Description
Master Easy Spatchcock Turkey with Lemon and Herbs for holiday dinners or weeknight meals. Juicy meat, crispy skin, simple steps. My family’s favorite!
Ingredients
- Main Turkey & Aromatics:
- Whole Turkey (12-14 lbs)
- Onion (large)
- Garlic (whole head)
- Herb & Citrus Blend:
- Fresh Rosemary (several sprigs)
- Fresh Thyme (several sprigs)
- Lemon (2, organic if possible)
- Fat & Seasoning:
- Unsalted Butter (1/2 cup, softened)
- Olive Oil (2 tbsp)
- Salt (2 tbsp, kosher or sea salt)
- Black Pepper (1 tbsp, freshly ground)
Instructions
- Prep the Turkey for Easy Spatchcock Turkey with Lemon and Herbs:: First up, pat that turkey super dry with paper towels; honestly, this is where a lot of folks mess up getting crispy skin. Place it breast-side down on a sturdy cutting board. Using strong kitchen shears, cut along both sides of the backbone, from the tail to the neck. You’re essentially removing the spine. It sounds a bit intense, but just take your time. Flip the turkey over, breast-side up, and press down firmly on the breastbone until you hear a crack and it flattens out. Sometimes I have to really lean into it! You want it as flat as possible for even cooking.
- Whip Up the Lemon-Herb Butter:: In a small bowl, combine your softened butter, olive oil, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix it all up until it’s a fragrant, herby paste. This is where the magic happens, flavor-wise! I always sneak a little taste here, just to make sure the seasoning is right, you know? It should smell absolutely incredible. This mixture is what gives our Easy Spatchcock Turkey with Lemon and Herbs its signature taste.
- Season and Arrange:: Now for the fun, messy part! Gently loosen the skin over the turkey breast and thighs, being careful not to tear it. Take about two-thirds of your lemon-herb butter and rub it directly onto the meat under the skin. Don’t be shy, get it everywhere! Then, rub the remaining butter all over the outside of the skin. Place the turkey on a large rimmed baking sheet fitted with a wire rack. Arrange the quartered onion and halved garlic head under the rack, beneath the turkey. Squeeze the juice from one lemon all over the turkey.
- Roast to Golden Perfection:: Preheat your oven to 425°F (220°C). Pop the baking sheet with your Easy Spatchcock Turkey with Lemon and Herbs into the hot oven. Roast for 30 minutes, then reduce the oven temperature to 375°F (190°C). Continue roasting for another 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If the skin starts getting too dark, just loosely tent it with foil. I always forget to check my thermometer until the very last minute, but it’s crucial!
- Rest and Carve:: Once your turkey hits that perfect temperature, pull it out of the oven. This next step is super important, hon, don’t skip it! Loosely tent the turkey with foil and let it rest for at least 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and juicy. If you cut into it too soon, all those delicious juices will just run right out. Honestly, this is where my patience is always tested, but it’s so worth the wait!
- Serve Your Easy Spatchcock Turkey with Lemon and Herbs:: After resting, transfer your gorgeous Easy Spatchcock Turkey with Lemon and Herbs to a large cutting board. Carve it up into pieces – breasts, thighs, drumsticks – however you like to serve it. The skin should be beautifully golden and crispy, and the meat inside, oh, it’s just so succulent and infused with all those amazing lemon and herb flavors. Drizzle with any pan juices from the baking sheet. It smells absolutely divine, a true masterpiece on your table!