Spatchcock Turkey Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Additional Time
12 hrs
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Servings
8
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Calories
846 kcal
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Course
Main Course
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Cuisine
British
Spatchcock Turkey Recipe
Description
This recipe involves flattening the turkey by removing the backbone and pressing down on the breastbone. The turkey is then seasoned liberally with coarse salt and pepper and left uncovered in the refrigerator for 12 to 48 hours to dry-brine, improving flavor and skin texture. The herb butter, containing fresh herbs, shallot, garlic, and white wine, is prepared to be spread under the skin, imparting aromatic flavor and moisture during roasting.
Roasting at a high temperature promotes browning of the skin while cooking the meat thoroughly. The flattened shape aids in more even heat exposure. After roasting, the turkey is rested before serving to retain juices and tenderness. This method is suitable for traditional holiday meals or whenever a flavorful whole turkey is desired.
Notes recommend allowing the turkey to rest warm wrapped in foil or in a cooler for up to 90 minutes. Leftovers can be refrigerated for up to 5 days or frozen for 3 months, with suggested reheating methods including warming in chicken stock for moisture. The recipe also provides preparation tips such as drying the turkey skin for better browning and advises against tucking the wings to stabilize the bird during cooking.
Ingredients
For the Turkey:
- 1 12-14 pound turkey fresh or prefrozen-thawed
- 3 tablespoons salt coarse
- ½ teaspoons black pepper freshly cracked
For the Herb Butter:
- 3 tablespoons salt coarse
- 1 teaspoon black pepper ground
- lemon zest of 1
- ¼ cup parsley fresh leaves
- 1 ½ tablespoons thyme leaves
- 1 ½ tablespoons rosemary leaves
- 15-18 sage fresh leaves
- 2 unsalted butter sticks (units not specified
- ½ cup white wine dry
- 1 tablespoon shallot peeled, finely grated
- 2 garlic finely minced
Instructions
- Be sure the turkey is completely thawed. Remove the neck and giblets and set them to the side to use in my turkey gravy.
- Lay the turkey breast side down and using kitchen shears remove the back bone by cutting it on either side from the front to the back. Reserve the backbone with the giblets and neck.
- Flip the turkey over and placing one hand onto the other press down on the sternum, breaking the wishbone, and flattening the turkey.
- Pat the turkey dry on both sides with paper towels.
- Next, transfer it to a rack and place it over a sheet tray or a baking pan.
- Generously season the turkey on both sides with salt. Give it a gently season of freshly cracked pepper. Do not worry about going under the skin.
- Dry brine the turkey uncovered in the fridge for 12 to 48 hours.
- When you’re ready to bake it, remove it from the fridge and let it sit at room temperature for 20 to 25 minutes. Preheat the oven to 425° convection or 450° non convection.
- In a food process combine the salt, pepper, parsley, lemon zest, thyme, rosemary, and sage. Process on high until everything becomes finely ground. Set it to the side.
- Next, in a small sized pot add the butter, shallot, garlic, wine, and 1 ½ tablespoons of the herb salt and heat over low heat just until melted.
- Using a meat injector, suck up the herb and wine butter and place the injector needle. directly into the breasts, thighs, drums, and wings until all of it has been used. See notes below for an additional option.
- Pierce the thickest part of the breasts with a thermometer.
- Place the turkey in the pan on a middle rack in the oven at 425° convection until it reaches 160° internally, which takes about 1 hour and 10 minutes for this sized turkey.
- Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for 20 to 25 minutes. You’ll notice that internal temp will rise to and most likely past the FDA recommended 165° temperature.
- Serve the turkey with optional garnishes.
Notes
- Keep the cooked turkey warm, wrapped in foil or a cooler, for up to 90 minutes before serving.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw fully before reheating.
- Reheat turkey in a covered pan with chicken stock at 350°F for 15–20 minutes to maintain moisture.
- Dry the turkey skin thoroughly with paper towels to improve browning.
- You do not have to tuck the wings behind the turkey; they help stabilize it while cooking.
- Herb salt leftover from preparation can be refrigerated for up to 2 weeks for other uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 846 kcal
% Daily Value*
| Calories | 846kcal | 42% |
| Carbohydrates | 2g | 1% |
| Protein | 167g | 334% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 494mg | 165% |
| Sodium | 6105mg | 254% |
| Potassium | 1778mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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