Spatchcocked Turkey
Try the spatchcocked turkey method for a quicker cooking time. Flattened and perfectly seasoned, this turkey is a delicious option for your holiday feast.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Turkey
Ingredients
Scale
- 1 turkey, 10 to 12 pounds
- 2 tablespoons olive oil, flavor infused is nice
- salt and pepper
Instructions
- Line a large jelly roll pan or broiler pan with foil. Grease the foil.
- Put the turkey on a surface, breast side down.
- Find the wishbone and cut around the bone. This is to make carving easier.
- With sharp kitchen shears or a sharp knife, carefully cut down each side of the backbone; remove the backbone. You can freeze the backbone and use it to make a stock.
- Rinse the turkey and remove any bone fragments and excess fat pieces, etc.. Pat dry.
- Place the turkey on a slip-free surface, breast side up. Press down on one side of the breast, close to the breast bone, until you hear a crack. Repeat on the other side of the breast. Use a clean towel to keep your hand from slipping.
- Transfer the flattened turkey to the prepared pan.
- Turn the thighs outward, as in the picture, and tuck the wing tips under the bird.
- Heat the oven to 450 F. Rub the oil all over the turkey, sprinkle with salt and pepper, and let it stand at room temperature for 20 minutes.
- Roast for 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165 F on an instant-read thermometer or oven probe. Let the turkey stand for 20 minutes.
Find it online: https://classic-recipes.com/spatchcocked-turkey/