Are you tired of the annual stress of roasting a Thanksgiving turkey, constantly worrying about a dry breast and undercooked thighs? It’s time to discover the revolutionary secret to a faster-cooking, more evenly cooked, and unbelievably juicy turkey every single time: spatchcocking. This incredible Parmesan Roast Turkey recipe combines that brilliant method with an irresistible, savory, and cheesy herb crust for the best turkey you’ve ever made.
This isn’t just a recipe; it’s a complete game-changer for your holiday cooking. Forget cumbersome, multi-hour roasting times and complicated basting schedules. By simply removing the backbone and flattening the bird, you create a turkey that roasts in a fraction of the time and comes out perfectly cooked and succulent in every single bite. Coated in a garlic-herb-Parmesan butter, the result is a show-stopping centerpiece with the most amazing, crispy skin imaginable.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate No-Fail Holiday Turkey
What makes this Parmesan Roast Turkey the ultimate no-fail recipe is the genius of the spatchcocking technique. By flattening the bird, you ensure that the quick-cooking breast meat and the slower-cooking thigh meat are on the same even plane, allowing them to finish cooking at the same time. The savory Parmesan-herb compound butter, slathered both under and on top of the skin, acts as a self-baster, resulting in incredibly moist meat and a salty, nutty, and unbelievably crispy “frico”-like crust.
| Metric | Time / Level |
| Total Time | 3 hours |
| Active Prep Time | 30 minutes |
| Difficulty Level | Intermediate |
| Servings | 8-10 |
The Essential Ingredients for a Perfect Turkey
This recipe uses a handful of high-impact ingredients to create a stunning and delicious holiday centerpiece.
- The Turkey (Spatchcocked): The star of the show. You will need one 10- to 12-pound whole turkey. The key to this recipe is that it is spatchcocked, which means the backbone is removed and the bird is flattened. You can ask your butcher to do this for you, or follow our simple guide below to do it yourself!
- The Parmesan-Herb Butter: This is our all-in-one flavor-booster and self-baster. It’s a “compound butter” made from:
- Room Temperature Butter: The rich, flavorful base.
- Parmesan Cheese: For the best flavor and texture, use a good quality Parmigiano-Reggiano that you grate yourself. It adds an incredible salty, nutty, and savory umami flavor.
- Fresh Herbs, Garlic & Lemon Zest: A classic, aromatic blend of fresh rosemary and thyme, along with minced garlic and bright lemon zest, creates a sophisticated, savory flavor that is perfect for poultry.
- The Aromatics: We stuff the cavity of the turkey with a simple, classic blend of an onion, a head of garlic, fresh herb sprigs (like thyme, parsley, rosemary, and sage), and a few bay leaves. As the turkey roasts, these aromatics gently steam and perfume the meat from the inside out, adding a wonderful, subtle layer of flavor.
Pro Tutorial: How to Spatchcock a Turkey at Home
While you can ask your butcher to do this, it’s an easy and rewarding skill to learn. You will need a pair of sturdy kitchen or poultry shears.
- Prep: Place the turkey, breast-side down, on a large, stable cutting board.
- Cut: Starting at the tail end, use your sturdy kitchen shears to cut along one side of the backbone, all the way up to the neck.
- Repeat: Move your shears to the other side of the backbone and cut all the way along that side. The backbone should now be completely detached.
- Remove: Remove the backbone and save it for making a delicious, quick gravy or stock!
- Flip and Flatten: Flip the turkey over so it is now breast-side up. Place the heel of your hand on the center of the breast bone and press down firmly until you hear a crack. The turkey should now lie flat. That’s it!
Step-by-Step to the Juiciest Roasted Turkey
Follow these simple, detailed steps for a perfect, no-fail result every time.
Step 1: Prepare the Oven and the Turkey
First, adjust an oven rack to the center position and preheat your oven to 375°F (190°C). Fit a wire rack inside of a large, rimmed baking sheet.
