Perfectly Roasted Spatchcock Turkey For Your Holiday Feast
This recipe transforms your holiday table with a succulent turkey featuring crispy skin, perfect for gatherings and special occasions.
Equipment
- Oven
- Roasting Pan
- Kitchen Shears
- Mixing Bowl
Ingredients
Turkey
- 1 whole (12-14 pounds) Whole Turkey Fresh or thawed, preferably free-range or organic.
Oil and Seasoning
- 1/4 cup Olive Oil Extra virgin for moisture and crispy skin.
- 2 tablespoons Fresh Rosemary Chopped, enhances flavor.
- 2 tablespoons Fresh Thyme Chopped, adds earthiness.
- 6 cloves Garlic Minced, provides robust flavor.
- 2 tablespoons Salt Sea salt for seasoning.
- 1 tablespoon Pepper Freshly ground for mild heat.
- 1 whole Lemon Zested and juiced for brightness.
- 1 cup Chicken Broth Low-sodium for basting.
Instructions
- Preheat your oven to 450°F (232°C).
- Remove giblets from the turkey cavity and pat dry with paper towels.
- Place the turkey breast-side down and cut along both sides of the backbone to remove it. Flatten the turkey.
- Flip the turkey over, tuck the wing tips under, and prepare the seasoning.
- Mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper in a bowl to form a paste.
- Rub the paste all over the turkey and squeeze lemon juice on top.
- Place the turkey in a roasting pan and pour chicken broth into the bottom.
- Roast for 1.5 to 2 hours, until the internal temperature reaches 165°F (74°C).
- Baste the turkey with pan juices during the last 30 minutes of roasting.
- Let the turkey rest for 20-30 minutes before carving.
- Carve and serve, garnishing with fresh herbs if desired.
Notes
Consider adding vegetables to the roasting pan for added flavor. Store leftovers in an airtight container for up to four days.