Spatchcock Turkey
A spatchcocked turkey recipe ensures quick roasting, crisp skin, and evenly cooked meat, making it ideal for holiday feasts.
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Instructions
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Preheat the oven to 450 F.
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Remove the turkey's neck and giblets, then dry the bird thoroughly.
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Extract the wishbone by carefully cutting around it.
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Flip the turkey, use kitchen shears to cut along both sides of the backbone, and remove it.
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Turn the turkey breast-side up, splay the legs, and press down firmly on the breast to flatten it.
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Place the flattened turkey on a rack in a rimmed baking sheet, tucking the wings.
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Mix butter or olive oil with minced herbs and garlic; brush this mixture over the turkey, then season with salt and pepper.
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Pour 1.5 cups of water into the pan; roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a thigh registers 165 F.
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While roasting, make gravy stock: combine the neck, backbone, giblets, broth, vegetables, and herbs in a saucepan, simmer for 45 minutes, then strain and degrease.
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Remove the turkey, let it rest for 20-30 minutes, and collect pan drippings.
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For the gravy, melt 5 tablespoons of butter, stir in flour, and cook for 3 minutes until lightly browned.
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Gradually whisk in the strained stock and pan drippings; simmer for 15 minutes, then season and keep warm.
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Carve the turkey by removing and separating the thighs and drumsticks, optionally deboning the thighs.
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Detach the wings, then slice the breast meat away from the breastbone into serving pieces.
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Arrange the carved turkey on a platter and serve with gravy.