Spatchcock Turkey
Ingredients
- 1 whole turkey about 10 pounds
- 1/2 cup of olive oil
Fresh herbs:
- 1 tablespoon each of chopped sage thyme leaves, and finely chopped rosemary
Seasonings:
- 1 tablespoon of salt
- 1 teaspoon of crushed black pepper
Instructions
Preparation of the Turkey:
- Start by preheating your oven to 350 degrees F (175 degrees C).
- Place a roasting rack on a baking sheet.
Spatchcocking the Turkey:
- Place the turkey breast-side down on a cutting board.
- Using heavy-duty kitchen shears, cut along both sides of the backbone and remove it. You can keep the backbone for making stock.
- Press down firmly on the breastbone to flatten the turkey.
Seasoning:
- Flip the turkey so it's breast-side up on the roasting rack.
- Pat the skin dry for crispiness, then rub it all over with olive oil.
- Evenly apply your herbs (sage, thyme, rosemary) and seasonings (salt and pepper).
Roasting:
- Roast in your preheated oven for approximately 1 hour and 30 minutes. Rotate the baking sheet every 30 minutes for even cooking.
- For the final touch, increase the oven temperature to 400 degrees F (200 degrees C) and roast for an additional 15 minutes to crisp up the skin.
- Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165 degrees F (74 degrees C).
Resting and Serving:
- Once cooked, remove the turkey from the oven and cover it loosely with foil. Let it rest for 10-15 minutes before carving.
- Serve hot and enjoy the fruits of your labor!