Baked spatchcock turkey is a quick and easy way to roast your Thanksgiving bird in a fraction of the time. The resulting juicy, tender, and exquisitely crispy Thanksgiving turkey will make you a believer. Butterflying turkey allows it to cook more evenly, creating a mouthwatering feast.
3largerosemary sprigs,leaves removed from stems and minced (about 1 tablespoon)
2sprigsthyme, minced (1 tablespoon)
1teaspoonblack pepper, coarsly ground to taste
Potatoes, carrots, and celery,coarsely chopped
Spatchcock the Turkey
Rinse turkey with water, inside and out, then pat it dry with a paper towel.
Place the bird breast-side down on a large board or flat work surface.
Next, cut both sides of the turkey's backbone with kitchen shears, starting at the end with the thigh, working your way up to the neck. Remove the backbone, and save for homemade stock or bone broth.
Grab hold of both sides of the turkey, and open like you would a book (butterfly). Turn the breast side up.
Push down on each side of the breast with your hands until you hear it cracking. Then flatten the turkey.
If desired, remove the wishbone. It makes it easier to carve the whole breast in a single piece.
Rub inside and out of the turkey with salt. Set aside.
Seasoning the Spatchcocked Turkey
Combine the softened butter, garlic, sage, rosemary, thyme, parsley, paprika, salt, and pepper.
Let this mixture sit for a little bit - about 5 minutes.
Generously rub the turkey inside and out with a little over half of the spice blend, then refrigerate until ready to cook.
Prepare the Veggies
Mix the onion, potatoes, carrots, and celery with the rest of the spice mix in a bowl. Set aside.
Bake the Spatchcock Turkey
When ready to bake, roast the turkey on a baking rack; the turkey goes on top and the veggies below.
Roast at 400℉/205℃ until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165℉/74℃, about 1-1½ hours.
Let it stand 5-10 minutes before slicing the turkey into the desired pieces.
If you're uncomfortable using a knife to remove the backbone, I suggest using a pair of sharp kitchen shears or scissors instead.
Always, and always, wash hands after handling raw poultry to avoid contaminating cooking surfaces and food.
Give the turkey a good press to flatten it out completely after you remove the spine.
If you don't have an instant-read thermometer, poke in a skewer to test if the juices run clear to make sure it's cooked through.
You can adjust the seasoning according to your preference.
You can kick it up a notch by sliding some plain or herbed butter under and on the skin after brining it for an extra moist baked spatchcock turkey.
Seasoning your turkey the night before helps the deliciousness penetrate deeper in for bad-to-the-bone spatchcocked turkey.
Properly basting baked turkey is essential. At about half an hour in, start basting your beautiful turkey with a bit of hot broth or white wine about every half hour. As soon as enough juices are in the bottom of the pan, you can use those instead of adding more liquid.
Alternatively, you may grill this for about 45 minutes per side, of course, depending on the size of the bird.
To cook this in a LARGE slow cooker, make a base for the turkey to sit on. Place a small metal rack or balls of aluminum foil to elevate the turkey (about 3-4 balls, about 3 inches wide) in the slow cooker crock. Then place turkey and potatoes on top and cook for about 2 1/2–3 hours on high.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.