Roast Spatchcocked Turkey
This Roast Spatchcocked Turkey takes only half the time to cook than the traditional non-butterflied version. The bonus is a crispy skin.
Keyword : roast spatchcocked turkey, spatchcock turkey
Ingredients
- 1 fresh (not frozen) turkey (10 to 12 lbs)
- Salt to taste
- Ground pepper to taste
- 4 tbsp butter at room temperature (52g)
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Pat dry with paper towels.
- Place turkey on a cutting board, breast side down. Cut off tail and trim off excess skin around the cavity.
- Using a very sharp pair of kitchen shears, cut along one side of backbone until you reach the thigh joint. That joint is the hardest part to cut through. Carefully cut around it up to the neck.
- Make another cut along the other side of the backbone. Th entire backbone can now be removed. Reserve it for making turkey broth for use in making Turkey Gravy.
- Using a cleaver or sharp knife, split the breastbone in half lengthwise. This will make it easier for the next step.
- Flip the turkey over and press down hard on the ridge of the breastbone until you hear cracks. The turkey should now rest flatter on the cutting board.
- Transfer the turkey onto a roasting rack with breast side up, and place in the refrigerator overnight, uncovered for it to dry up.
- When ready to roast, preheat oven to 425°F (220°C) in a regular oven or 400°F (200°C) if using a convection oven.
- Chopped together dried herbs if they are a little chunky. Add to the room temperature butter and mix until combine.
- Spread butter mixture under the skin near the breast area.
- Sprinkle salt and ground pepper all over the turkey. Spread or rub remaining butter mixture all over the turkey.
- Tug the wing tips over the shoulder and under the breasts. Pour about 2 cups (48ml) of water into the baking pan.
- Transfer turkey to the preheated oven and roast for 30 minutes. Rotate the pan and continue to roast for another 30 minutes.
- Check the temperature with an instant-read thermometer. Some turkey may be ready after 60 minutes. If not, rotate again and continue roasting for another 10 to 15 minutes. Check temperature after every 10 minutes. If the skin is brown, tent the turkey with alunimum foil to prevent further browning.
- According to the FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
- Remove from oven and allow turkey to rest for 15 to 20 minutes before carving.
Notes
1. If the turkey legs are sticking out of the pan, place foil under each leg to prevent juices from dripping into the oven.
2. If you wish to have a pan of roasted vegetables, peel and cut root vegetables like beetroot and carrots into half inch thick slices. Half brussel sprouts lengthwise. Toss each kind of vegetables separately with salt, ground pepper, chopped fresh rosemary and thyme, and olive oil. Place prepared vegetables in a roasting pan.
Add the pan of vegetables after first rotation of turkey in the oven. At 425°F (220°C) in a regular oven or 400°F (200°C) for convection oven, vegetables should be cooked in 35 to 40 minutes.
2. If you wish to have a pan of roasted vegetables, peel and cut root vegetables like beetroot and carrots into half inch thick slices. Half brussel sprouts lengthwise. Toss each kind of vegetables separately with salt, ground pepper, chopped fresh rosemary and thyme, and olive oil. Place prepared vegetables in a roasting pan.
Add the pan of vegetables after first rotation of turkey in the oven. At 425°F (220°C) in a regular oven or 400°F (200°C) for convection oven, vegetables should be cooked in 35 to 40 minutes.
Nutrition
Calories: 243kcal
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