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Roast Spatchcock Turkey

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Spatchcocking a turkey allows it to cook faster and more evenly, resulting in crispy skin and juicy meat. This recipe uses classic herbs for a flavorful Thanksgiving centerpiece.

Ingredients

Scale
  • 1 (12 to 14 pound) whole turkey, neck and giblets removed
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and set a wire rack on top.
  2. Place turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn turkey over and press down firmly on the breastbone to flatten.
  3. In a small bowl, mix olive oil, sage, rosemary, thyme, salt, pepper, lemon zest, lemon juice, and garlic. Rub mixture all over turkey, including under the skin.
  4. Place turkey on the prepared rack, breast-side up. Roast in the preheated oven until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 1 1/2 to 2 hours.
  5. Remove from oven, tent with foil, and let rest 20 minutes before carving.

Notes

Spatchcocking reduces cooking time and ensures even doneness. Letting the turkey rest after roasting allows juices to redistribute for maximum tenderness. Save the backbone for making stock.

Nutrition

Find it online: https://www.receipster.com/spatchcock-turkey/

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