Name: Paleo AIP Roast Spatchcock Turkey (Whole30, Keto)
Prep time: 10 min
Cook time: 105 min
Total time: 130 min
Ingredients: 1 10-pound whole turkey; ½ cup olive oil; ¾ Tbsp sea salt or Paleo AIP Powder; 1 Tbsp chopped fresh sage; 1 Tbsp fresh thyme leaves; 1 Tbsp finely chopped fresh rosemary,; fresh fruit and herbs for garnish ((optional))

This Paleo AIP Roast Spatchcock Turkey cooks up juicy, crisped, and in nearly half the time it takes to roast a traditional bird! Whole30 & Keto compliant.

Looking for a faster way to make a Paleo Autoimmune Protocol turkey for your Thanksgiving feast? Or are you simply a turkey lover and can’t wait to have a fridge full of delicious leftovers?

This easy recipe has got you covered, and I even explain how to Spatchcock a turkey in just a few simple steps.

Jump to Recipe

What is Spatchcocking?

While this term may sound kind of odd or intimidating, it’s actually quite straightforward. Once you learn how to use this method of preparing poultry for cooking, you may never wish to roast a bird the traditional way again!

This easy method results in:

A shorter cooking time
Crispier skin
And in my opinion, a much juicier bird

How to Spatchock?

Basically, Spatchcocking involves cutting and removing the backbone from the neck to the tail. This is usually done with a good pair of kitchen shears. This opens the bird up so that you can press it down flat, akin to “butterflying.” (Like when you butterfly raw shrimp before grilling them.)

Once you’ve removed the backbone, you can freeze it and save it for making bone broth! If your bird comes with the organs, you can puree them while raw, then add them to burger patties – or sneak them into casseroles. I love how nothing goes to waste when making a turkey!

Next, place your turkey skin-side up on the cutting board, and use both of your hands and all of your weight to press down until you hear a “crack.” Ta-da! You now have a Spatchocked turkey ready to season and roast as you wish.

Be Sure to Rest Your Turkey

Since we fast-forwarded the cooking time in the oven, now we have that extra time to graciously allow the cooked bird to rest for about 15 minutes after removing it from the oven.

This helps to retain those precious and lavish juices inside the meat. Carving the bird while it’s too hot can result in those delicious juices ending up on the cutting board instead of your plate, then drying out the meat. And we don’t want that!

Looking for More AIP Thanksgiving Ideas?

Whether you are celebrating Canadian Thanksgiving or American Thanksgiving (or both…because who doesn’t love double the turkey?), you’ll gobble-gobble up these delicious AIP Thanksgiving side dishes!

Need a full Turkey Day menu? This post from the blog archives has some excellent ideas for what to serve your turkey with while you enjoy the company of family and friends for this warm holiday.

I hope you love this easy Paleo AIP Roast Spatchcock Turkey!

I’m so ready for extra leftovers to use in sandwiches, on salads, and in soups. How about you?

Do you have a favorite turkey leftovers recipe you’d like to share with me? I’d love to check it out. Leave me a comment!

**My Serenity Kids**‘ nutrient-dense foods taste great to kids and are convenient for parents!

Paleo AIP Roast Spatchcock Turkey (Whole30, Keto)

This Paleo AIP Roast Spatchcock Turkey cooks up juicy, crisped, and in nearly half the time it takes to roast a traditional bird! Whole30 & Keto compliant.

Course AIP, keto, paleo aip roast spatchcock turkey

Keyword AIP, keto, main dishes, paleo aip roast spatchcock turkey, whole30

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

Resting time 15 minutes

Total Time 2 hours 10 minutes

Servings 10

Ingredients

1 10-pound whole turkey
½ cup olive oil
¾ Tbsp sea salt or Paleo AIP Powder
1 Tbsp chopped fresh sage
1 Tbsp fresh thyme leaves
1 Tbsp finely chopped fresh rosemary,
fresh fruit and herbs for garnish (optional)

Instructions

Heat oven to 350 degrees. Place a roasting rack on a baking sheet.
Place the turkey on a large cutting board breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. (Reserve the backbone for making turkey broth.) Press firmly down onto both sides of the turkey to flatten until you hear a “crack.”
Place turkey on the roasting rack skin-side up. Tuck the wing tips under the turkey, then pat skin dry.
Rub olive oil over the entire turkey. Season with salt, sage, thyme, and rosemary.
Bake for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
Increase temperature to 400 degrees. Roast until the skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F.
Remove turkey from the oven, and allow to rest for 10 to 15 minutes before slicing.