Description
This Spatchcocked Turkey recipe offers a faster roasting method by removing the backbone and flattening the bird for even cooking. Seasoned with salt, pepper, and optional fresh herbs and aromatics, this juicy and flavorful turkey is roasted at a high temperature to achieve crispy skin and tender meat, perfect for holiday gatherings serving 8 to 10 people.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (10–14 pounds)
- Salt and pepper, to taste
- Olive oil or melted butter (for basting)
Optional Aromatics and Herbs
- Fresh herbs (rosemary, thyme, sage), optional
- 1 lemon, halved, optional
- 1 head of garlic, halved, optional
- 1 onion, quartered, optional
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the spatchcocked turkey.
- Position Turkey: Place the turkey breast-side down on a large cutting board or clean surface to prepare for spatchcocking.
- Remove Backbone: Using kitchen shears or a sharp knife, carefully cut along both sides of the turkey’s backbone, removing it entirely. Save the backbone for making stock or broth.
- Flatten Turkey: Flip the turkey over so it is breast-side up and press down firmly on the breastbone to flatten the bird, ensuring even cooking throughout.
- Season Turkey: Generously season the entire turkey with salt and pepper, rubbing it evenly over the skin to enhance flavor.
- Add Aromatics: Optionally, stuff the turkey cavity with fresh herbs, lemon halves, garlic, and onion to impart additional flavor during roasting.
- Baste the Skin: Drizzle olive oil or melted butter over the turkey skin and rub it in to promote browning and crispiness.
- Roast the Turkey: Place the turkey in the preheated oven and roast for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Rest Before Carving: Remove the turkey from the oven and let it rest for 15-20 minutes to allow juices to redistribute before carving and serving.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
- Removing the backbone allows for quicker and more even cooking compared to traditional roasting.
- Resting the turkey before carving helps keep the meat moist and tender.
- Save the backbone to make flavorful turkey stock for soups or sauces.
- Adjust cooking time slightly depending on the exact weight of your turkey.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
