Description
Make Easy Spatchcock Turkey with Lemon and Herbs. Achieve a juicy, flavorful bird faster for any gathering or special dinner.
Ingredients
- Main Event:
- Whole Turkey (10-14 lbs)
- Flavor Boosters:
- Lemons (2-3, organic if possible)
- Fresh Herbs (rosemary, thyme, sage)
- Garlic (6-8 cloves, minced)
- The Essentials:
- Unsalted Butter (1 stick, softened)
- Olive Oil (2 tbsp)
- Kosher Salt & Freshly Ground Black Pepper
- Under the Bird Goodness:
- Yellow Onion (1, roughly chopped)
- Carrots (2, roughly chopped)
- Celery Stalks (2, roughly chopped)
Instructions
- Prep the Turkey for Easy Spatchcock Turkey:: First things first, get that turkey out of its packaging. Remove the giblets and neck from the cavity – honestly, I’ve forgotten to do this before and had a little surprise during carving, oops! Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from the tail to the neck. You’ll need to press pretty hard, it’s a bit of a workout! Once the backbone is out, flip the turkey over. Press down firmly on the breastbone until you hear a crack and the turkey lays flat. Pat it *super* dry with paper towels; this is absolutely critical for crispy skin, I’m telling you.
- Whip Up the Lemon Herb Butter:: In a small bowl, combine your softened butter, minced garlic, lemon zest, fresh rosemary, thyme, and sage. Add a good pinch of kosher salt and black pepper. Mash it all together with a fork until it’s well combined and fragrant. This is where the magic happens for our Easy Spatchcock Turkey with Lemon and Herbs! Now, gently loosen the skin over the breast and thigh meat, being careful not to tear it. Stuff about two-thirds of the herb butter mixture under the skin, spreading it evenly. Don’t be shy, get those hands in there! Rub the remaining butter mixture all over the outside of the turkey, along with the olive oil, and give it another generous sprinkle of salt and pepper.
- Set Up Your Roasting Pan:: Grab a large roasting pan – I usually line mine with foil for easier cleanup, because who needs more dishes, right? Scatter the chopped onion, carrots, and celery on the bottom of the pan. This creates a flavorful bed for the turkey and helps protect the pan drippings from burning. Place the spatchcocked turkey on top of the vegetables, skin-side up. Make sure it’s not crowded; we want that hot air circulating for maximum crispiness. This setup is crucial for a perfectly roasted Easy Spatchcock Turkey.
- Roast the Turkey:: Preheat your oven to 425°F (220°C). Once hot, pop the turkey in. Roast for 30 minutes at this higher temperature to get that beautiful golden-brown skin starting. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone!) reads 165°F (74°C). If the skin starts getting too dark, you can loosely tent it with foil, but honestly, I rarely need to.
- Rest, Then Carve:: This step is often overlooked, but it’s so important for a juicy bird! Once your Easy Spatchcock Turkey reaches 165°F, take it out of the oven and transfer it to a clean cutting board. Loosely tent it with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Trying to carve it too soon? You’ll end up with all those precious juices on your cutting board instead of in the turkey, and nobody wants that.
- Serve Your Delicious Easy Spatchcock Turkey:: After resting, it’s carving time! The beauty of a spatchcocked turkey is how easy it is to carve into manageable pieces. Separate the legs and thighs, then slice the breast meat. Arrange everything on a large platter. You can spoon some of those delicious pan drippings over the top, or use them to make a quick gravy. Garnish with a few fresh lemon slices and extra herbs if you’re feeling fancy. The aroma of this Easy Spatchcock Turkey with Lemon and Herbs is just incredible, and the taste is even better!