Baked Spatchcock Turkey
Ingredients
The Turkey
-
1
large
turkey (15-16 pounds)
-
2
teaspoon
salt
The Seasonings
-
4
ounce
unsalted butter (softened)
-
2
teaspoon
garlic (minced)
-
5
leaves
fresh sage (minced)
-
3
large sprigs
rosemary (minced, about 1 tablespoon)
-
2
sprigs
thyme (minced, 1 tablespoon)
-
2
tablespoon
parsley (chopped)
-
1
teaspoon
paprika
-
1½-2
teaspoon
salt
-
1
teaspoon
black pepper (coarsely ground to taste)
The Veggies
-
1
medium
onion (quartered)
-
to taste
cups
potatoes (coarsely chopped)
-
to taste
cups
carrots (coarsely chopped)
-
to taste
cups
celery (coarsely chopped)
Instructions
- Rinse the turkey inside and out, then pat it dry.
- Place the turkey breast-side down on a flat surface.
- Cut along both sides of the backbone with kitchen shears and remove it.
- Open the turkey like a book and flatten it by pressing down on the breast.
- Rub salt inside and out of the turkey.
- Mix softened butter with garlic, sage, rosemary, thyme, parsley, paprika, salt, and pepper.
- Rub the spice blend generously over the turkey and refrigerate until ready to cook.
- Combine onion, potatoes, carrots, and celery with the remaining spice mix in a bowl.
- Place the turkey on a baking rack above the veggies in a roasting pan.
- Roast at 400℉ until the skin is crisp and the internal temperature reaches 165℉, about 1-1½ hours.
- Let the turkey rest for 5-10 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
285
Total fat
18g
Total carbohydrates
0g
Total protein
28g
Sodium
94mg
Cholesterol
122mg
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