Spatchcock Turkey
Juicy and evenly roasted turkey with crispy skin, spatchcocked for faster cooking.
20 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 3 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp fresh thyme (chopped)
- 2 tbsp fresh rosemary (chopped)
- 4 cloves garlic (minced)
- 1 lemon (zested and juiced)
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Place the turkey breast-side down on a cutting board.
Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the turkey and press down firmly on the breastbone to flatten.
Pat the turkey dry with paper towels. In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, garlic, lemon zest, and lemon juice to make a paste.
Rub the herb paste all over the turkey, including under the skin for maximum flavor.
Place the turkey on a wire rack set over a rimmed baking sheet. Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove from oven and let rest for 20 minutes before carving. This allows juices to redistribute for a moist turkey.
Carve and serve with your favorite sides.
Chef's Tips
- Spatchcocking Tip: Use sharp kitchen shears for easier backbone removal. Save the backbone for making stock.
- Crispy Skin: Ensure the turkey is completely dry before seasoning. You can leave it uncovered in the fridge overnight for extra crispy skin.
- Even Cooking: Spatchcocking allows the turkey to cook more evenly and reduces cooking time by about 30%.
- Thermometer: Always use a meat thermometer to check doneness. Insert it into the thickest part of the thigh without touching bone.
- Resting: Don't skip the resting time - it's crucial for juicy meat.
- Leftovers: Store leftover turkey in an airtight container in the fridge for up to 4 days. Use in sandwiches, soups, or salads.
