Imagine a Thanksgiving feast where the turkey is not only the centerpiece but also the star of the show. A spatchcocked turkey, with its crispy skin and juicy meat, is the perfect solution for any holiday gathering. This method of cooking a turkey involves removing the backbone, flattening the bird, and roasting it at a high temperature. The result is a dish that is both visually appealing and incredibly flavorful. The spatchcocked turkey is a game-changer for those who want to achieve that perfect balance of crispy skin and tender meat without the hassle of traditional roasting methods.
Ingredients
- 1 whole turkey, approximately 10-12 pounds, thawed
- ½ cup olive oil
- 3 tablespoons fresh herbs (rosemary, thyme, parsley, sage)
- 2 teaspoons poultry seasoning or turkey seasoning (optional)
- Salt and black pepper
- 4 carrots, chopped
- 3 ribs celery, chopped
- 2 large onions, chopped
Instructions
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Prepare the Turkey: Place the turkey on a large cutting board, breast side down. Pat the turkey dry with paper towels to make it easier to handle. Locate the backbone and using a pair of kitchen shears, begin to cut along each side of the backbone, starting at the tail end. Continue cutting all the way to the neck as shown. Repeat the process on the other side of the backbone until the backbone is removed. Use the shears or a knife to cut away any loose overhanging skin by the neck opening. You can save the backbone for gravy or stock.
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Flip and Flatten: Flip the turkey over, breast side up. Using your palms, press on the breast bone until the turkey is splayed or flattened. You will likely hear a few cracks during this process. The goal here is to flatten the turkey for even cooking.
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Season and Prepare: Dry off the turkey with paper towels and season with about 2 teaspoons of black pepper. Place the turkey on top of the vegetables (carrots, celery, onions) arranged in a large rimmed baking sheet.
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Herb Butter: Mince 10 large sage leaves and remove 1 tablespoon worth of fresh thyme leaves. Place these herbs in a bowl with the softened butter and mix until a paste is formed. Spread the herb butter on top of the turkey and under the skin wherever possible.
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Roast the Turkey: Preheat the oven to 450°F. Place the turkey in the oven and roast for about 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F. Rotate the pan 180 degrees at the halfway point to ensure even cooking.
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Rest and Serve: Remove the turkey from the oven and loosely tent with foil. Rest at least 15 minutes before carving. This step allows the juices to redistribute, making the turkey even more tender and flavorful.
Top Tips
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Use a Meat Thermometer: Ensure that your turkey is cooked to a safe internal temperature by using a meat thermometer. This is crucial for preventing foodborne illness.
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Dry Brine: If you have time, consider dry brining your turkey by sprinkling kosher salt over it and letting it sit in the fridge for a few hours or overnight. This step enhances flavor and crispiness.
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Prevent Burning: To prevent the drippings from burning, you can add 8-12 ounces of water to the pan or scatter vegetables like carrots and celery under the turkey.
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Crisp Skin: Pat the skin dry with paper towels before roasting to help it crisp up. You can also rub the skin with a little bit of oil to enhance browning.
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Save the Bones: Don’t discard the backbone Use it to make a delicious turkey stock or gravy that will elevate your holiday meal.
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Herb Selection: Feel free to mix and match herbs like rosemary, thyme, parsley, and sage to create a unique flavor profile that suits your taste.
Variations
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Smoked Spatchcocked Turkey: For a smoky twist, cook your spatchcocked turkey in a smoker at 225°F for about 2 hours, or until it reaches an internal temperature of 165°F.
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Garlic Butter Spatchcocked Turkey: Replace the herb butter with garlic butter by mixing softened butter with minced garlic and spreading it over the turkey.
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Spicy Spatchcocked Turkey: Add some heat by sprinkling red pepper flakes over the turkey before roasting.
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Lemon and Herb Spatchcocked Turkey: Mix lemon zest with your herb butter for a bright and citrusy flavor.
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Butter-Basted Spatchcocked Turkey: Brush the turkey with melted butter during the last 20 minutes of roasting for an extra layer of richness.
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Stuffing Under the Turkey: Place a layer of stuffing under the turkey before roasting to infuse the meat with extra flavor.
Nutritional Guide
| Nutritional Information | Per Serving (serves 8-10) |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Carbohydrates | 5g |
| Protein | 35g |
Additional Nutritional Notes: This recipe is relatively low in carbohydrates and high in protein, making it a great option for those looking for a balanced meal. The high fat content from the olive oil and herb butter adds flavor and moisture to the turkey. Always ensure that your turkey is cooked to a safe internal temperature to prevent foodborne illness. Enjoy your delicious spatchcocked turkey
