Spatchcock Jerk Turkey




  • 1 – Turkey (8-12 lbs.)
  • 2 cups soften butter
  • Tastic Original*
  • 2 cups of your favorite Jerk sauce (I used Arawak Farm)



  1. Preheat oven to 450.

  2. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.

  3. In a small bowl, mix soften butter and ¼ cup of Tastic Original. 

  4. Loose skin under turkey breast and put some butter under it.  Be sure to tuck it in well.  Sather remaining butter over entire bread.  Sprinkle a small amount of Tastic Spice over bread after applying butter.

  5. Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).

  6. Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.

  7. When turkey is almost done remove from oven, use a pastry brush and brush jerk sauce over exterior of turkey.  Place back in oven for at least 10 minutes.


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