Spatchcock Turkey
Nov 14, 2024 01:34 PM
If you are serving turkey this holiday season, you have to try this roasted Spatchcock Turkey. You will enjoy an evenly roasted, juicy, crispy-skinned turkey in half the time of a traditional turkey. It’s quick, easy, and so convenient!
If you are looking for new ways to prepare the star of your holiday meal, add this Roasted Spatchcock Turkey recipe to your must-try list! P.S. Don’t forget the Cranberry Sauce, which is delicious with turkey.
Spatchcocking a turkey is the same as butterflying or removing the backbone to lay the turkey flat in your roasting pan. Here’s why it’s a game-changer for Thanksgiving:
Done in half the time –There’s no special tying required, and, amazingly, a 10-12 pound bird will be done in half the time of a traditional Roast Turkey.
Evenly cooked meat – The finished turkey is more moist and there’s less chance of overcooking the lean turkey breast.
Juicy and flavorful with crispy skin – The butterflied position of the turkey exposes more of the skin to direct heat, giving you a crispy, evenly browned skin.
Easy to carve – Since the body is flat, carving a spatchcocked turkey is much easier.
Ingredients:
- 12 lb turkey, Anything from 11-14 lbs will work, but bake time will vary
- salt & pepper
For the Flavored Butter
- 3/4 cup unsalted butter, 12 Tbsp, softened
- 2 Tbsp light olive oil, plus more to drizzle top
- lemon zest, from 1 lemon
- 2 Tbsp fresh lemon juice, from 1 lemon
- 3 large garlic cloves, finely minced
- 1/4 cup fresh parsley, chopped
- 1/2 Tbsp sea salt
- 1/2 tsp black pepper, freshly ground
For the ‘Stuffing’
- 1 large onion, sliced into rings
- 3 celery sticks, sliced
- 1 carrot, sliced into rings (no peeling)
- 4 garlic cloves, sliced (no peeling)
- 1/2 cup water
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
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