When it comes to Thanksgiving or any cozy gathering, there’s nothing quite like the aroma of a beautifully roasted turkey filling your home. If you’re looking to take your turkey game up a notch this year, consider trying out this flavorful Roast Spatchcocked Turkey recipe. Spatchcocking, also known as butterflying, involves removing the backbone of the turkey and flattening it out before roasting. This method allows for quicker, more even cooking, resulting in juicy meat and crispy skin. Brighten up your table this holiday season with a show-stopping turkey that is sure to impress your guests.
Roast Spatchcocked Turkey Recipe on Food52
Ingredients:
– 1 whole turkey (12-14 pounds), giblets removed
– Salt and black pepper, to taste
– 1/2 cup unsalted butter, melted
– 4 cloves of garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme leaves
– Zest of 1 lemon
– 1 lemon, halved
– 1 onion, peeled and quartered
– 2-3 sprigs of fresh rosemary and thyme
Instructions:
1. Preheat your oven to 425°F (220°C) and place a rack in the lower third of the oven.
2. Prepare the turkey by patting it dry with paper towels. Place the turkey breast-side down on a clean cutting board. Using kitchen shears, cut along both sides of the backbone to remove it completely. You can save the backbone for making stock if desired. Flip the turkey over and press down firmly on the breastbone to flatten the bird.
3. Season the turkey generously with salt and pepper on both sides.
4. In a small bowl, mix together the melted butter, minced garlic, chopped rosemary, thyme, and lemon zest. Rub this herb butter mixture all over the turkey, making sure to get under the skin as well.
5. Place the lemon halves, onion quarters, and fresh herb sprigs in the bottom of a large roasting pan. Lay the turkey on top, breast-side up.
6. Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C) and the thigh meat registers 175°F (79°C). Baste the turkey with the pan juices every 30 minutes to ensure a golden, crispy skin.
7. Once cooked, remove the turkey from the oven and tent it loosely with foil. Allow it to rest for at least 20-30 minutes before carving.
8. Carve the turkey into slices and serve with your favorite Thanksgiving sides and gravy.
This Roast Spatchcocked Turkey recipe is a delightful way to elevate your holiday dinner with juicy, flavorful meat and perfectly crispy skin. Plus, the spatchcocking method makes cooking a whole turkey a breeze, ensuring even cooking and a shorter roasting time. Serve this impressive dish to your family and friends, and watch as it becomes the star of the meal. Get ready to receive compliments and requests for the recipe – this turkey is a surefire hit for any festive occasion.
