butterflied

Pan Grilled&nbsp;butterflied Flank Steak stuffed with spinach,&nbsp;garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner!&nbsp;

Spinach Stuffed Flank Steak Rolls

lb. flank steak (butterflied)

onion (chopped)

garlic (minced

cream cheese

Provolone cheese (or mozzarella

baby spinach

Salt and pepper (to taste)

Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.

Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.

Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers&nbsp;to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.

Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

https://content.jwplatform.com/videos/ym86TIod.mp4

Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese.

Cheesy Spinach Stuffed Flank Steak Rolls

A Spatchcock Turkey is the miracle Thanksgiving recipe recipe you never knew you needed! Don’t be intimidated – learning how to spatchcock a turkey is much easier than it sounds &amp; results in a perfectly juicy, evenly cooked, super flavorful Thanksgiving turkey that's ready in less than 2 hours – freeing up your oven to make delicious Thanksgiving side dishes &amp; pies!

How to Spatchcock a Turkey (Miracle Method with Step-by-Step Photos!)

plastic cutting board

sharp kitchen shears

sharp chef’s knife

rolling pin

roasting pan

Turkey prep

Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Remove the back bone

Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy.

Split the breast plate

With the turkey still facing breast side down, carefully use your hands to stretch open the ribs of the turkey, revealing its inner cavity. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.

Finish spatchcocking: Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!! (Note: If you have difficulty cracking the chest plate of the turkey, flip the turkey back over, running the tip of a sharp knife over the bone from within the open cavity – these score marks help ease up any resistance. Flip the bird back over &amp; press down on it again.)

This is THE recipe to use when spatchcocking a turkey. I've come back to this recipe time and time again. My family was blown away when I followed this recipe and it was my first time cooking a whole turkey! Jess KNOWS what she's doing.

2020 Thanksgiving brought a new technique to my kitchen with this easy-to-follow recipe. The aroma of roasting turkey in our house piqued our appetites. The Lemon-Herb Butter was simple to make (I'll never buy the store version again, now that I know how quick and easy I can make it) and kept the turkey moist and tender throughout roasting process... and these were the most delicious carrots and onion quarters I've ever oven-roasted. Spatchcock Turkey has become our newest Family Tradition...Thank you, Thank you, Thank you!!!

Thank you for explaining all of this!  I've done it with  chicken before but this will be my first with Turkey - It'll save so much time.  Photos to follow.

With the classic flavors of lemon &amp; herbs, this Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable meal for Thanksgiving, Friendsgiving, or any holiday dinner! Mix lemon zest, rosemary, sage, &amp; thyme in with fresh butter, &amp; then use it to season a spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

Lemon Herb Butter Roast Spatchcock Turkey (The Easiest Thanksgiving Turkey Recipe!)

lemon butter

olive oil

carrots,

yellow onions, quartered

salt black pepper, to season

(8 ounces) unsalted butter,

lemons, zested

garlic,

cutting board

Sharp kitchen shears

Sharp chef’s knife

Rolling pin

Roasting pan

Turkey baster

Instant-read thermometer

Carving set

Prep

Preheat the oven to 450 degrees F, ensuring a rack is positioned in the center of the oven. Remove the turkey from its packaging. There is no need to rinse your turkey (rinsing promotes cross-contamination). Instead, simply use paper towel to pat the surface of the turkey as dry as possible. If present, remove the neck &amp; giblets from the cavity of the turkey. Discard or set aside for easy turkey gravy. Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down.

Prep the lemon herb butter

Add all listed herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt &amp; ground black pepper as desired. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.

Spatchcock the turkey

(Note: For more guidance + step-by-step photos, be sure to check out this full How to Spatchcock a Turkey guide!) Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey’s backbone until it’s completely detached. Discard or set aside for easy turkey gravy. Locate the top of the turkey’s breast plate directly behind the turkey breasts. Place the heel of a sharp chef’s knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks. Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey such that its breast side is facing up. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate, cracking the bone all the way through such that the turkey lays flat  – your turkey is spatchcocked &amp; ready for roasting. Great job!!!

Season the spatchcocked turkey

Use your hands to spread the prepared lemon herb butter from Step 2 between the turkey skin &amp; meat. Buttering the turkey meat directly helps keep it juicy &amp; flavorful. If needed, use paper towel to pat the turkey skin as dry as possible. Drizzle the olive oil over the entire surface of the turkey skin, then season generously with kosher salt &amp; ground black pepper. If you have any remaining lemon herb butter, dot it over the top of the turkey.

Prepare for roasting

Arrange the onions &amp; carrots across the bottom of a roasting pan. (You can be as rustic as you’d like – no one will see!) If desired, place the turkey neck &amp; spine in the roasting pan, too, for extra flavorful turkey gravy. Set your seasoned spatchcock turkey over top, breast side facing up. Gently tuck the wing tips behind the breasts to prevent burning.

Roast the turkey

Transfer the roasting pan to the oven. Roast at 450 degrees F for 30 minutes. Remove the turkey from the oven for basting. Carefully spoon or brush the drippings in the roasting pan all over the surface of the turkey. Return the roasting pan to the oven, reducing the oven temperature to 350 degrees F. Continue roasting the turkey for 1 additional hour, removing the turkey from the oven every 20 minutes to repeat the basting process. If desired, rotate the roasting pan 180 degrees each time you place it back in the oven to promote even roasting &amp; browning. Pull the turkey from the oven once an instant-read thermometer inserted in the thickest part of the thigh registers an internal temperature of 155 degrees F.

Rest the turkey

Very carefully transfer the roast spatchcock turkey to a cutting board or large flat surface. Tent with foil &amp; set aside to rest at room temperature for 30 minutes before carving. As the turkey rests, its juices will redistribute throughout the meat &amp; its internal temperature will continue to rise to a safe 165 degrees F.

Optional: Prep turkey gravy: Meanwhile, as the turkey rests, prep turkey gravy as desired. For more guidance + step-by-step photos, be sure to check out my Easy Turkey Gravy recipe!

Carve &amp; serve

https://content.jwplatform.com/videos/yIijk20Y.mp4

With the timelessly classic flavors of lemon & herbs, my Easy Herb Butter Roast Spatchcock Turkey is the easiest recipe for an unforgettable Thanksgiving, Friendsgiving, or holiday dinner! These flavors never get old, & they deserve a special place on your Thanksgiving dinner table. Mix lemon zest, rosemary, sage, & thyme in with fresh butter, & then use it to season your spatchcock turkey for a perfectly juicy herb butter roasted turkey made in 3 hours or less!

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Spinach Stuffed Flank Steak Rolls

How to Spatchcock a Turkey (Miracle...

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Top 3 butterflied recipes from across the web

The most viewed butterflied recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach Stuffed Flank Steak Rolls

How to Spatchcock a Turkey (Miracle...

Lemon Herb Butter Roast Spatchcock ...

The most viewed butterflied recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine