Description
Lemon Pepper Spatchcock Turkey Thanksgiving: My easy recipe makes holiday prep simple. Get a juicy, tender bird bursting with bright lemon-pepper flavor!
Ingredients
Scale
- Main Ingredients:
- 1 (12-14 lbs) whole turkey, fresh or thawed
- 1/2 cup unsalted butter, melted
- 2 large lemons, zested and juiced
- Flavor Boosters:
- 6 cloves fresh garlic, minced
- 2 sprigs fresh rosemary, finely chopped
- 2 tbsp black pepper, freshly cracked
- 1 tbsp kosher salt
- Optional Extras:
- 1 large onion, quartered
- 1 cup chicken or vegetable broth
Instructions
- Prep the Turkey: First things first, get that turkey out and pat it *really* dry with paper towels. I mean, bone dry, hon. This is crucial for crispy skin. Then, flip it breast-side down on a big cutting board. Using sturdy kitchen shears, cut along both sides of the backbone. It feels a bit brutal, honestly, but you’ll get there! Remove the backbone – I usually save it for stock later; waste not, want not, right?
- Spatchcocking Magic: Now for the fun part! Flip the turkey breast-side up. Using the heel of your hand, press down firmly on the breastbone until you hear a satisfying *crack*. This flattens the bird, allowing it to cook evenly. It might take a couple of tries, and you might feel like you’re wrestling a small animal, but trust me, it’s worth it for a perfectly roasted Lemon Pepper Spatchcock Turkey.
- Make the Lemon Pepper Butter: In a small bowl, whisk together your melted butter, lemon zest and juice, minced garlic, chopped rosemary, black pepper, and kosher salt. It should smell absolutely divine, like a little burst of sunshine! This is where the magic really starts to happen for our Lemon Pepper Spatchcock Turkey. Don’t be afraid to taste a tiny bit of the butter mixture to check the seasoning – just make sure it’s not too salty!
- Season the Bird: Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. This is where we get that butter mixture right under the skin, directly on the meat. Rub about two-thirds of the lemon pepper butter under the skin, then slather the remaining butter all over the outside of the turkey. Make sure every inch is coated for maximum flavor and crispiness.
- Roast to Perfection: Place the quartered onion and a cup of broth in the bottom of a large roasting pan. Lay the spatchcocked turkey on top, skin-side up. Pop it into a preheated oven at 425°F (220°C) for about 30 minutes, then reduce the temperature to 350°F (175°C) and continue roasting. I always keep a close eye on it, rotating the pan if one side is browning too fast.
- Check for Doneness & Rest: Roast for another 60-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). The skin should be beautifully golden and crispy. Once it’s done, take it out, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This resting step is crucial for juicy meat, honestly; don’t skip it!