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Cozy Maple Bourbon Glazed Spatchcock Turkey: Easy & Juicy

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A perfectly juicy and flavorful spatchcock turkey glazed with a sweet and savory maple bourbon glaze. This recipe ensures even cooking, crispy skin, and an impressive centerpiece for any gathering.

Ingredients

Scale
  • 1 whole turkey (10–12 pounds), thawed completely — giblets and neck removed
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 4 tablespoons unsalted butter
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 onion, quartered (optional)
  • 3 garlic cloves, smashed (optional)
  • 2 sprigs fresh rosemary (optional)
  • 3 sprigs fresh thyme (optional)

Instructions

  1. Thaw the turkey completely. Remove giblets and neck. Pat the turkey dry with paper towels.
  2. Place the turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone from tail to neck. Remove the backbone. Flip the turkey over and press down firmly on the breastbone until it cracks and lies flat. Tuck wing tips underneath.
  3. Mix salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the mixture all over the turkey, including under the skin. If time allows, let the seasoned turkey rest uncovered in the fridge for 2–4 hours.
  4. Preheat oven to 425°F (220°C). Place the spatchcocked turkey on a wire rack set inside a roasting pan. If using aromatics, scatter onion, garlic, rosemary, and thyme around the turkey.
  5. In a small saucepan over medium heat, combine maple syrup, bourbon, butter, Dijon mustard, apple cider vinegar, thyme, and cayenne (if using). Whisk until butter melts and mixture simmers gently for 3–4 minutes until slightly thickened. Remove from heat.
  6. Roast the turkey for 30 minutes at 425°F. Reduce oven temperature to 375°F (190°C). Brush the turkey generously with the maple bourbon glaze. Continue roasting, glazing every 20 minutes, until the thickest part of the breast reaches 155°F (68°C) and thighs reach 165°F (74°C), about 60–75 minutes more.
  7. Remove turkey from oven. Let it rest on a cutting board for 15–20 minutes before carving. Tent loosely with foil if needed.

Notes

For best results, let the seasoned turkey rest uncovered in the fridge for 2–4 hours to dry out the skin. Don’t baste too early; wait until after the initial 30-minute high-heat roast to apply glaze. If glaze darkens too quickly, tent turkey loosely with foil. Use a meat thermometer for accuracy.

Nutrition

Keywords: spatchcock turkey, maple bourbon turkey, Thanksgiving turkey, juicy turkey, roasted turkey, holiday turkey

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