Description
Spatchcock turkey is the secret to a juicy, evenly-cooked turkey with crispy, golden-brown skin. This simple method is the perfect shortcut for an effortless holiday main dish.
Ingredients
– 1 (12-16 lb) whole turkey
– 2 tbsp olive oil
– 2 tsp kosher salt
– 1 tsp black pepper
– 1 tbsp chopped fresh thyme
– 1 tbsp chopped fresh rosemary
Instructions
1. – Remove the turkey from the packaging and pat it dry with paper towels.
2. – Use sharp kitchen shears to cut along both sides of the backbone to remove it. Discard the backbone or save it for making stock.
3. – Flip the turkey over so the breast side is facing up. Use the palm of your hand to firmly press down on the breastbone until you hear it crack and the turkey lays flat.
4. – Rub the entire surface of the turkey with olive oil and season generously with salt, pepper, thyme, and rosemary.
5. – Place the spatchcocked turkey on a rimmed baking sheet or roasting pan.
6. – Roast at 450°F for 60-90 minutes, until the internal temperature reaches 165°F in the thickest part of the breast.
7. – Allow the turkey to rest for 15-20 minutes before slicing and serving.
Notes
– For crispy skin, make sure to pat the turkey completely dry before seasoning.
– Spatchcocking the turkey helps it cook faster and more evenly.
– Basting the turkey with the pan juices during roasting will help keep it moist.
- Prep Time: 20
- Cook Time: 75
- Category: Main Course
- Method: Roasting
- Cuisine: American