Description
Crispy Roast Spatchcock Turkey in 90 minutes! My secret for juicy, flavorful turkey, even if your kitchen’s a mess. Perfect for busy weeknights or holidays.
Ingredients
- Main Attraction:
- Whole Turkey (10-12 lbs)
- Olive Oil (2-3 tbsp)
- Flavor Builders:
- Fresh Rosemary (2 sprigs, chopped)
- Fresh Thyme (4-5 sprigs, chopped)
- Garlic Powder (1 tbsp)
- Onion Powder (1 tbsp)
- Seasonings & Spices:
- Smoked Paprika (1 tsp)
- Black Pepper (1 tsp, freshly ground)
- Kosher Salt (1 tbsp, or to taste)
- Finishing Touches & Options:
- Lemon (1, halved)
- Chicken Broth (1 cup, optional)
Instructions
- Prep Your Turkey for Crispy Roast Spatchcock Turkey:: First things first, get that turkey out of its packaging and pat it *super* dry with paper towels. I mean, drier than a desert. This is honestly the most critical step for crispy skin, don’t skip it! Next, flip the bird breast-side down on a sturdy cutting board. Using strong kitchen shears, cut along both sides of the backbone. It might feel a bit intimidating, but just go for it! Once the backbone is removed, flip the turkey over and press down firmly on the breastbone until it flattens. You’ll hear a satisfying crack; that’s the sound of culinary magic happening!
- Season Your Crispy Roast Spatchcock Turkey:: In a small bowl, mix your chopped rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper. This is where the kitchen starts to smell amazing, honestly! Drizzle the olive oil all over the turkey, making sure to get it everywhere. Then, sprinkle that glorious seasoning mix generously over both sides of the turkey, really massaging it into the skin. Don’t forget under the wings and thighs! I always try to get some under the skin too, it makes the meat so much more flavorful. This step is where you build the foundation for that incredible taste.
- Set Up for Roasting:: Place a wire rack inside a large roasting pan. This is important because it allows air to circulate around the turkey, helping that skin get extra crispy. Lay your seasoned, flattened Crispy Roast Spatchcock Turkey, skin-side up, on the wire rack. If you’re using the lemon halves and chicken broth, pop the lemon halves into the roasting pan and pour the broth around them, beneath the rack. This helps keep the oven environment moist and creates delicious drippings. Position the turkey so it’s centered and has plenty of space.
- High-Heat Roasting Begins:: Preheat your oven to a scorching 450°F (230°C). Once it’s screaming hot, carefully transfer the roasting pan with your turkey into the oven. This initial high heat is what gives us that incredible crispy skin in record time. Roast for about 20 minutes at this temperature. Keep an eye on it; every oven is a little different, and you want that skin to start browning beautifully, but not burn. This is the stage where the kitchen smells start to get seriously good, a real warm, inviting aroma.
- Lower the Heat and Finish the Turkey:: After 20 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting for another 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). I always forget to check the internal temperature the first time, oops, but it’s crucial for food safety and a perfectly cooked bird! If the skin is getting too dark, you can loosely tent it with foil, but honestly, with spatchcocking, it usually browns evenly. This part feels like forever, but the wait is worth it!
- Rest and Serve Your Delicious Turkey:: Once your turkey reaches the magic 165°F, take it out of the oven. This is where patience comes in! Tent it loosely with foil and let it rest on the cutting board for at least 15-20 minutes. Don’t skip this, I beg you! Resting allows the juices to redistribute throughout the meat, giving you that incredibly tender and juicy turkey everyone dreams of. Carve it up, arrange it on a platter, and get ready for some serious compliments. The skin should be shatteringly crisp, and the meat succulent. Enjoy!