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Cozy Spatchcocked Turkey with Maple Dijon Herb Butter: Best Butter-Basted Recipe

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This spatchcocked turkey breast is slathered with a sweet and savory maple Dijon herb butter, then roasted to perfection in under an hour. It’s a quick and easy way to get that special-occasion turkey flavor any night of the week.

Ingredients

Scale
  • 1 (3-4 pound) boneless, skin-on turkey breast
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup chicken broth or dry white wine (optional, for pan sauce)
  • 1 small onion, quartered (optional, for pan drippings)

Instructions

  1. Prep the Turkey (Dry Brine): Pat the turkey breast dry with paper towels. Sprinkle kosher salt and black pepper all over the turkey, including the underside. Place on a plate or baking sheet and let sit uncovered in the fridge for at least 30 minutes, or up to 24 hours.
  2. Make the Maple Dijon Herb Butter: In a small bowl, combine softened butter, maple syrup, Dijon mustard, chopped rosemary, thyme leaves, minced garlic, smoked paprika, and cayenne (if using). Mix until well combined. Set aside at room temperature.
  3. Preheat and Prep the Pan: Preheat oven to 425°F (220°C). Place a rimmed baking sheet or cast iron skillet in the oven while it preheats.
  4. Spatchcock (If Using a Whole Bird): If using a whole turkey, place breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the bird over and press down firmly on the breastbone until it lies flat. For a boneless breast, gently pound to an even thickness of about 1.5 inches.
  5. Apply the Butter: Carefully remove the hot pan from the oven. Place the turkey on the hot pan, skin-side up. Spread the maple Dijon herb butter all over the turkey, getting it under the skin if possible.
  6. Roast the Turkey: Place the pan back in the oven and roast for 40-50 minutes for a boneless breast, or 50-70 minutes for a spatchcocked whole bird. Do not open the oven for the first 30 minutes. Baste with pan juices every 15 minutes after that, if desired.
  7. Check for Doneness: Insert an instant-read thermometer into the thickest part of the breast. It should read 155°F (68°C) when pulled out; the temperature will rise to 160-165°F (71-74°C) as it rests.
  8. Rest and Make a Pan Sauce (Optional): Remove turkey from oven and tent loosely with foil. Let rest for 10-15 minutes. While resting, place the pan on the stovetop over medium heat. Add chicken broth or wine and scrape up browned bits. Simmer for 2-3 minutes until slightly thickened.
  9. Carve and Serve: Slice the turkey against the grain into thick pieces. Drizzle with pan sauce and serve immediately.

Notes

Dry brining is highly recommended for the juiciest meat. Let the butter come to room temperature for easy spreading. Use an instant-read thermometer to avoid overcooking. For a dairy-free version, use vegan butter. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: spatchcocked turkey, maple Dijon turkey, herb butter turkey, easy turkey recipe, weeknight turkey, roasted turkey breast

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