Description
Learn how to make a delicious spatchcocked turkey that’s juicy and flavorful. This butterflied turkey is seasoned with a fragrant herb paste and roasted to perfection, making it an ideal choice for your Thanksgiving feast.
Ingredients
Scale
For the Herb Paste:
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Turkey:
- 1 whole turkey (10–12 pounds), backbone removed and flattened
- 1 lemon, zested and halved
- 1 onion, quartered
- 2 cups chicken broth (optional, for roasting pan)
Instructions
- Prepare the Turkey: Preheat the oven to 450°F (230°C). Pat the turkey dry with paper towels.
- Make the Herb Paste: In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper to form a herb paste.
- Season the Turkey: Rub the herb mixture all over the turkey, including under the skin where possible.
- Roast the Turkey: Place the turkey on a roasting pan, tuck lemon halves and onion quarters around it, and optionally add chicken broth to the pan. Roast for 1 to 1 hour 15 minutes until cooked through.
- Rest and Carve: Let the turkey rest for 15-20 minutes before carving.
Notes
- Removing the backbone allows the turkey to cook faster and more evenly.
- Basting is optional due to high oven temperature and herb oil.
- Letting the turkey rest helps retain juices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5 ounces cooked turkey
- Calories: 290
- Sugar: 0g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
