Description
This Herb Roasted Spatchcock Turkey is a time-saving twist on the classic roast, featuring a flattened bird roasted with garlic, fresh thyme, and rosemary for an aromatic and flavorful centerpiece. The high-heat roasting method ensures a beautifully browned skin and juicy meat in under an hour, perfect for busy holiday cooks.
Ingredients
Scale
Turkey and Herb Mixture
- 1 14-16 lb turkey
- 10 garlic cloves, peeled and lightly crushed (more to taste)
- 1 bunch fresh thyme, leaves removed
- 1 bunch fresh rosemary, leaves removed
- 1/2 cup olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Gravy
- 1 recipe Homemade Turkey Gravy
Instructions
- Preheat the oven: Set your oven to 450 degrees F to begin heating while you prepare the turkey.
- Prepare the turkey: Place the turkey breast side down on a cutting board. Using sharp kitchen shears or a knife, cut out the backbone. Turn the bird over and press firmly to flatten it, creating the spatchcock shape. Place the turkey breast side up in a large roasting pan, with wings partially covering breasts and legs slightly protruding.
- Add herbs and season: Tuck the garlic cloves, thyme leaves, and rosemary leaves under the bird and into nooks around the wings and legs. Drizzle olive oil generously over the turkey, then season liberally with kosher salt and cracked black pepper to enhance flavor and crisp the skin.
- Roast at high heat: Roast the turkey in the preheated oven for 20 minutes, allowing the skin to start browning.
- Baste and adjust heat: Remove the turkey, baste it with the pan juices to keep it moist, then return it to the oven. Reduce the heat to 400 degrees F. If the turkey’s skin browns too rapidly, lower the temperature further to 350 degrees F.
- Continue roasting and monitor temperature: Begin checking the internal temperature after about 15 minutes (or 10 minutes if the turkey is smaller). Use an instant-read meat thermometer, ensuring the thickest thigh meat reaches 165 degrees F. Check multiple spots for even doneness.
- Rest and serve: Once fully cooked, remove the turkey from the oven and let it rest for a few minutes to redistribute juices. Carve the bird and serve with the roasted garlic cloves and pan juices, or your homemade turkey gravy for enhanced flavor.
Notes
- This spatchcock method reduces oven time dramatically, making it ideal if you have limited time or multiple dishes to prepare.
- Removing the backbone and flattening the bird allows more even cooking and crisper skin.
- Be sure to use a reliable instant-read thermometer to avoid overcooking.
- The garlic cloves roast inside the bird and can be served alongside, adding sweet, mellow garlic flavor.
- Using fresh herbs elevates the aroma and taste; feel free to adjust the quantities to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 677 kcal
- Sugar: 0.4 g
- Sodium: 625 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.04 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 120 g
- Cholesterol: 355 mg
