Spatchcock Turkey
Spatchcock turkey cooks quickly and evenly resulting in a juicy bird with a deliciously crisp skin!
Ingredients
- 1whole turkey (approximately 10-12 pounds, thawed)
- ½ cupolive oil
- 3 tablespoonsfresh herbs (rosemary, thyme, parsley, sage)
- 2 teaspoonspoultry 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.