Description
A spatchcock turkey is a whole turkey that has been butterflied by removing the backbone. This allows the turkey to lay flat, ensuring even cooking and crispy skin.
Ingredients
Scale
- 1 whole turkey (12-15 pounds)
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
Instructions
- Preheat your oven to 425°F (220°C).
- Place the turkey on a clean work surface. Using kitchen shears or a sharp knife, cut along one side of the turkey’s backbone. Cut along the other side of the backbone and remove it completely.
- Flip the turkey over so the breast side is up. Press down firmly on the breastbone to flatten the turkey.
- In a small bowl, mix together the softened butter, rosemary, thyme, garlic powder, salt, and pepper.
- Rub the herb butter all over the turkey, getting under the skin of the breast and thighs.
- Place the flattened turkey on a roasting rack set inside a baking sheet.
- Squeeze the juice of one lemon half over the turkey. Place the squeezed lemon half inside the cavity.
- Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the turkey rest for 15 minutes before carving.
Notes
- You can brine the turkey before spatchcocking for extra moisture and flavor.
- For crispier skin, pat the turkey very dry before applying the herb butter.
- Add vegetables like carrots, onions, and potatoes to the baking sheet to roast alongside the turkey.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 350
- Sugar: 0g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg