Description
Discover how to make a juicy Spatchcock Turkey with Herb Butter. This recipe provides a crispy skin and significantly reduces roasting time, perfect for a flavorful holiday meal.
Ingredients
Scale
- 1 (12-14 pound) whole turkey
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the turkey by removing the neck and giblets. Pat the turkey dry with paper towels.
- Spatchcock the turkey: Place the turkey breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone. Remove the backbone.
- Flip the turkey breast-side up and press firmly on the breastbone until it flattens. This creates a butterflied turkey.
- In a small bowl, combine the softened unsalted butter, chopped fresh rosemary, chopped fresh sage, chopped fresh thyme, minced garlic, salt, and black pepper. This is your herb butter.
- Gently separate the skin from the breast and thigh meat without detaching it. Spread half of the herb butter mixture evenly under the skin.
- Spread the remaining herb butter over the entire surface of the turkey skin.
- Arrange the quartered onion, chopped carrots, and chopped celery on a large roasting pan. Place the spatchcocked turkey on top of the vegetables.
- Roast the turkey for 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The cooking time for this flattened turkey with savory butter will vary based on turkey size.
- Let the roasted spatchcock turkey with herb butter rest for 15-20 minutes before carving. This ensures a juicy spatchcock turkey.
Notes
- For extra crispy skin on your spatchcock turkey, pat it very dry before applying the herb butter.
- You can prepare the herb compound butter a day in advance and store it in the refrigerator.
- To prevent the turkey skin from browning too quickly, you can loosely tent it with foil during the last part of roasting.
- Save the backbone and giblets to make a flavorful stock or gravy for your Thanksgiving spatchcock turkey.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked turkey
- Calories: 350
- Sugar: 0g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg