Spatchcock Turkey Recipe

Ingredients

• 1 (12 to 13-pound) turkey
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• ½ cup unsalted butter (softened, divided)
• 3 cloves garlic (finely chopped)
• 2 teaspoons finely chopped rosemary
• 1 teaspoon finely chopped thyme

Steps

1. 1

   Place a wire rack inside a large, rimmed baking sheet.

2. 2

   Place the turkey on a large cutting board and pat it dry with paper towels, inside and out. Trim any neck fat that is overhanging, so that it is flush with the flesh. Remove the wishbone, if desired.

3. 3

   Arrange the turkey so that it is breast-side down. Using sharp kitchen or poultry shears, cut through the small bones on one side of the backbone, staying as close to the bone as possible. Repeat on the other side of the backbone so that it can be completely removed from the turkey. (Reserve the backbone for another use, such as turkey stock.)

4. 4

   With your hands holding the two cut sides, pull them away from each other to open up the turkey. Flip the bird over so it is breast-side up. Place your hands between the two breasts and firmly push down to break the breastbone. (You should hear a small crack).

5. 5

   In a small bowl, stir together the salt and pepper.

6. 6

   Place the turkey breast side up on the prepared rack. Tuck the wings behind the breasts and turn the thighs inward towards the center of the turkey. Season the turkey on both sides with the mixture. Let it stand at room temperature for 1 hour.

7. 7

   After resting for 30 minutes, preheat the oven to 450°F.

8. 8

   While the oven preheats, in a small bowl combine ¼ cup of the softened butter with the garlic, rosemary and thyme. Mash the mixture with a fork until well combined.

9. 9

   Using your hands, carefully separate the skin from the flesh on both breasts and the thighs, being careful not to tear the skin. Massage the seasoned butter into the flesh, underneath the skin, on each of these parts of the turkey.

10. 10

    If there is excess moisture on the skin of the turkey, gently pat it dry with paper towels. Rub the remaining 4 tablespoons of plain, softened butter all over the skin of the turkey.

11. 11

    Roast for 25 minutes. Turn the sheet pan 180°. Reduce the oven temperature to 375°F and continue to roast for another 60 to 80 minutes until the skin is golden brown and the internal temperature of the breasts are at least 155°F, and the thighs, at least 165°F.

12. 12

    Tent the turkey loosely with foil and let it rest for 20 to 30 minutes before carving and serving.