Description
Make Fast Easy Spatchcock Turkey for holiday meals! This recipe delivers tender, juicy meat in less time. Perfect for stress-free celebrations!
Ingredients
- Main Ingredients:
- Whole Turkey (12-16 lbs)
- Unsalted Butter (1 stick, softened)
- Lemon (1, zested and halved)
- Olive Oil (2 tbsp)
- Flavor Boosters & Seasonings:
- Fresh Rosemary (2 sprigs, chopped)
- Fresh Thyme (4 sprigs, chopped)
- Garlic (4 cloves, minced)
- Kosher Salt (1 tbsp)
- Black Pepper (1 tsp, freshly ground)
- Aromatics for the Pan:
- Onion (1, quartered)
- Carrots (2, roughly chopped)
- Celery (2 stalks, roughly chopped)
Instructions
- Prep Your Fast Easy Spatchcock Turkey: First things first, take your turkey out of its packaging. Remove the neck and giblets from the cavities—don’t forget the one tucked up near the front! Pat the turkey super dry with paper towels, like you’re trying to win a patting competition. This is crucial for crispy skin, honestly. I’ve definitely skipped this step before and ended up with less-than-crispy skin, which was a bummer.
- Spatchcock the Turkey: Place the turkey breast-side down on a large cutting board. Using sturdy poultry shears (or a very sharp knife if you’re brave and careful!), cut along both sides of the backbone, from the tail to the neck. It takes a bit of muscle, and you’ll hear some cracking, which can be alarming the first time. I always brace myself for the sound! Remove the backbone (save it for stock!). Flip the turkey over, breast-side up, and press down firmly on the breastbone until it flattens out. You should hear a satisfying crack. This step feels a bit like wrestling, but it’s worth it!
- Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, 1/2 tablespoon of salt, and 1/2 teaspoon of pepper. Mix it all up until it’s well combined. It should smell absolutely heavenly at this point! I always taste a tiny bit to make sure the seasoning is just right, maybe adding a pinch more salt if I think it needs it.
- Season Your Fast Easy Spatchcock Turkey: Gently loosen the skin over the turkey breast and thighs with your fingers, being careful not to tear it. This is where the magic happens! Spread about two-thirds of the herb butter mixture underneath the skin. Rub the remaining herb butter all over the outside of the turkey. Drizzle with olive oil, then sprinkle the remaining salt and pepper generously all over. Make sure to get into all the nooks and crannies for maximum flavor.
- Prepare for Roasting: Preheat your oven to 450°F (230°C). Arrange the quartered onion, chopped carrots, and celery in a large roasting pan. Place the spatchcocked turkey, breast-side up, directly on top of the vegetables. Tuck the lemon halves into the pan too. This creates a flavorful bed for the turkey and helps infuse those drippings for gravy later. Don’t forget a sturdy pan, because that turkey gets heavy!
- Roast the Turkey: Roast for 20 minutes at 450°F, then reduce the oven temperature to 375°F (190°C) and continue roasting for 60-90 minutes more, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If the skin starts to get too dark, you can loosely tent it with foil. My kitchen always smells incredible at this point, like pure holiday bliss!
- Rest and Serve: Once cooked, remove the Fast and Easy Spatchcock Turkey from the oven and transfer it to a large cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This resting period is so important, honestly; it allows the juices to redistribute, ensuring every slice is tender and moist. Trust me, waiting is the hardest part, but it’s essential for that juicy finish!