Spatchcock Turkey

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.