Description
Garlic Herb Spatchcock Turkey for your holidays! Achieve juicy meat & crispy skin with my easy method. Make this flavorful showstopper your familys favorite.
Ingredients
Scale
- Main Event:
- 1 whole turkey (12–15 lbs), fresh and unbrined
- 2 tbsp olive oil
- Herb & Garlic Magic:
- 1/2 cup unsalted butter, softened
- 8–10 cloves fresh garlic, minced
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- Flavor Foundation:
- 2 tbsp kosher salt
- 1 tbsp black pepper, freshly ground
- Aromatic Boost:
- 1 lemon, halved
Instructions
- Spatchcock the Bird:: First things first, get your turkey ready. Lay it breast-side down on a large cutting board. Using sturdy kitchen shears (seriously, don’t try a regular knife unless you’re feeling incredibly brave and have a very sharp one!), cut along both sides of the backbone from neck to tail. Remove the backbone completely – you can save it for gravy or stock later, don’t toss that liquid gold! Flip the turkey over, breast-side up, and press down firmly on the breastbone until you hear a crack and it flattens out. This is where you really feel like a kitchen warrior, honestly! It might feel a bit messy, but trust the process.
- Whip Up the Herb Butter:: In a small bowl, combine your softened unsalted butter, minced fresh garlic, chopped rosemary, thyme, and sage, along with the kosher salt and freshly ground black pepper. Mix it all together until you have a fragrant, vibrant paste. This is the heart of our flavor, so make sure everything is well incorporated. I once tried to rush this step and ended up with unevenly seasoned butter, which meant some bites were bland and others were like an herb explosion—oops! Get in there with your hands if you need to; it’s all part of the fun, right?
- Seasoning the Garlic Herb Spatchcock Turkey:: Now for the fun (and slightly messy) part! Gently separate the skin from the breast and thigh meat, being careful not to tear it. Spread about two-thirds of your glorious herb butter mixture directly onto the meat under the skin. Get it everywhere you can reach! Then, rub the remaining herb butter all over the outside of the turkey skin. This is where you start to smell all those amazing holiday aromas. Make sure every inch is coated for maximum flavor and that gorgeous crispy skin we’re aiming for. It’s okay if your hands get a little greasy; that’s a sign of a well-loved kitchen!
- Roasting Pan Prep:: Place a wire rack inside a large roasting pan. If you want, you can scatter some chopped onions, carrots, and celery in the bottom of the pan along with the halved lemon; they’ll infuse the drippings with even more flavor. Carefully transfer your seasoned, flattened turkey onto the wire rack, breast-side up. Make sure it’s centered and has plenty of space around it for even airflow. I sometimes forget to add the veggies, and while the turkey is still great, the gravy misses that extra depth. It’s a small step that makes a big difference, honestly.
- The Roast Begins:: Preheat your oven to 450°F (230°C). Once hot, pop your turkey in and roast for 20-30 minutes, until the skin starts to turn golden brown. Then, reduce the oven temperature to 350°F (175°C) and continue roasting for another 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165°F (74°C). Keep an eye on it! If the skin starts to get too dark, you can loosely tent it with foil. I tend to peek a lot, which probably drops the oven temp, but I just can’t help myself!
- Rest and Carve:: Once your turkey reaches the target temperature, pull it out of the oven and transfer it to a large cutting board. This step is CRUCIAL, so don’t skip it! Loosely tent it 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 moist. Honestly, it’s the difference between a good turkey and an amazing one. After resting, carve your beautiful Garlic Herb Spatchcock Turkey into pieces. It should look perfectly browned, smell absolutely divine, and be so juicy you’ll wonder why you ever cooked turkey any other way!