Spatchcock Turkey
Directions
- 1Place the turkey on a wire rack over a sheet pan.
- 2Using kitchen shears, cut along both sides of the backbone to remove it.
- 3Save the backbone for turkey stock.
- 4Flip the turkey over and press down on the breast bone to flatten the bird.
- 5Generously season the turkey with kosher salt on both sides, using about 2-3 tablespoons.
- 6Place the turkey in the refrigerator overnight for dry brining.
- 7Remove the turkey from the refrigerator 45 minutes before cooking.
- 8Pat the turkey very dry with paper towels all over.
- 9Melt 1/2 cup of unsalted butter in a small pot.
- 10Place 1 cup of room temperature unsalted butter into a large bowl.
- 11Zest one lemon into the bowl with the butter.
- 12Slice the lemon and add it to the bottom of your roasting pan.
- 13Add 1 teaspoon each of garlic powder, onion powder, and paprika to the butter.
- 14Chop fresh sage, rosemary, and thyme.
- 15Add the chopped herbs to the butter mixture.
- 16Add freshly ground black pepper to the butter mixture; do not add salt.
- 17Evenly mix the ingredients to form a compound butter paste.
- 18Add celery stalks and a few carrots to the roasting pan with the lemon slices.
- 19Slice and add one onion to the roasting pan.
- 20Place the spatchcocked turkey on the wire rack in the roasting pan over the vegetables.
- 21Inject the melted butter into various parts of the turkey.
- 22Work the compound butter under and over the skin of the turkey.
- 23Place the turkey into a 400-degree Fahrenheit oven.
- 24Roast for 1 hour for a 10-pound bird until golden and juicy.
- 25Let the turkey rest for 30 minutes after roasting.
- 26Carve the turkey.
- 27Save the turkey bones to make turkey stock.
- 28Serve the carved turkey with gravy.
Ingredients
- 10 pound Turkey
- 2 tablespoons Kosher salt
- 1.5 cups Unsalted butter
- Lemon zest
- 1 Lemon
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- Sage
- Rosemary
- Thyme
- Black pepper
- Celery stalks
- Carrots
- 1 Onion
Equipment
Sheet panWire rackKitchen shearsCutting boardSmall potMeasuring cupLarge bowlMicroplaneKnifeRoasting panBasterSpatulaTongsOven
Tips
- Spatchcocking involves removing the backbone and flattening the bird to ensure even cooking and juicier meat.
- Save the turkey backbone and other bones to make turkey stock for stuffing or gravy.
- Make sure to dry brine the turkey overnight for best results.
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