Description
This spatchcock turkey recipe delivers a juicy, flavorful bird with crispy skin by cutting out the backbone and flattening the turkey for even roasting. Infused with an aromatic herb and spice blend including thyme, rosemary, sage, garlic, and lemon zest, this method reduces cooking time while maximizing taste and texture.
Ingredients
Scale
Herb and Spice Mixture
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons ground paprika
- 2 teaspoons ground black pepper
- 5 cloves garlic, minced
- 1 tablespoon lemon zest (from 1 lemon)
- ½ cup olive oil
Main Ingredient
- 12 pound whole turkey (thawed if frozen)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside for roasting your turkey.
- Make Herb Mixture: In a small dish, combine the chopped fresh thyme, rosemary, sage, kosher salt, onion powder, paprika, ground black pepper, minced garlic, lemon zest, and olive oil to create a fragrant and flavorful herb paste.
- Position Turkey: Place the whole turkey breast side down on a large cutting board to begin the spatchcock process.
- Dry the Turkey: Pat the turkey dry thoroughly using paper towels to help the skin crisp up during roasting.
- Remove Backbone: Locate the backbone of the turkey and, using kitchen shears, cut along both sides of the backbone to remove it completely.
- Flatten the Turkey: After removing the backbone, spread the rib cavity open. Score down the center of the breastbone with a knife to help flatten the turkey.
- Press Flat: Flip the turkey over and press firmly on the center of the breastbone so the turkey lies flat, making it ready for even roasting.
- Season Turkey: Spread half of the herb mixture all over the turkey and underneath the skin by the breasts and thighs. Flip it over and spread the remaining herb mixture on the exterior and inside the rib cavity.
- Position for Roasting: Flip the turkey back over one last time so it lays flat on the prepared baking sheet, ensuring the skin side is up for optimal crisping.
- Roast the Turkey: Roast in the preheated oven for 90 minutes or until the internal temperature at the thickest part of the breast reaches between 160-165°F.
- Rest Before Serving: Remove the turkey from the oven and let it rest for 20 minutes before slicing to allow the juices to redistribute for a moist and tender result.
Notes
- Make sure the turkey is fully thawed before beginning to ensure even cooking.
- Using kitchen shears makes removing the backbone safer and easier.
- Resting the turkey after roasting is essential for juicy meat.
- Use a reliable meat thermometer to check doneness accurately.
- If unable to find fresh herbs, dried herbs may be substituted though they will be less aromatic.
