Description
This spatchcock turkey recipe delivers incredibly juicy meat and wonderfully crispy skin, infused with aromatic herbs and savory goodness. It’s surprisingly straightforward, making it accessible even for beginner cooks.
Ingredients
1 whole turkey (12–14 lbs), thawed and backbone removed
1/2 cup (1 stick) unsalted butter, softened
2 tbsp fresh rosemary, minced
2 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
4 cloves garlic, minced
1 tbsp salt
1 tsp cracked black pepper
1 tsp smoked paprika
2 cups low-sodium chicken broth
1 yellow onion, cut into wedges
Instructions
Preheat your oven to 425°F. Set up a wire rack inside a large baking sheet.
Place the thawed 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 and gently press down on the breastbone until you hear it crack and the turkey lies flat.
Pat the turkey thoroughly dry, inside and out, with paper towels.
In a small bowl, combine the softened butter, minced rosemary, thyme, sage, garlic, salt, cracked black pepper, and smoked paprika. Mix until well incorporated.
Gently loosen the skin over the turkey breast and thighs by carefully sliding your fingers underneath. Spread half of the herb butter directly onto the meat under the skin. Then, generously spread the remaining herb butter all over the exterior skin of the turkey.
Arrange the yellow onion wedges on the bottom of the prepared baking sheet. Pour the chicken broth over the onions.
Place the prepared turkey, skin-side up, on the wire rack over the onion and broth. Roast for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
Notes
Always rely on a meat thermometer for accurate doneness. Insert it into the thickest part of the thigh, aiming for 165°F, to ensure it’s safely cooked.
Once the turkey is out of the oven, let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist turkey.
If the skin isn’t as crisp as you’d like after roasting, you can briefly place the turkey under the broiler for a minute or two, watching it very carefully to prevent burning.
Don’t discard those flavorful pan drippings! They are the perfect base for a delicious gravy. Strain them to remove the onions before using.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes
- Category: Poultry
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A