Description
Spatchcock Turkey Garlic Butter with crispy skin, juicy meat. My simple recipe makes holiday cooking easy, even with kitchen chaos!
Ingredients
Scale
- Main Ingredients:
- 1 (12-14 lb) whole turkey, thawed
- 1/2 cup unsalted butter, melted
- Flavor Boosters:
- 8–10 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 1 lemon, halved
- 1 yellow onion, quartered
- Seasonings:
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- Optional Extras:
- 1 cup chicken broth (for the roasting pan)
Instructions
- Spatchcock Your Turkey:: First up, get that turkey ready! Place it breast-side down on a big cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from the tail to the neck. It takes a bit of muscle, honestly, but you’ll get there. Remove the backbone (save it for stock!). Flip the turkey over, breast-side up, and press down firmly on the breastbone until you hear a satisfying crack and it flattens out. This step is key for even cooking, seriously.
- Prepare the Garlic Herb Butter:: In a small bowl, melt your unsalted butter. Now, stir in all that minced garlic, chopped rosemary, chopped thyme, smoked paprika, kosher salt, and freshly ground black pepper. Give it a good mix until everything is combined and smells absolutely divine. This is where the magic really starts for our Spatchcock Turkey Garlic Butter. I’ve made the mistake of not mixing enough once, and some parts were a bit bland, so mix it well!
- Season and Massage the Turkey:: Gently loosen the skin over the breast and thigh meat. Be careful not to tear it! Now, take about two-thirds of your glorious garlic herb butter and rub it directly onto the meat, underneath the skin. Don’t be shy; get in there! Then, use the remaining butter to generously coat the *outside* of the skin. This ensures crispy, flavorful skin and juicy meat. I always make sure to get it into every nook and cranny.
- Arrange and Roast:: Place your Spatchcock Turkey Garlic Butter on a wire rack set inside a large roasting pan. Tuck the lemon halves and quartered onion around the turkey in the pan. Pour a cup or so of chicken broth into the bottom of the pan – this helps keep things moist and gives you lovely drippings. Pop it into a preheated oven at 425°F (220°C). Roasting at a higher temp initially helps get that skin super crispy.
- Lower the Heat and Continue Cooking:: After about 30 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting 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). Keep an eye on the skin; if it’s browning too quickly, you can loosely tent it with foil. This is where patience pays off, honestly.
- Rest and Serve:: Once your Spatchcock Turkey Garlic Butter hits 165°F, take it out of the oven. This part is crucial, don’t skip it! Loosely tent it with foil and let it rest for at least 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, making it incredibly tender and moist. Trust me, the wait is worth it for that juicy, flavorful turkey.