Are you searching for the ultimate, foolproof method for the juiciest, most flavorful, and most beautifully golden-brown Thanksgiving turkey you’ve ever made? A recipe so simple, so brilliant, and so completely reliable, it will banish the fear of a dry, disappointing bird forever? This incredible Parmesan-Crusted Spatchcock Turkey is that perfect recipe. We’re talking a whole roasted turkey, flattened for quick and even cooking, slathered in a savory Parmesan-herb butter under the skin, and finished with a magnificent, crispy Parmesan crust.
This isn’t just another turkey recipe; it’s your new secret weapon for a stress-free and spectacular holiday feast. The brilliant “spatchcock” method cuts the roasting time in half, while the clever Parmesan-butter rub guarantees unbelievably moist meat and the most flavorful, crispy skin imaginable. This is a satisfying, soulful, and deeply impressive meal that is destined to become your new Thanksgiving tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Foolproof & Juicy Holiday Turkey
What makes this Parmesan-Crusted Turkey so spectacularly delicious is its brilliant, time-saving technique and its wonderful, savory flavor. This recipe is a masterpiece of smart, efficient cooking. The star of the show is the method: a spatchcocked turkey, meaning the backbone has been removed so the bird lies flat.1 The flavor comes from a from-scratch Parmesan-herb compound butter, which is rubbed under the skin to keep the meat moist and season it from the inside out. A final shower of Parmesan cheese over the skin creates a magnificent, savory, and unbelievably crispy “frico”-like crust. And the best part? This method roasts a 12-pound turkey to perfection in under 2 hours!
| Metric | Time / Level |
| Total Time | 3 hours (plus optional overnight dry-brining) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Thanksgiving Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and one brilliant shortcut to create its signature festive flavor.
- The Turkey (The Spatchcock Shortcut!):
- Spatchcocked Turkey: This is the number one secret to a fast, easy, and perfectly cooked turkey! “Spatchcocking” (or butterflying) means removing the backbone so the turkey can be pressed flat.2
- The Butcher is Your Best Friend!: The easiest way to prepare this roast is to ask your butcher to do the work for you! Simply ask for a “10- to 12-pound turkey, spatchcocked.”
- The Parmesan-Herb Butter (The Flavor Powerhouse!):
- Room Temperature Butter: It is essential to use softened, room temperature butter to create a smooth, spreadable paste.
- Freshly Grated Parmesan: For the best, most authentic flavor and a perfectly crispy crust, it is essential to use a block of high-quality Parmesan cheese that you grate yourself.
- Fresh Aromatics: The vibrant, fragrant essential oils from fresh rosemary, thyme, garlic, and lemon zest are the key to the incredible, aromatic flavor.
The Roasting Masterclass: The Secret to a Perfect, Juicy Turkey
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Spatchcock Advantage: The brilliant secret to a turkey that cooks in half the time and is perfectly cooked everywhere (no more dry breast meat!) is spatchcocking.3 By flattening the bird, you are exposing all the parts to a more even, direct heat, and you are maximizing the amount of skin that gets gloriously crispy.
- Flavor Under the Skin: The number one, restaurant-quality secret to an incredibly moist and flavorful turkey is to rub your compound butter under the skin, directly onto the meat. The butter and its seasonings infuse the meat as it cooks, while the fat continuously bastes the breast, keeping it unbelievably juicy.
- Trust Your Thermometer & Rest!: This is the single most important, non-negotiable tool for a perfect turkey. The only 100% foolproof way to guarantee that your turkey is perfectly cooked is to use an instant-read meat thermometer. The turkey is done when the thermometer registers 4$165^{\circ}F$ in the thickest part of the thigh.5 You must then let your finished turkey rest for at least 30 minutes before you carve it.
Step-by-Step to the Best Parmesan-Crusted Turkey
This impressive culinary project is a joy to prepare.
Part 1: The Art of the Parmesan-Herb Compound Butter
Step 1: First, position an oven rack in the center of your oven and preheat to 375°F ($190^{\circ}C$). Fit a wire rack inside of a large, rimmed baking sheet.
Step 2: In a medium bowl, combine your 1 stick of room temperature butter with the 2 teaspoons each of minced fresh rosemary and thyme, the 2 minced cloves of garlic, the zest of 1 lemon, 1/2 cup of your grated Parmesan, and 1 teaspoon of salt until everything is smooth.
