Spatchcock Turkey
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
16 servings
-
Calories
506 kcal
-
Course
Main Course
-
Cuisine
American
Spatchcock Turkey
Description
This Spatchcock Turkey starts by removing the backbone with kitchen shears or a knife, then pressing the bird flat to break the breastbone, which helps it cook quickly and evenly. The butter is mixed with kosher salt, coarse black pepper, and chopped fresh sage, thyme, rosemary, and parsley to create a seasoned herb butter.
The seasoned butter is rubbed thoroughly all over the turkey, including under the skin where possible, to infuse flavor and maintain moisture during roasting. The wings are tucked under for compactness. The bird is roasted first at 350°F for 90 minutes, then the temperature is increased to 400°F for 15 minutes to crisp the skin.
After roasting, resting the turkey for 10 to 15 minutes allows juices to redistribute, resulting in a moist and flavorful portion. This method shortens cooking time compared to whole roasting and yields a tender, golden bird with aromatic herb flavors.
Ingredients
- 1 pound turkey
- 1/2 cup butter unsalted
- 1 tablespoon kosher salt
- 1 teaspoon black pepper coarse ground
- 1 tablespoon sage chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat the oven to 350 degrees, remove the giblets and dry your turkey well with paper towels.
- Mix the butter with the salt, pepper, sage, thyme, rosemary and parsley.
- Put the turkey on a large sheet pan backbone facing up and using either kitchen shears or a large chef's knife cut out the backbone (I use a chefs knife and it took about 30 seconds) then turn back over and press the turkey down flat (you'll hear some bones breaking as it lays flat).
- Rub the butter all over the turkey and tuck the wings under before roasting for 90 minutes before raising the temperature to 400 and roasting for an additional 15 minutes (don't forget to rest the turkey for 10-15 minutes before carving).
Notes
- Use kitchen shears or a sharp chef's knife to remove the backbone safely and quickly.
- Ensure the turkey is thoroughly dried before applying herb butter to promote crisp skin.
- Rest the turkey after roasting for 10 to 15 minutes before carving to maintain juiciness.
- Use fresh herbs for the butter blend to enhance aroma and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Protein | 69g | 138% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 247mg | 82% |
| Sodium | 797mg | 33% |
| Potassium | 726mg | 15% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
