Description
This spatchcock turkey recipe delivers a flavorful and impressive centerpiece for your holiday table. It’s easier and faster than traditional roasting, ensuring a juicy and evenly cooked bird.
Ingredients
Scale
- 1 (12-14 pound) turkey, thawed
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat oven to 425°F (220°C).
- Remove giblets and neck from turkey cavity. Pat turkey dry with paper towels.
- Place turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it.
- Open the turkey like a book and press firmly on the breastbone to flatten it.
- In a small bowl, combine olive oil, salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
- Rub the mixture all over the turkey, under the skin of the breast if possible.
- Place the turkey, skin-side up, on a roasting pan fitted with a wire rack.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the turkey rest for 15 minutes before carving and serving.
Notes
- For extra flavor, add herbs and aromatics like onions, carrots, and celery to the bottom of the roasting pan.
- Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
- If the skin starts to brown too quickly, tent the turkey with foil.
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg