Spatchcock Turkey

Name: Spatchcock Turkey
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 10-12 pound turkey; ½ cup olive oil; 2 sprigs rosemary (chopped); 4 sprigs thyme (chopped); 4 leaves sage (chopped); 6 cloves garlic (minced); 1 teaspoon salt (or to taste); 1 teaspoon pepper (or to taste)

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Prep Time: 15 minutes

Cook Time: 90 minutes

Total: 105 minutes

Servings: 12

Author : Joanna Cismaru

spatchcock turkey turkey recipe

Ingredients

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Instructions

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Step 1

Preheat Oven: Preheat the oven to 425°F.

Step 2

Prep The Turkey: Remove the neck and giblets from the turkey. Place the turkey breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the turkey out and turn it over then flatten the breastbone with the heel of your hand, by pressing down so that the meat is all one thickness. Cut the wing tips off as well.

Step 3

Season: In a small bowl mix the olive oil with the herbs, garlic, salt and pepper. Using a brush, brush the olive oil mixture over the inside of the turkey, flip over and generously brush the outside of the turkey.

Step 4

Roast: Place on a baking sheet and transfer the baking sheet to the oven. Roast the turkey for 1 ¼ hours to 1 ½ hours or until the thickest part of the thigh reaches 185°F and the turkey breast reaches 165°F. Baste the turkey every 20-30 minutes with the turkey drippings.

Step 5

Rest, Carve & Serve: Remove the baking sheet from the oven and cover the turkey loosely with foil. Let the turkey rest for 15 minutes before carving and serving.