Dry Spice Rub Spatchcock Turkey (Low Calorie, Low Fat, Healthy)

I am a Brand Ambassador for Shady Brook Farms and Honeysuckle White turkey brands.  All opinions are my own.

Spatchcock (butterfly) your turkey and rub with a delicious spice rub for the best turkey you have ever had for Thanksgiving. Crispy skin, healthy, low calorie, low fat and cooks so much quicker. It is the perfect Thanksgiving Turkey.

Love doing the turkey this way for Thanksgiving. The tips make the skin so crispy without more fat

The other day we were over at a neighbor’s for dinner, and she mentioned that she thought about rebelling and not serving turkey for Thanksgiving. Instantly my food blogger mind went into overdrive and wanted to know why. Say it isn’t so. Why would you not want turkey for Thanksgiving? It turns out the cooking time was stressing her out. A big turkey can take a long time to cook through, plus it takes up precious oven space. Turkeys are big and basically take up your entire oven. I wanted to shout “Never Fear, Food Done Light is here.” I doubt her stress and worries about cooking a turkey are unique to her. I imagine a lot of people feel that way, but Never Fear, Food Done Light is here, and I have the answer. Buy a Honeysuckle White turkey and let me walk you through a quicker way to cook your turkey. Spatchcocking, aka butterfly, your turkey. This makes your turkey flatter which causes it to cook faster, and it takes up less space in our oven. You can use your other racks for all your sides. This is a seriously good idea, right?

Turkey cooks so much quicker this way and the best crispy skin. Dry rub was so easy to make. Perfect for Thanksgiving.

Don’t get your knickers in a twist about spatchcoking your turkey. It is easy. I’ve set up a video on Youtube (you can see it below the recipe) to walk you through it. Basically all you do is remove the back bone, then push down to break the breastbone. A sharp pair of kitchen shears will be your best tools. Want crispy skin too? I’ve got the solution to that to. You need to separate the skin from the meat. Slide your fingers underneath the skin and wiggle back and forth pushing forward to create a space between the skin and meat. There is no need for butter or oil. You don’t need that stuff to have crispy skin. Look Mom, crispy skin without added fat. I flavored the turkey with a dry spice rub. Another easy peasy step. There is no zest to grate, garlic to chop, no need to stuff fragrant herbs into the cavity of your turkey. Rub the spice mixture under the skin and on top of it. For more tips on how to prep, cook and serve your turkey, head over to Honeysuckle White Turkey How To.

Healthy and quick cooking turkey with easy spice rub. Best way to cook turkey.

The true key to a moist and delicious turkey on Thanksgiving is, drum roll please, the turkey itself. Get a good turkey. You all know I love Honeysuckle White Turkey, also known as Shady Brook Farms on the East Coast from Maine to South Carolina. When I buy food, it is very important to me that I not only like the quality but like the company behind the product. I’ve written about my passion for farmers, and it really started with Honeysuckle White. The turkeys are raised by 700 small family owned independent farmers. Many of these farmers have been turkey farming for generations. It is not only their livelihood but their passion, too. You can tell. Plus Honeysuckle White does not use growth promoting antibiotics. That shows me that they care about my health and the health of my family. It isn’t about their bottom line. When a company shows my loyalty like that, I am going to be loyal to them.  I used a Honeysuckle White Fresh Whole Turkey for this recipe. The meat is moist with good texture and tastes like turkey. I know turkey should taste like turkey, but I do not find that all grocery store turkeys do. Why is that?

My family has been eating a lot of turkey, many times replacing our favorite chicken recipes with turkey. Once I realized turkey breast meat had less Weight Watcher Points than chicken, I made the switch. It is because turkey breast meat has less saturated fat. I love to maximize the amount of food I can eat, and I can basically eat double the amount of turkey than chicken. How awesome is that? Be on the lookout for some healthy and fun recipes to use up leftover turkey. I made three whole turkeys lately, so my freezer is jam-packed.

