Description
A spatchcocked turkey recipe that speeds up roasting time and ensures crispy, evenly cooked skin with moist meat. This method involves removing the backbone and flattening the turkey for quick, high-heat roasting.
Ingredients
Scale
Main Ingredients
- 1 whole turkey (10-14 pounds)
- Salt and pepper, to taste
- Olive oil or melted butter (for basting)
Optional Aromatics
- Fresh herbs (rosemary, thyme, sage)
- 1 lemon, halved
- 1 head of garlic, halved
- 1 onion, quartered
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for high-heat roasting that crisps the turkey skin.
- Position Turkey: Place the turkey breast-side down on a large cutting board or clean surface to begin the spatchcocking process.
- Remove Backbone: Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Save the backbone for making stock if desired.
- Flatten Turkey: Flip the turkey over and press firmly on the breastbone to flatten the bird evenly for roasting.
- Season: Generously season the turkey all over with salt and pepper, ensuring the skin is well coated.
- Add Aromatics (Optional): Stuff the turkey cavity with fresh herbs, lemon halves, garlic, and onion quarters to impart flavor while roasting.
- Oil or Butter: Drizzle olive oil or melted butter over the skin and rub it in for enhanced browning and flavor.
- Roast: Place the flattened turkey in the preheated oven and roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Rest: Remove the turkey from the oven and let it rest for 15-20 minutes to allow juices to redistribute before carving and serving.
Notes
- Spatchcocking reduces cooking time compared to traditional roasting.
- Using a meat thermometer is crucial to ensure the turkey reaches a safe internal temperature.
- Saving the backbone is great for homemade turkey stock or broth.
- Resting the turkey prevents juices from escaping when carving.
- Optional aromatics enhance flavor but can be omitted to keep the recipe simple.
