Spatchcock Turkey
Ingredients
- 1whole turkey
approximately 10-12 pounds, thawed
- ½ colive oil
- 3 tbspfresh herbs
rosemary, thyme, parsley, sage
- 2 tsppoultry seasoning
or turkey seasoning, optional
- salt and black pepper
Directions
- 1
Remove neck and giblets from the turkey (and reserve for broth or gravy).
- 2
Place the turkey on a work surface, breast side down, so the backbone is facing up. Using poultry shears, cut along each side of the backbone to remove the backbone completely (reserve the bone for broth or gravy).
- 3
The breastbone is a hard ridge of bone in the center of the turkey where the two breasts meet. Score it with a sharp knife to make it easier to flatten the turkey.
- 4
Flip the turkey over, breast side up. Using your palms, press on the turkey to flatten it. You should hear the cartilage in the breastbone crack as it flattens.
- 5
Tuck the wing tips under or snip them off and reserve for gravy.
- 6
You can cover the turkey with plastic wrap and rest in the fridge for 2 hours or up to overnight. Discard any juices on the baking tray before roasting.*
- 7
Preheat oven to 450°F*. Combine olive oil and chopped fresh herbs. Set aside.
- 8
Arrange the turkey on a baking sheet with a large rim. Dab the skin dry with paper towels. Brush with the olive oil mixture and season well with salt and pepper.
- 9
Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F.
- 10
Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.
Spatchcock Turkey
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About this Recipe
Tired of dry, unevenly cooked holiday turkey? Discover the secret to a perfectly juicy bird with incredibly crisp skin, all while cutting down on cooking time with our Spatchcock Turkey recipe. This method is a game-changer for any home cook looking to achieve impressive results without the stress.
The magic of spatchcocking, or butterflying, a turkey lies in its ability to ensure even cooking throughout the bird. By removing the backbone and flattening the turkey, every part is exposed to consistent heat, preventing the breast from drying out before the dark meat is done. This technique also promotes that highly sought-after, deliciously crisp skin from wingtip to drumstick, making every bite a delight.
Prepare for a truly magnificent entree that will impress even the most discerning palates. You'll enjoy a turkey that is remarkably juicy and tender on the inside, perfectly seasoned with aromatic fresh herbs and savory poultry seasoning. Each piece, from the succulent breast to the rich dark meat, will be cooked through, encased in a gloriously crisp, golden-brown skin. The blend of rosemary, thyme, parsley, and sage with the subtle richness of olive oil creates an aromatic and flavorful experience, making each bite savory and satisfying. This approach simplifies what can often be a daunting task, transforming it into an approachable way to achieve a superb roast turkey, designed to serve up to 12 people generously, with each serving providing 401 calories.
Feel free to experiment with your choice of fresh herbs; while rosemary, thyme, parsley, and sage are classic, tarragon or marjoram could offer a unique twist. If you prefer a bolder flavor profile, increase the amount of poultry seasoning (or turkey seasoning). For a different fat, melted butter can be swapped for olive oil to add a richer taste, though olive oil contributes to a wonderfully crisp skin.
This Spatchcock Turkey is ideal as the centerpiece for any special occasion, from holiday feasts to a festive family dinner. Its impressive presentation and delectable flavor make it a guaranteed crowd-pleaser.