Spatchcock Turkey
This Spatchcock Turkey delivers 76g protein and 1060 calories per serving—a bulk-phase staple when you need maximum calories and protein. Quick-preps 10 servings on the stovetop, providing a full week of dinner coverage in one cooking session. Built for strength athletes in caloric surplus who need to scale protein intake efficiently.
Ingredients
- •Chicken, Whole(5443g)
- •¾ cup + 3 tablespoons kosher salt
- •Yellow Onion
- •Celery
- •Carrots
- •Garlic
- •Sage, Fresh(45g)
- •Thyme, Fresh
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Turmeric, Ground(15g)
- •Garlic powder(15g)
- •1 tablespoons freshly cracked black pepper
- •Paprika, Smoked(5g)
Instructions
- 1Place the turkey on a large cutting board breast side down with the neck facing toward you. Using good quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs. Flip the turkey breast side up, and, using the palms of your hands, press along the breastbone to flatten. Place the turkey in a brining bag or large (non-reactive) pot and cover with cold water. Add ¾ cup of the kosher salt, cover, and refrigerate for at least 12 hours or up to 24.
- 2Preheat the oven to 450°F with a rack in the center position.
- 3Remove the turkey from the brine and pat dry. Arrange the onion, celery, carrots, garlic, sage, and thyme in a large roasting pan. Place the turkey, breast side up, on top of the vegetables. Drizzle the turkey with the olive oil and sprinkle with the turmeric, granulated garlic, pepper, smoked paprika, and remaining 3 tablespoons of salt.
- 4Roast for 15 minutes, then reduce the temperature to 400°F. Using a turkey baster, baste the turkey with the pan juices. (If the turkey is browning too quickly, reduce the temperature to 375°F.) Roast 45 minutes more, start checking the turkey thigh with an instant-read thermometer every 5-8 minutes. Turkey is done when it reaches 165°F on an instant-read thermometer.
- 5Allow the turkey to rest for 5-10 minutes, then carve. Discard the vegetables. Serve on a large platter along with pan juices. Garnish with fresh sage leaves.
Nutrition — Per Serving
1060
calories
76g
protein
77g
fat
- Carbohydrates
- 10g
- Saturated fat
- 20.2g
- Sodium
- 756 mg
- Dietary fiber
- 0.7g
10 servings per batch · ~557g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Spatchcock Turkey have per serving?
Each serving delivers 76g of protein and 1060 calories with 77g fat and 10g carbs. This is one of the highest protein-per-serving recipes available with minimal carbohydrate content.
How long does Spatchcock Turkey take to prep?
This quick prep recipe yields 10 servings in one stovetop session, providing exceptional efficiency for meal prepping a full week plus extras. Each batch handles multiple meals from a single cook time.
Is Spatchcock Turkey good for muscle gain?
At 76g protein and 1060 calories per serving, this recipe is engineered for muscle gain phases requiring high protein intake with substantial caloric density. The minimal carbs focus the meal squarely on protein and fat for body composition goals.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