Part 2: Prepare and Roast the Turkey
Step 1: Pat your spatchcocked turkey completely dry with paper towels. Season it all over (both on the underside and on the skin) with 1 tablespoon of salt and a generous amount of pepper. Place the turkey, skin-side up, on your prepared wire rack.
Step 2 (The Most Important Step!): Gently work your fingers between the skin and the meat on the breast and the top of the legs to loosen the skin. Rub your prepared Parmesan-butter evenly all over the meat, under the skin.
Step 3: Rub the 2 tablespoons of olive oil all over the outside of the skin, and then sprinkle the skin with your remaining 1 cup of Parmesan cheese.
Step 4: Roast for 1 1/2 to 2 hours. You will know the turkey is perfectly done when the Parmesan crust is a beautiful, deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers $165^{\circ}F$.
Step 5: Let the turkey rest for at least 30 minutes before you carve it.
Parmesan-Crusted Turkey (A Foolproof & Fast Spatchcock Recipe!)
A simple yet elegant recipe for a juicy and flavorful Parmesan Roast Turkey, perfect as the centerpiece for a holiday meal. This recipe uses a spatchcocked (butterflied) turkey, which allows it to cook more quickly and evenly. A savory compound butter made with Parmesan cheese, fresh herbs like rosemary and thyme, garlic, and lemon zest is rubbed under the skin to keep the meat moist. The skin is then oiled and coated with more Parmesan, resulting in an incredibly crispy, cheesy, and golden-brown exterior when roasted.
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), divided
- Kosher salt and freshly ground black pepper
- One 10- to 12-pound turkey, spatchcocked
- 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 a large, 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 it all over (both under and on top of the skin) with 1 tablespoon of salt and more 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 crust is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
- Let the turkey rest for at least 30 minutes before carving and serving.
Notes
- This is a showstopper main course that is perfect for a holiday dinner like Thanksgiving or Christmas.
- Spatchcocking the turkey (removing the backbone so it can lie flat) is a key technique that significantly reduces the cooking time and promotes even cooking. You can ask your butcher to do this for you.
- Placing the flavorful compound butter *under* the skin is a crucial step that bastes the meat as it cooks, keeping it exceptionally moist.
- Resting the turkey for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is tender and not dry.
What to Serve With Your Parmesan Turkey
This show-stopping turkey is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all your Thanksgiving favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A classic stuffing or dressing, a green bean casserole, and a tangy cranberry sauce are the quintessential accompaniments.
- The Gravy: Don’t throw away those delicious pan drippings! Simply deglaze your pan with a little white wine and chicken stock to create an incredibly flavorful gravy.
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Storage and Make-Ahead Tips
- Make-Ahead: For a stress-free Thanksgiving day, you can prepare the Parmesan-herb compound butter up to 3 days in advance and store it in an airtight container in the refrigerator.
- Storage: Store any leftover turkey, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Leftover turkey is a true holiday treasure! It makes the absolute best sandwiches, is fantastic in a turkey noodle soup, or can be used to make a creamy turkey pot pie.
Frequently Asked questions (FAQs)
Q1: What is spatchcocking, and do I have to do it myself?
Spatchcocking is simply the process of removing the backbone of a bird so it can be pressed flat.6 While you can do it at home with a sturdy pair of kitchen shears, the absolute easiest method is to ask your butcher to do it for you when you buy your turkey.
Q2: Will the Parmesan cheese on top of the skin burn?
No! Because you are roasting at a moderate, 375°F temperature, the Parmesan will have plenty of time to melt and transform into a beautiful, crispy, and deeply golden-brown crust without burning.
Q3: Can I brine my turkey before using this recipe?
You can, but one of the beautiful benefits of this method (with the butter under the skin) is that it is so effective at keeping the turkey moist, a brine is not necessary. If you do choose to use a brined turkey, be sure to significantly reduce the amount of salt you add to the turkey and to the butter mixture.
Q4: How do I adjust the cooking time for a larger or a smaller turkey?
The best and only foolproof method is to rely on your meat thermometer, not the clock. A good rule of thumb for a spatchcocked turkey is to plan for about 8-10 minutes of total roasting time per pound. Always check for the final, safe internal temperature of $165^{\circ}F$.
Q5: Can I make this with a regular, whole turkey?
You can, but you will lose all the brilliant benefits of the spatchcocking method! A whole turkey will take at least twice as long to cook, will not cook as evenly, and will not have as much crispy skin.