Spatchcock turkey. I had no idea it was so easy and I love the way it cooks.

If you want to be sure to see Food Done Light’s next recipe, Sour Cream & Onion Smashed Red Potatoes, subscribe by email below. You won’t want to miss it.

Dry Spice Rub Spatchcock Turkey

Serves Serves about 10 people

Dry Rub Spatchcock Turkey

20 minPrep Time

1 hr, 30 Cook Time

1 hr, 50 Total Time

Save RecipeSave Recipe


  • 1 (10 to 14 lb.) Honeysuckle White Fresh Whole Turkey
  • 2 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. ground sage
  • ½ tsp. dried thyme
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Gravy:
  • ¼ cup brandy
  • 2 cups low-sodium turkey or chicken broth, divided
  • 2 tbsp. cornstarch
  • ¼ tsp. kosher salt
  • ¼ tsp. fresh ground black pepper


  1. Preheat oven to 450•F. Spray a wire rack with non-stick spray and place a large wire rack over a large rimmed baking sheet.
  2. In a small bowl, mix spices together and set aside.
  3. Remove giblets and any other parts from inside of the turkey.
  4. Place turkey on a large cutting board and pat dry the entire turkey with a paper towel. Make sure cutting board is dry also.
  5. Place turkey breast side down onto the cutting board.
  6. Using sharp kitchen shears, cut along one side of the backbone.
  7. Then cut along the other side to completely remove the backbone. Set aside.
  8. Turn the turkey over and press down hard with both hands onto the center of the breastbone until you hear and feel the bone crack.
  9. Turn the turkey over.
  10. Using your index finger, gently push it between the skin of the turkey and the meat. Wiggle your finger from side to side and cut away extra fat if needed. Do not tear the skin. Be sure to push your fingers down to separate the skin from the thigh and drumstick.
  11. Spoon some of the spice rub under the skin and rub all around the turkey to evenly distribute.
  12. Turn the turkey over and season underneath.
  13. Finally turn the turkey back over and season the skin itself.
  14. Place the turkey onto the baking rack.
  15. Bake until the thigh has an internal temperature of 165•F, about 90 minutes
  16. Carefully place the turkey onto a cutting board and tent with foil.
  17. Let rest for 30 minutes.
  18. While turkey is resting, place baking sheet (without wire rack) onto your stovetop covering two burners.
  19. Turn heat to medium high. Add brandy and scrape off all of the bites on the bottom of the baking sheet.
  20. Turn off heat and pour into a fat separator.
  21. In a small bowl, whisk together ¼ cup of the turkey or chicken broth with cornstarch.
  22. In a small saucepan over medium heat, whisk together broth and brandy sauce from the fat separator (without the fat).
  23. Whisk in cornstarch mixture, salt and pepper. Whisk constantly until gravy has thickened slightly.
  24. Be sure to add any drippings from the cutting board into the gravy.

Happy Healthy Eating,


But wait, there is more. Check out these deliciously, healthy turkey recipes:

Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy

Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy

Thyme Rosemary Yogurt Marinated Turkey Breast

Thyme Rosemary Yogurt Marinated Turkey Breast 

Sangria Glazed Turkey

Sangria Glazed Turkey 

Best Thanksgiving Turkey recipe ever! Plus it isn't loaded with fat but still has unbelievably crispy skin #ad #700reasons

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.


  1. This looks so delicious.. !love the addition of brandy. Can't wait to try it.
  2. I love spatchcocking chicken, so why not a turkey. And here's a tip - get the butcher to cut out the backbone for you!
  3. What beautiful pictures and recipe. Makes me want to jump the gun on Thanksgiving!
  4. I can't believe it's turkey time again! With all the spices you use I bet this one tastes divine! THanks for sharing
  5. I can't help it - I smile every time I see spatchcocking. Haven't tried it yet, but when I get up the nerve .... yours looks so good it looks like the right recipe to start learning on.


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