Description
Learn how to spatchcock a turkey for a faster, more even cook. This method results in crispy skin and juicy meat, perfect for any holiday feast.
Ingredients
- 1 whole turkey (12-15 lbs)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, halved
Instructions
- Preheat your oven to 425°F (220°C).
- Place the turkey breast-side down on a clean cutting board.
- Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone to remove it.
- Flip the turkey over so it is breast-side up. Press down firmly on the breastbone to flatten the turkey.
- In a small bowl, mix together the softened butter, rosemary, thyme, salt, and pepper.
- Rub the herb butter all over the turkey, including under the skin of the breast.
- Place the lemon halves inside the cavity.
- Place the spatchcocked turkey on a rack in a roasting pan.
- Roast for 1 hour.
- Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the turkey rest for 15-20 minutes before carving.
Notes
- For extra crispy skin, pat the turkey very dry before applying the herb butter.
- You can add vegetables like carrots, onions, and potatoes to the roasting pan during the last hour of cooking.
- Ensure the backbone is completely removed for easy flattening.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes to 2 hours 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American