Description
This Spatchcock Turkey recipe delivers perfectly tender, juicy meat with a wonderfully crisp skin by flattening the bird to ensure even heat distribution and reduced cooking time. Simple to prepare and versatile for any flavor profile, it is ideal for impressive meals throughout the year.
Ingredients
Turkey and Seasoning
- Whole Turkey (10-12 lbs), fresh or thawed
- Olive Oil – 2-3 tablespoons
- Fresh Herbs (thyme, rosemary, sage), chopped – 2 tablespoons each
- Garlic Cloves, minced – 4-5 cloves
- Lemon Zest and Juice – from 1 lemon
- Salt – 2 teaspoons
- Freshly Ground Black Pepper – 1 teaspoon
- Vegetarian Worcestershire Sauce (natural) – 2 tablespoons
- Apple Cider Vinegar (natural) – 1 tablespoon
Optional Variations
- Smoked Paprika – 1 teaspoon
- Cayenne Pepper – 1/2 teaspoon
- Cumin – 1 teaspoon
- Plant-based Butter, softened (for lemon herb butter) – 1/4 cup
- Maple Syrup (natural) – 2 tablespoons
- Garlic, Oregano, Lemon, Grape Juice (natural) for marinade amounts as desired
- Natural Gelling Agent (if needed for sauces or glazing)
Instructions
- Prepare Your Workspace and Tools: Gather a sharp kitchen knife or poultry shears, a sturdy cutting board, and all ingredients within easy reach to ensure a smooth cooking process.
- Remove the Backbone: Place the turkey breast-side down. Using poultry shears, carefully cut along both sides of the backbone and remove it entirely to allow the turkey to lay flat.
- Flatten the Turkey: Turn the bird breast-side up, firmly press down on the breastbone to flatten the turkey. This ensures even roasting and faster cooking times.
- Season the Turkey: In a bowl, combine olive oil, chopped fresh herbs, minced garlic, lemon zest and juice, vegetarian Worcestershire sauce, apple cider vinegar, salt, and pepper. Rub this mixture all over, including under the skin for maximum flavor.
- Roast the Turkey: Preheat oven to 425°F (220°C). Place the turkey skin-side up on a rimmed baking sheet or roasting pan. Roast until the internal temperature reaches 165°F (74°C), approximately 1.5 to 2 hours based on size.
- Rest Before Carving: Tent the cooked turkey loosely with foil and let rest for 15-20 minutes to lock in juices and maintain moisture.
Notes
- Use a meat thermometer to check doneness in the thickest part of the breast and thigh.
- Pat the turkey skin dry before seasoning for crispier skin.
- Gently loosen the skin to season directly underneath for deeper flavor.
- Resting the meat after roasting keeps it juicy.
- Use a roasting rack to elevate the turkey for even air circulation and crisp skin.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: spatchcock turkey, roasted turkey, crispy turkey skin, quick turkey recipe, herb roasted turkey
