Roasted Spatchcocked Turkey with lemon-herb butter

Barry has spatchcocked and roasted chicken many time so when the November/December 2017 issue (#126) of Cuisine at home arrived with a roasted spatchcocked turkey on it’s cover, he vowed to prepare our bird using that method.

We like this method as it creates a tender bird with even browning and crispy skin in less time that it takes to roast a whole bird. But when I realized he didn’t put our 13 pound turkey in the oven until 10 AM, I began to panic. He said, “Well, the recipe says two hours.” I said, “Yes, but sometimes recipes don’t have the correct time listed!” Visions of a 5 PM dinner began to swirl in my head!

Then . . . at noon, the bird was at temperature, nicely browned and with tender, juicy, perfectly flavored meat.

We will definitely be using this method again in the future.

Roasted Spatchcocked Turkey with lemon-herb butter    Serves approx. 12
INGREDIENTS

1 whole turkey (12 to 14 lb.)

1 stick unsalted butter, melted (8 tablespoons)

Minced zest of 1 lemon

1 tablespoon each minced fresh sage, rosemary & thyme

1 teaspoon kosher salt

Black pepper

Favorite dry poultry rub (such as Penzeys® Galena Street Rib & Chicken Rub) 

DIRECTIONS

Set a cooling rack inside a 11½ x 6 ½ x 1” baking sheet.

Spatchcock turkey following steps below, then pace on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

1. Remove the wishbone by running a knife along either side of the bone, then gently pull it out.
2. To remove the backbone, cut along both sides with a sharp pair of kitchen shears, reserve for stock.
3. Use your fingers to swipe away the membranes attaching the ribs to the carcass, then cut to remove.
4. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over.
5. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way.
6. Prevent the wing tips from burning while the turkey roasts by tucking them under the bird.

Preheat oven to 400°.

Combine butter, zest, sage, rosemary, thyme and 1 teaspoon salt.

Generously season both sides of turkey with salt, pepper & dry rub; brush with butter mixture.

Barry add seasoning to the back side of the bird and then added a few whole sage leaves.

He then covered the turkey with a rack and flipped it over; rack was then lowered into the roasting pan and the top side of the bird was seasoned.

Barry brushed the seasoned bird with butter mixture (above & below).

Bird is ready to go into the oven.

Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark.
Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.

Barry carving the turkey. 

Recipe without photos . . .

Roasted Spatchcocked Turkey with lemon-herb butter      Serves approx. 12

INGREDIENTS

1 whole turkey (12 to 14 lb.)

1 stick unsalted butter, melted (8 tablespoons)

Minced zest of 1 lemon

1 tablespoon each minced fresh sage, rosemary & thyme

1 teaspoon kosher salt

Black pepper
Favorite dry poultry rub (such as Penzeys® Galena Street Rib & Chicken Rub)

DIRECTIONS

Set a rack inside a 11½ x 6 ½ x 1” baking sheet. 

Spatchcock turkey following steps below, then pace on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

1. Remove the wishbone by running a knife along either side of the bone, then gently pull it out.
2. To remove the backbone, cut along both sides with a sharp pair of kitchen shears, reserve for stock.
3. Use your fingers to swipe away the membranes attaching the ribs to the carcass, then cut to remove.
4. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over.
5. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way.
6. Prevent the wing tips from burning while the turkey roasts by tucking them under the bird.

Preheat oven to 400°.

Combine butter, zest, sage, rosemary, thyme and 1 teaspoon salt.

Generously season both sides of turkey with salt, pepper and dry rub; then brush with butter mixture.

Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark.
Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.