Make the holidays a breeze with a Spatchcock Turkey roasted with a citrus herb compound butter. Worry free because everything roasts at the same speed so never serve under or over cooked turkey again.
12-14poundturkeyrinsed, patted dry and giblets removed
For the Citrus Herb Butter
1large navel orangejuiced and zested
1large lemonjuiced and zested
3clovesgarlicminced
4tablespoonschopped fresh sage
3tablespoonschopped fresh rosemary
3tablespoonschopped fresh thyme
1teaspoonsalt
1/2teaspoonpepper
1stick of unsalted butterroom temperature
Instructions
To spatchcock the turkey, place the turkey breast side down, on a cutting board.
Using sharp kitchen shears, cut along both sides of the backbone to remove it. Using a sharp knife, make score the long oblong bone in the center of breast.
Flip the turkey skin side up and press down on the center of the breastbone to flatten, you will hear it crack. Cut off the wing tips at the first joint and save for stock or gravy.
In a bowl, stir together the orange juice, lemon juice, garlic, herbs, salt, pepper and butter.
Place the turkey skin side up in a large roasting pan and spread 1/2 the butter under the skin to coat. Spread the remaining butter over the skin and season with salt/pepper.
Place the rack in the bottom third of the oven and preheat to 500˚F.
Transfer the turkey to the oven and roast for 30 minutes. Turn the heat to 425˚F and continue roasting the turkey for 1 hour. Check the temperature of the turkey by inserting an instant read thermometer into the thickest part of the thigh. When the temperature reaches 150˚F, remove from the oven, tent with foil and rest for 30 minutes. If your turkey has not reached temperature, continue cooking for an additional 30 minutes or until the temperature is reached.
Carve the turkey and serve.
Notes
If your turkey seems to be browning too quickly, tent the breast with foil and leave the legs uncovered.