Spatchcocked Turkey: Juicy, Crispy, and Ready in Half the Time
Spatchcocking is a method of removing the backbone from a turkey and flattening it for roasting. This technique enables the turkey to cook faster and more evenly with super crispy skin and juicy meat. It's a great way to prepare a flavorful turkey in about half the time of traditional roasting.
Ingredients
- 1 whole turkey approx. 12 pounds, backbone removed (spatchcocked)
- ¼ cup butter
- 4 sprigs fresh rosemary
- Salt and black pepper to taste
- 2 heads garlic halved horizontally
- 1 large Vidalia or sweet onion chopped
- 8 large carrots chopped
- 12 Roma tomatoes halved or whole
- 4 celery stalks chopped
Instructions
- Preheat oven to 450°F (232°C).
- Pat turkey dry with paper towels.
- Place turkey breast-side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it.
- Flip turkey breast-side up, press firmly on the breastbone to flatten it until it cracks.
- Melt butter in a saucepan with rosemary; keep rosemary in butter to infuse flavor.
- Line a large rimmed pan with foil, spray with non-stick spray.
- Spread chopped vegetables in the bottom of the pan, then place a rack over the veggies.
- Season turkey generously with salt and pepper, place it on the rack, and brush all over with rosemary butter.
- Add halved garlic heads around the turkey.
- Roast turkey for 80-90 minutes, or until breast reaches 150°F and thighs 165°F internally.
- Remove from oven, rest turkey for at least 20 minutes before carving.
- Serve and enjoy!
Notes
- Save the backbone for making stock or gravy.
- Use fresh herbs like rosemary or thyme for added aroma.
- Basting periodically during roasting enhances skin crispiness.
- Use a meat thermometer for accurate cooking.
- Let turkey rest before carving to keep juices sealed in.
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