Spatchcocked Turkey
Ingredients
The turkey
-
1
whole
turkey (12-14 lb)
The butter
-
4
tablespoons
unsalted butter
The poultry seasoning
-
1
teaspoon
dry marjoram
-
1
teaspoon
dry rosemary
-
1
teaspoon
dry thyme
-
1
teaspoon
dry sage powder
-
1
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
½
teaspoon
nutmeg powder
-
½
teaspoon
paprika powder
Instructions
- Remove the turkey from the refrigerator 30 minutes before cooking.
- Remove giblets and neck from the turkey cavity.
- Combine marjoram, rosemary, sage, thyme, black pepper, nutmeg, and paprika in a bowl to make the poultry seasoning.
- Place the turkey breast side down on a cutting board and cut out the backbone.
- Flip the turkey over and press down until it flattens.
- Pat the skin dry with paper towels.
- Season the cavity with ⅓ of the poultry seasoning, then sprinkle the rest on the skin.
- Preheat the oven to 350°F.
- Let the turkey sit for 20-30 minutes to come to room temperature.
- Roast the turkey for 1 hour, then brush with melted butter.
- Wrap the drumstick ends with foil and increase the oven temperature to 375°F.
- Continue roasting for another 20-30 minutes until the internal temperature reaches 165°F.
- Let the turkey rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
110
Total fat
8g
Total carbohydrates
1g
Total protein
9g
Sodium
90mg
Cholesterol
44mg
You might also like