Description
Learn how to make a delicious and juicy spatchcocked turkey with this easy recipe. Spatchcocking the turkey reduces cook time and ensures even cooking, resulting in a perfectly roasted bird with crispy skin and flavorful meat.
Ingredients
Whole Turkey:
1 whole turkey (10–14 pounds), thawed and giblets removed;
Seasoning:
2 tablespoons olive oil or melted butter; 1 tablespoon kosher salt; 2 teaspoons black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary;
Additional:
1 lemon, halved; 1 onion, quartered; fresh herbs (like rosemary, thyme, sage) for roasting
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C) and prepare a roasting pan with a wire rack.
- Spatchcock the Turkey: Remove the backbone, flatten the turkey, and pat it dry.
- Season the Turkey: Mix olive oil or butter with seasonings and rub all over the turkey.
- Add Flavor: Place lemon, onion, and herbs around the turkey.
- Roast: Roast the turkey until cooked through.
- Rest and Carve: Let the turkey rest before carving and serving.
Notes
- Spatchcocking reduces cook time and ensures even cooking.
- Use the removed backbone to make turkey stock or gravy.
- For crispier skin, dry the turkey uncovered in the fridge overnight before roasting.
