Description
This Crispy Spatchcock Turkey recipe delivers a perfectly roasted, golden-brown bird with tender and juicy meat. The turkey is butterflied for even cooking and served with rich homemade gravy made from the turkey’s neck, backbone, giblets, and fresh vegetables, creating a classic and flavorful meal ideal for holidays or special occasions.
Ingredients
Vegetables and Herbs
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart)
- 12 thyme sprigs
- 2 bay leaves
Turkey
- 1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats and Broth
- 2 tablespoons vegetable oil, divided
- 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
- 3 tablespoons butter
- 4 tablespoons flour
Instructions
- Prepare Oven and Vegetables: Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs evenly across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables to hold the turkey during roasting.
- Prepare Turkey: Pat the spatchcocked turkey dry thoroughly with paper towels to ensure crispy skin. Rub all surfaces of the turkey with 1 tablespoon of vegetable oil. Season generously with kosher salt and freshly ground black pepper on all sides. Tuck the wing tips behind the back to prevent burning. Place the turkey on the prepared rack, pressing down on the breastbone to flatten the breasts slightly, ensuring even cooking.
- Roast Turkey: Transfer the turkey to the oven and roast for approximately 80 minutes, rotating the pan occasionally for even heat exposure. Use a meat thermometer to check doneness: the breast should reach 150°F (66°C) and the thighs at least 165°F (74°C).
- Make Gravy Base: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat the remaining 1 tablespoon of vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery; cook and stir occasionally until the vegetables soften and brown in spots, about 5 more minutes.
- Simmer Broth: Add the 1 1/2 quarts of chicken or turkey broth, remaining thyme sprigs, and bay leaves to the saucepan. Bring to a boil, then reduce heat to a bare simmer. Cook uncovered for 45 minutes to fully extract flavors. Strain the mixture through a fine-mesh strainer into a 2-quart measuring cup, discarding solids and skimming off any fat from the surface.
- Prepare Gravy: In a clean 2-quart saucepan, melt the butter over medium-high heat. Whisk in the flour and cook constantly until the roux turns golden brown, about 3 minutes. Gradually whisk in the strained broth in a thin, steady stream until fully combined. Bring to a boil, then reduce heat to a simmer. Cook until the gravy thickens and reduces to about 1 quart, approximately 20 minutes. Season the gravy with salt and pepper to taste, then cover and keep warm.
- Rest Turkey and Finish Gravy: When the turkey is cooked, remove it from the oven and transfer the rack to a new baking sheet. Let the turkey rest at room temperature for 20 minutes prior to carving. Carefully pour any collected pan juices through a fine-mesh strainer into a liquid measuring cup, skimming off excess fat. Whisk these juices into the prepared gravy to enhance the flavor and richness.
- Carve and Serve: Carve the rested turkey and serve slices with the warm homemade gravy for a delicious, elegant meal that highlights the crispy skin and juicy meat balanced with savory gravy.
Notes
- Spatchcocking the turkey helps it cook faster and more evenly while producing crispy skin.
- Use a meat thermometer to ensure the turkey is cooked safely and does not dry out.
- Reserve the neck, backbone, and giblets to create a flavorful homemade gravy.
- Resting the turkey after roasting allows juices to redistribute for moist meat.
- Adjust seasoning of gravy at the end to suit your taste preferences.
- If desired, add a splash of white wine or brandy to the gravy for additional depth of flavor.
- Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
