Spatchcock Turkey Recipe
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.
Servings: 12
Cost: $20
Equipment
- large cutting board
- instant-read or probe thermometer
- wire roasting rack
- large rimmed baking sheet or tested roasting pan
Ingredients
- 12-14 pound turkey fully thawed if frozen, patted dry, neck and giblets removed
For the Citrus Herb Butter
- 1 large navel orange juiced and zested
- 1 large lemon juiced and zested
- 3 cloves garlic minced
- 4 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 stick of unsalted butter room 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. If needed, use a sharp knife to score the cartilage at the center of the breast to make flattening easier.
- 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.
- Stir the softened butter, orange juice and zest, lemon juice and zest, garlic, herbs, salt and pepper together until combined.
- Place the turkey skin side up in a large roasting pan. Spread half underneath the turkey skin and the remaining mixture over the outside.
- 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 turkey with an instant-read thermometer in the thickest part of the breast and the innermost part of the thigh and wing. For the USDA home-cooking standard, the turkey is safely cooked when all three areas reach 165°F. If the turkey has not reached the proper temperature, continue roasting and check again at short intervals until it is done.
- Carve the turkey and serve.
Notes
- Turkey size: This recipe was tested with a 12–14 pound turkey. Cooking time can vary, so use a thermometer to determine doneness.
- Browning: If the breast becomes too dark before the turkey is finished cooking, loosely tent the breast with foil while leaving the legs exposed.
- Make ahead: The turkey can be spatchcocked the day before and refrigerated on a rimmed baking sheet until ready to season and roast.
- Storage: Refrigerate leftover cooked turkey in an airtight container for up to 4 days.
- Freezing: Freeze cooled leftover turkey in an airtight freezer-safe container for longer storage.
- Reheating: Reheat leftovers to 165°F, adding a splash of broth or gravy to help keep the turkey moist.
Nutrition
Calories: 468kcal | Carbohydrates: 3g | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 555mg | Potassium: 770mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 3mg