Spatchcock Turkey Recipe

Spatchcock Turkey Recipe

Ingredients

• :SERVINGS 12 servings
• 1 turkey approximately 10-12 pounds, defrosted
• ½ cup olive oil
• 3 tablespoons fresh herbs rosemary, thyme, parsley, sage
• salt and pepper

Method

1. Preheat oven to 450°F
2. Combine olive oil and chopped fresh herbs
3. Set aside
4. Remove neck and giblets from the turkey (and reserve for broth or gravy)
5. Place turkey on a work surface breast side down so the backbone is facing up
6. Using poultry shears, cut along each side of the back bone to remove the back bone completely (reserve the bone for broth or gravy)
7. Flip the turkey over breast side up
8. Using your palms, press on the turkey to flatten it
9. You should hear the cartilage in the breast bone crack as it flattens
10. Using the poultry shears, cut the wing tips off (reserve for gravy)
11. Arrange the turkey on a large rimmed baking sheet
12. Brush with the olive oil mixture and season well with salt and pepper
13. Roast the turkey for 1 ¼ hrs to 1 ½ hrs or until the thickest part of the thigh reaches 165°F
14. Remove from the oven and loosely tent with foil
15. Rest at least 15 minutes before carving
16. If using a butter-basted turkey reduce oven temperature to 425°F

Full List of Turkey Recipes
Full List of Olive-Oil Recipes