Description
This Herb Roasted Spatchcock Turkey recipe offers a faster and flavorful way to roast a whole turkey by butterflying it for even cooking. Infused with fresh thyme, rosemary, and garlic, and drizzled with olive oil, the turkey roasts to a golden-brown perfection, ensuring juicy meat and crispy skin. Ideal for holiday feasts or any special occasion where oven time is limited.
Ingredients
Scale
Main Ingredients
- 1 14-16 lb turkey
- 10 garlic cloves (peeled and lightly crushed, more to taste)
- 1 bunch fresh thyme (leaves removed)
- 1 bunch fresh rosemary (leaves removed)
- 1/2 cup olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Optional
- 1 recipe Homemade Turkey Gravy
Instructions
- Prepare the Oven: Heat your oven to 450 degrees F to get it sufficiently hot for roasting the turkey.
- Spatchcock the Turkey: Place the turkey breast side down on a cutting board and carefully cut out the backbone using kitchen shears or a sharp knife. Turn the turkey over and press firmly on the breast to flatten it out evenly. Position the bird breast side up in a large roasting pan so that the wings partially cover the breasts and the legs stick out.
- Add Herbs and Garlic: Tuck the crushed garlic cloves, thyme leaves, and rosemary leaves beneath the bird and into the nooks formed by the wings and legs to infuse the turkey with aromatic flavors during roasting.
- Season and Oil: Drizzle the olive oil evenly over the entire surface of the turkey, then generously season with kosher salt and freshly cracked black pepper to taste.
- Initial Roast: Place the roasting pan in the oven and roast at 450 degrees for 20 minutes until the turkey starts to brown nicely on the surface.
- Baste and Adjust Temperature: Remove the turkey from the oven and baste it with the pan juices to keep it moist. Return the turkey to the oven, reducing the temperature to 400 degrees F. If the turkey begins to brown too quickly, reduce the heat further to 350 degrees F.
- Finish Cooking: Start checking the temperature of the turkey about 15 minutes later (or 10 minutes for a smaller bird), using an instant-read thermometer inserted into the thickest part of the thigh. The turkey is done when it reaches an internal temperature of 165 degrees F in multiple places.
- Rest and Serve: Allow the turkey to rest for several minutes before carving. Serve the bird accompanied by the roasted garlic cloves and pan juices or your favorite homemade turkey gravy.
Notes
- This spatchcock method dramatically reduces roasting time, perfect for busy kitchens or when you have multiple dishes to bake simultaneously.
- Flattening the turkey ensures it cooks evenly, producing juicy meat and crisp skin all over.
- Use an instant-read thermometer for precise temperature checking to avoid undercooking or drying out the turkey.
- If desired, save pan drippings to make a rich homemade turkey gravy for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 677 kcal
- Sugar: 0.4 g
- Sodium: 625 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.04 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 120 g
- Cholesterol: 355 mg
