Description
This Spatchcocked Turkey recipe offers a faster, evenly cooked alternative to traditional roasting by flattening the bird and roasting it at a high temperature. With a crispy skin and juicy meat, it can be seasoned simply with salt, pepper, and olive oil or butter, and optionally infused with fresh herbs, lemon, garlic, and onion for extra flavor. Perfect for holiday meals or any occasion where a succulent turkey is the star.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (10-14 pounds)
- Salt, to taste
- Black pepper, to taste
- Olive oil or melted butter (for basting), about 3-4 tablespoons
Optional Aromatics and Seasonings
- Fresh herbs (rosemary, thyme, sage), about 2 tablespoons chopped
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 1 onion, quartered
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) to ensure a hot environment that crisps the skin and cooks the turkey evenly.
- Prepare the Turkey for Spatchcocking: Place the turkey breast-side down on a large cutting board or clean surface. Using kitchen shears or a sharp knife, carefully cut along both sides of the backbone to remove it. Save the backbone for making stock or broth.
- Flatten the Turkey: Flip the turkey over so the breast side faces up, then press down firmly on the breastbone until the bird lies flat; this helps the turkey cook faster and more evenly.
- Season the Turkey: Generously rub salt and black pepper all over the skin to season. Optionally, stuff the cavity with fresh herbs, lemon halves, halved garlic, and quartered onion for added aroma and flavor.
- Apply Fat for Basting: Drizzle olive oil or melted butter over the skin and rub it in evenly; this promotes a golden, crispy skin during roasting.
- Roast the Turkey: Place the flattened turkey on a roasting pan or baking sheet and roast in the preheated oven for 1.5 to 2 hours, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.
- Rest Before Carving: Remove the turkey from the oven and let it rest for 15-20 minutes to allow the juices to redistribute, ensuring moist and tender meat when carved.
Notes
- Saves cooking time compared to traditional roasting because the turkey is flattened, allowing heat to penetrate more quickly and evenly.
- Removing the backbone makes the turkey easier to carve after cooking and provides ingredients for flavorful stock.
- Using fresh herbs and citrus enhances aroma but can be omitted for a simpler preparation.
- Use a meat thermometer to check doneness to avoid overcooking or undercooking.
- Resting the turkey is essential for juicy meat and easier carving.
