Description
Garlic Herb Spatchcock Turkey for the Holidays – My easy method for juicy, flavorful turkey. Less stress, more deliciousness even with kitchen mishaps.
Ingredients
Scale
- Main Turkey & Brine:
- 1 (10-14 lb) whole turkey, thawed
- 2–3 tbsp kosher salt
- 1 tsp black pepper
- Garlic Herb Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 6–8 cloves fresh garlic, minced
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Zest of 1 lemon
- Aromatics & Roasting:
- 1 large onion, quartered
- 2–3 carrots, roughly chopped
- 2–3 celery stalks, roughly chopped
- 1 cup chicken or turkey broth
Instructions
- Prepping Your Garlic Herb Spatchcock Turkey: First things first, get that turkey out of its packaging and pat it super dry with paper towels. You want that skin dry for maximum crispiness, trust me. Now, for the spatchcocking! Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along both sides of the backbone. You’ll hear some cracking, and it might feel a little brutal, but just keep going! Once the backbone is removed, flip the turkey over, breast-side up. Press down firmly on the breastbone until it flattens out. Sometimes I have to really lean into it, honestly. This is the secret to even cooking for your Garlic Herb Spatchcock Turkey.
- Dry Brine for a Juicy Bird: Next, we dry brine. This step is a game-changer for moisture and flavor. Sprinkle the entire turkey, inside and out, with kosher salt and black pepper. Don’t be shy! I usually use about 1 tablespoon of salt per 5 pounds of turkey. Place the seasoned turkey on a wire rack set inside a baking sheet, uncovered, in the fridge for at least 12 hours, or up to 24 hours. This allows the salt to penetrate the meat and start working its magic. I’ve forgotten this step once, and the difference was noticeable, so don’t skip it, hon!
- Crafting the Garlic Herb Butter: While the turkey brines, let’s get that glorious garlic herb butter ready. In a small bowl, combine your softened unsalted butter, minced garlic, chopped fresh sage, rosemary, thyme, and lemon zest. Mix it all up until it’s well combined. I like to really get in there with a fork and mash everything together until it’s fragrant and uniform. This is where the magic really starts for your Garlic Herb Spatchcock Turkey – that smell alone is enough to make your mouth water!
- Infusing Flavor Under the Skin: Now for the fun part! Gently loosen the skin over the turkey breast and thighs, being careful not to tear it. Use your hands to really get under there. Take about two-thirds of your garlic herb butter and spread it evenly under the skin, pushing it around so it covers as much meat as possible. Then, rub the remaining butter all over the top of the turkey skin. This ensures every bite is infused with that incredible herby garlic flavor and helps the skin crisp up beautifully. I always get butter under my fingernails here, but it’s a small price to pay.
- Setting Up for Roasting: Preheat your oven to 425°F (220°C). Arrange your quartered onion, chopped carrots, and celery in the bottom of a large roasting pan. Pour in the chicken or turkey broth. Place the spatchcocked turkey, breast-side up, directly on top of the vegetables. This elevates the turkey slightly, allowing air to circulate for crispy skin, and the veggies add amazing flavor to the pan drippings for your gravy. It also prevents the bottom from getting soggy, which I’ve had happen before – oops!
- Roasting Your Garlic Herb Spatchcock Turkey: Roast the turkey for 30 minutes at 425°F (220°C) to get that skin nice and golden. Then, reduce the oven temperature to 350°F (175°C) and continue roasting until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). This usually takes another 60-90 minutes, depending on your turkey’s size. Keep an eye on it! If the skin starts to get too dark, you can loosely tent it with foil. Once done, pull it out, and let this glorious Garlic Herb Spatchcock Turkey rest for at least 20-30 minutes before carving. Resting is non-negotiable for juicy meat!