Pat your spatchcocked turkey completely dry on all sides with paper towels. A very dry surface is the key to crispy skin.
Season the turkey generously all over (both the underside/flesh and the skin) with 1 tablespoon of kosher salt and several grinds of black pepper. Place the turkey, skin-side up, on the prepared wire rack.
Step 2: Make the Parmesan-Herb Compound Butter
In a medium bowl, combine the 1 stick of room temperature unsalted butter, the minced fresh rosemary, the minced fresh thyme, the minced garlic, the finely grated lemon zest, 1/2 cup of the grated Parmesan, 1 teaspoon of salt, and several grinds of pepper. Mix with a fork or a spatula until the mixture is smooth and well combined.
Step 3: Season the Turkey Under and Over the Skin
Carefully work your fingers between the skin and the meat on the breast and the top of the turkey legs to loosen the skin, being careful not to tear it.
Take the Parmesan-herb butter and rub it evenly all over the meat, under the loosened skin.
Pro Tip: Getting that flavorful butter directly onto the meat is the secret to a self-basted, incredibly juicy and flavorful bird.
Rub the 2 tablespoons of olive oil all over the top of the skin. This will help the Parmesan to stick and the skin to get extra crispy.
Finally, sprinkle the remaining 1 cup of grated Parmesan cheese evenly all over the oiled skin.
Step 4: Roast to Golden, Crispy Perfection
Roast the turkey in the preheated oven for 1 1/2 to 2 hours.
The turkey is perfectly and safely cooked when the Parmesan crust is a deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (making sure not to touch the bone) registers 165°F (74°C).
Step 5: The All-Important Rest
Carefully transfer the roasted turkey from the pan to a large cutting board. Let the turkey rest, uncovered, for at least 30 minutes before you even think about carving it.
This is the single most important step for a juicy turkey! This allows the juices to relax and redistribute throughout the entire bird, ensuring every slice is moist and succulent.
While the turkey is resting, you can use the incredibly flavorful pan drippings to make a delicious gravy.
The Best Crispy & Juicy Spatchcock Turkey (with Parmesan!)
A flavorful recipe for a spatchcocked (or butterflied) roast turkey, which allows for faster and more even cooking. The turkey is prepared with a savory compound butter made from Parmesan cheese, fresh rosemary, thyme, garlic, and lemon zest, which is rubbed under the skin to keep the meat moist. The outside of the turkey is then coated with olive oil and more Parmesan cheese and roasted on a wire rack until the skin is golden brown and the meat is cooked through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 35 minutes (includes resting time)
- Yield: 8–12 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 2 cloves garlic, minced
- Finely grated zest of 1 lemon
- 1 1/2 cups grated Parmesan (about 6 ounces)
- Kosher salt and freshly ground black pepper
- One 10– to 12-pound turkey, spatchcocked by your butcher
- 2 tablespoons extra-virgin olive oil
Instructions
- Position an oven rack in the center of the oven and preheat to 375°F. Fit a wire rack inside of a rimmed baking sheet.
- In a medium bowl, combine the room-temperature butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon of salt, and several grinds of pepper until smooth.
- Pat the spatchcocked turkey dry with paper towels. Season all over (both underside and skin-side) with 1 tablespoon of salt and several grinds of pepper.
- Place the turkey skin-side up on the prepared wire rack.
- Carefully work your fingers between the skin and the meat on the breast and thighs to loosen it. Rub the prepared Parmesan-butter mixture evenly under the skin.
- Rub the olive oil all over the skin, then sprinkle with the remaining 1 cup of Parmesan cheese.
- Roast for 1 1/2 to 2 hours, until the Parmesan is golden brown and an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reaches 165°F.
- Let the turkey rest for 30 minutes on a cutting board before carving.
Notes
- Having your butcher spatchcock (butterfly) the turkey is a major time-saving step and ensures the turkey cooks more evenly and quickly than a traditional whole bird.
- Rubbing the compound butter *under* the skin, directly on the meat, is a key technique for a juicy, flavorful result.
