Description
This spatchcock turkey recipe is a must-try! With its crispy skin, tender meat, and herb-infused flavor, it promises to elevate your meal into a delightful feast.
Ingredients
Scale
- 12–14 lb turkey
- 1/3 cup avocado or olive oil
- 1 1/2 tbsp kosher coarse salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried rubbed sage
- 2 tsp dried thyme
- 1 tsp dried crushed rosemary
- 1 yellow onion, chopped
- 2–3 carrots, chopped
- 2 celery ribs, chopped
- 4–5 garlic cloves
- 2 cups chicken stock or broth
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups pan drippings (+ turkey stock if needed)
- Salt & 1/4 tsp black pepper (optional)
Instructions
- Preheat oven to 450°F (232°C).
- Spatchcock the turkey by removing the backbone and flattening it.
- Mix oil, salt, pepper, garlic powder, onion powder, sage, thyme, and rosemary, then rub over the turkey.
- Scatter vegetables in the roasting pan, and place the turkey on top.
- Roast for 1.5 to 2 hours until the internal temperature reaches 165°F (74°C).
- Let the turkey rest for 30 minutes before carving.
- Make gravy using pan drippings, whisking in flour and stock.
Notes
Let the turkey rest after cooking to retain juices.
For extra crunchy skin, air dry the turkey in the fridge before seasoning.
Monitor cooking time closely since spatchcocking reduces roasting duration.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 175mg