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Roast Spatchcock Turkey
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
130 minutes
Spatchcock your turkey, roast with herbs for juicy, crispy Thanksgiving dinner in less time.
Ingredients:
  • 1 (10 pound) whole turkey
  • 0.5 cup olive oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon salt
  • 1 teaspoon crushed black pepper
Instructions:
  • Collect all your beautiful and fresh ingredients.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and set up a roasting rack on a baking sheet.
  • Lay the turkey breast-side down on a cutting board. With sharp heavy-duty kitchen shears, cut along one side of the backbone.
  • Repeat on the opposite side of the backbone. Set aside the backbone for preparing flavorful turkey stock later for the gravy.
  • Flatten the turkey by pressing firmly down on both sides.
  • Place the turkey breast-side up on a roasting rack. Tuck wing tips behind the breast. Pat the skin dry, then rub olive oil all over the turkey. Season generously with sage, thyme, rosemary, salt, and pepper.
  • Roast in the preheated oven for 1 hour and 30 minutes, and remember to rotate the baking sheet every 30 minutes for even cooking.
  • Raise the oven temperature to 400 degrees F (200 degrees C and roast until the skin is crisp and golden, about 15 minutes more. Use an instant-read thermometer to check that the thickest part of the thigh reaches 165 degrees F (74 degrees C).
  • Take the turkey out of the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 to 15 minutes before slicing.
  • Savor while hot!

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