- Resting the turkey for 30 minutes before carving is crucial to allow the juices to redistribute, ensuring moist meat.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat)
- Calories: 550-650
- Sugar: <1 g
- Sodium: 900-1200 mg
- Fat: 40-50 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 2-4 g
- Fiber: <1 g
- Protein: 45-55 g
- Cholesterol: 200-250 mg
Storage and Make-Ahead Tips
A large roasted turkey is perfect for delicious leftovers.
- Make-Ahead: You can prepare the savory Parmesan-herb butter up to 3 days in advance and store it in an airtight container in the refrigerator.
- Storage: Store any leftover carved turkey meat in an airtight container in the refrigerator for up to 4 days. The leftover carcass and bones are a treasure—use them to make a rich and delicious turkey stock for soup.
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Creative Recipe Variations
This simple and foolproof method is a great base for your own creative flavor twists.
- Make it with a Whole Chicken: This spatchcocking and Parmesan crust method is absolutely fantastic on a whole roasting chicken. You will need to significantly reduce the roasting time to about 45-60 minutes, depending on the size of the chicken.
- Add a Crunchy Breadcrumb Topping: For an even thicker and crunchier crust, you can mix the final 1 cup of grated Parmesan cheese with 1/2 cup of panko breadcrumbs before you sprinkle it over the skin.
- Try a Different Herb Blend: Feel free to get creative with the herbs in your compound butter. A lemon-pepper and fresh dill blend would be delicious, or a Southwestern-style rub with cilantro, lime zest, and chili powder.
Enjoy Your Holiday Masterpiece!
You’ve just created a stunning, impressive, and perfectly cooked turkey that is guaranteed to be the star of your holiday table. This Parmesan Roast Turkey is a testament to the power of a simple, clever technique to produce a truly spectacular result. It’s a foolproof recipe that will give you the confidence to roast a perfect bird every single time.
We hope you and your loved ones enjoy every last, juicy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a no-fail turkey recipe!
Frequently Asked Questions (FAQs)
Q1: What does “spatchcock” mean, and why is it a better way to cook a turkey?
“Spatchcocking” (or butterflying) is the simple process of removing the backbone of a bird and flattening it out. It is a superior way to roast a turkey for two main reasons: it cooks much faster (about half the time of a traditional roast), and it cooks more evenly. By flattening the bird, the quick-cooking breast meat and the slower-cooking thigh meat are on the same level plane, meaning the thighs are perfectly cooked by the time the breast is done, resulting in no more dry breast meat!
Q2: Do I absolutely have to ask my butcher to spatchcock the turkey for me?
While asking your butcher is a great, time-saving tip, it is very easy to do at home! All you need is a sturdy pair of kitchen or poultry shears and a little bit of confidence. Simply follow the step-by-step guide in the recipe.
Q3: Will the Parmesan cheese on the skin burn during the long roast?
The initial roasting temperature of 375°F is moderate enough that the Parmesan should turn a beautiful, deep golden brown without burning. If you do notice that it is getting too dark for your liking before the turkey has reached the correct internal temperature, you can simply tent the darkest parts loosely with a small piece of aluminum foil for the remainder of the cooking time.
Q4: How do I know when my spatchcocked turkey is done?
The only way to know for sure is to use an instant-read meat thermometer. Because the turkey is flat, it’s very easy to check the temperature. Insert the thermometer into the thickest part of the thigh, making sure that the probe is not touching the bone. The temperature should register at least 165°F (74°C) for a perfectly and safely cooked turkey.
Q5: Can I still make gravy from the pan drippings?
Yes, and you’ll get the most amazing gravy! After you have removed the turkey to rest, you will have a baking sheet with a wire rack and a pool of incredibly flavorful, rendered drippings. Simply pour all those drippings into a saucepan, skim off the excess fat, and use the remaining juices as the base for a classic pan gravy. You can even use the reserved turkey backbone to make a quick stock while the turkey is roasting!