Spatchcock Turkey
Ingredients
The turkey and vegetables
-
1
each
12- to 14-pound turkey
-
2 to 3
medium
carrots
-
2
stalks
celery
-
1
large
yellow onion
-
1
each
red apple
-
6
sprigs
fresh thyme
The herb butter
-
6
tablespoons
unsalted butter
-
3
cloves
garlic
-
2
tablespoons
chopped fresh rosemary or sage
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Pat the turkey dry if needed.
- Cut up one side of the backbone using poultry shears.
- Cut up the other side of the backbone and remove it.
- Flip the turkey over and press down firmly to flatten it.
- Preheat the oven to 450°F and prepare the roasting pan.
- Rub the turkey with a mixture of softened butter, garlic, rosemary, salt, and pepper.
- Roast the turkey at 450°F for 30 minutes.
- Reduce the oven temperature to 400°F and continue roasting until the internal temperature reaches 150°F in the breast and 160°F in the thigh.
- Let the turkey rest for at least 15 minutes before carving.
Nutrition Facts (estimated)
Servings
10 to 12
Calories
698
Total fat
32g
Total carbohydrates
0.4g
Total protein
98g
Sodium
20mg
Cholesterol
343mg
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