eat while staying juicy and tender.

Can I prepare the gravy ahead of time?

Yes, you can make the gravy up to a day in advance. Just cool it completely, refrigerate, and reheat gently before serving. Add fresh turkey drippings after reheating to maximize flavor.

What should I do if my turkey skin is not crispy enough?

If the skin isn’t as crispy as you like, you can place the turkey under the broiler for a few minutes at the end of cooking—but watch carefully to prevent burning. Also, make sure the bird is patted very dry before oiling and seasoning.

Final Thoughts

Trust me, once you try this Crispy Spatchcock Turkey with Homemade Gravy Recipe, it will become your new go-to for holiday dinners or any time you want to impress guests with minimal fuss and maximum flavor. The perfect combination of crisp skin, juicy meat, and velvety gravy makes for a meal that feels both comforting and special. So roll up your sleeves and enjoy the delicious journey—your taste buds will thank you!

Crispy Spatchcock Turkey with Homemade Gravy Recipe

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3.8 from 65 reviews

Author: admin
Total Time: 1 hour 55 minutes
Yield: Serves 10 to 12 1x

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Description

This Crispy Spatchcock Turkey with Homemade Gravy recipe delivers a beautifully roasted turkey with a perfectly crisp skin and juicy meat. The spatchcock method ensures even cooking and shorter roasting time. Accompanied by a rich, flavorful homemade gravy made from the turkey’s reserved neck, backbone, giblets, and fresh vegetables, this dish is an elegant centerpiece perfect for holiday feasts or special gatherings serving 10 to 12 people.

Ingredients

Scale

Vegetables and Herbs

3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart)
12 thyme sprigs
2 bay leaves

Turkey and Seasoning

1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper, to taste

Broth and Gravy

1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
3 tablespoons butter
4 tablespoons flour

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Instructions

Prepare Oven and Vegetable Bed: Adjust oven rack to the middle position and preheat to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs across the bottom. Place a slotted broiler or wire rack over the vegetables.
Prep and Season Turkey: Pat the spatchcocked turkey dry thoroughly with paper towels. Rub all surfaces evenly with 1 tablespoon of vegetable oil. Season generously with kosher salt and freshly ground black pepper. Tuck wing tips behind the back and place turkey breast-side up on the rack, pressing down on the breastbone to slightly flatten it for even cooking.
Roast Turkey: Transfer the turkey on the rack to the preheated oven. Roast, rotating the pan occasionally for even cooking, until the internal temperature reaches 150°F (66°C) in the deepest part of the breast and at least 165°F (74°C) in the thighs, approximately 80 minutes.
Prepare Turkey Stock Base: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat remaining 1 tablespoon vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and cook until softened and lightly browned, about another 5 minutes.
Simmer Stock: Add the chicken or turkey broth, remaining thyme sprigs, and bay leaves to the saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes to extract flavors. Strain the mixture through a fine-mesh sieve into a measuring cup, discard solids, and skim any fat from the surface of the broth.
Make Gravy: In a 2-quart saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Gradually whisk in the strained broth in a thin, steady stream until fully combined. Bring to a boil, then reduce heat to a simmer. Cook until gravy thickens and reduces to about 1 quart, approximately 20 minutes. Season with salt and pepper to taste. Cover and keep warm.
Rest Turkey and Enrich Gravy: Remove turkey from oven; transfer rack to a clean baking sheet. Let turkey rest at room temperature for 20 minutes before carving to allow juices to redistribute. Pour any pan juices through a fine-mesh strainer into a liquid measuring cup; skim off excess fat. Whisk these savory pan juices into the prepared gravy for added depth of flavor.
Serve: Carve the rested turkey and serve slices alongside the homemade gravy for a delicious, visually impressive meal perfect for gatherings.