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Spatchcock Turkey

Spatchcock Turkey

  • Author: David
  • Total Time: 1 hour 5 minutes to 1 hour 20 minutes
  • Yield: 8-10 servings
  • Diet: Gluten Free

Description

This Spatchcock Turkey recipe offers a fast, flavorful way to cook a whole turkey by removing its backbone and flattening it for even cooking. The technique ensures juicy, tender meat with crispy golden skin, making it perfect for holidays or special celebrations. Simple to prepare and customizable with herbs and spices, this recipe delivers mouthwatering results in under an hour.

Ingredients

Turkey and Main Ingredients

  • Whole Turkey (10-12 lbs), fresh or thawed
  • Olive Oil
  • Fresh Herbs (rosemary, thyme, sage), chopped
  • Garlic Cloves, minced
  • Lemon, juiced
  • Vegetarian Worcestershire Sauce (natural)
  • Salt
  • Freshly Ground Black Pepper
  • Paprika (natural)

Instructions

  1. Prepare Your Workspace and Bird: Clear a large surface or cutting board. Have your sharp kitchen shears or sturdy knife at hand. Remove the turkey from its packaging and pat it dry thoroughly with paper towels to ensure crispier skin.
  2. Remove the Backbone: Place the turkey breast-side down. Starting from the tail, cut along each side of the backbone with kitchen shears or a sturdy knife until it is completely removed. Retain the backbone if desired for stock.
  3. Flatten the Turkey: Flip the turkey so the breast side is up. Press firmly down on the breastbone until you hear a crack and the bird lays completely flat. This allows the turkey to cook evenly and quickly.
  4. Season the Bird: Drizzle olive oil over the entire surface and massage it in. Season generously with salt, freshly ground black pepper, paprika (natural), then rub minced garlic and chopped fresh herbs evenly all over. Squeeze fresh lemon juice on the bird and drizzle vegetarian Worcestershire sauce (natural) for an umami boost.
  5. Roast the Turkey: Preheat your oven to 425°F (220°C). Place the turkey skin-side up on a roasting pan or a large rimmed baking sheet, ideally on a wire rack for better air circulation. Roast for 45-60 minutes or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
  6. Rest Before Carving: Remove the turkey from the oven and let it rest for at least 15 minutes. Resting allows the juices to redistribute resulting in moist, tender slices perfect for serving.

Notes

  • Use sharp kitchen shears for easier and safer backbone removal.
  • Pat the bird dry thoroughly to promote crispy skin.
  • Do not skip the resting step; it is essential for juicy meat and easier carving.
  • Use a meat thermometer to prevent overcooking or undercooking.
  • Elevate the turkey on a wire rack during roasting for evenly crisp skin.
  • Prep Time: 20 minutes
  • Cook Time: 45-60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 50 g
  • Cholesterol: 120 mg

Keywords: Spatchcock turkey, butterflied turkey, quick roast turkey, crispy skin turkey, holiday turkey, easy turkey recipe

Find it online: https://yummyrecipeszone.com/spatchcock-turkey/