Spatchcock Turkey
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
8 - 10
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Calories
666 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Turkey
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Spatchcock Turkey is an easy way to make your holiday turkey. This recipe results in a juicy, crispy and delicious turkey that is sure to impress your family.
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Ingredients
- 1 whole turkey 12-14 pounds
- 1 cup butter unsalted, softened, 2 sticks
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon oregano dried
- 2 teaspoons cumin ground
- 2 teaspoons onion powder
- 1 teaspoon sage dried
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Place a rack in the lower third of the oven.
- Remove giblets from the turkey cavity and pat the turkey dry with paper towels.
- 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 over and press firmly on the breastbone to flatten it.
- In a small bowl, mix the softened butter with kosher salt, smoked paprika, dried oregano, ground cumin, onion powder, dried sage, and pepper.
- Gently separate the skin from the meat on the breast and legs. Spread about half of the butter mixture under the skin.
- Rub the remaining butter mixture all over the outside of the turkey.
- Place the turkey on a large, rimmed baking sheet or in a shallow roasting pan, breast-side up.
- Roast the turkey for 20 minutes at 450°F.
- Reduce the oven temperature to 375°F and continue roasting for about 1 hour 10 minutes to 1 hour 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Baste the turkey with the pan juices every 30 minutes.
- If the skin browns too quickly, cover loosely with aluminum foil.
- Once done, remove the turkey from the oven and let it rest for 20 minutes before carving.
- Carve the turkey, serve and enjoy!
Notes
- To thaw a turkey properly, allow 24 hours for every 5 pounds of turkey to thaw in a refrigerator.
- Make sure to check the turkey's internal temperature at different spots, especially in the thickest parts of both the thigh and breast, to ensure it's fully cooked.
- If you want extra crispy skin, you could let the turkey air dry in the fridge, uncovered, for several hours or overnight before seasoning and roasting.
- Since you're basting every 30 minutes, be sure to open the oven door as briefly as possible to avoid losing too much heat.
- Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
666kcal
(33%)
Carbohydrates
2g
(1%)
Protein
70g
(140%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
293mg
(98%)
Sodium
2289mg
(95%)
Potassium
772mg
(16%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
1339IU
(27%)
Vitamin C
0.2mg
(0%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 293mg | 98% |
| Sodium | 2289mg | 95% |
| Potassium | 772mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1339IU | 27% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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