Spatchcocked Herb Roasted Turkey
Try this Spatchcocked Herb Roasted Turkey recipe.
Try this Spatchcocked Herb Roasted Turkey recipe.
- 1 12-14 pound fresh organic free-range turkey, backbone removed*
- fro the rub:
- kosher salt or sea salt (1 tablespoon for every fi for a smaller bird, you might need a bit more)
- 1/4 cup fresh herb leaves and tender stems (i like thyme rosemary, marjoram, and sage - use 1 herb or a combo)
- 6 tablespoons melted unsalted butter or unrefined olive oil
- 1 cup of dry white wine chicken or turkey stock** or water
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -14 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- To make the rub: In a food processor or mini chopper, process the salt and herbs until finely chopped.
- Pat the bird dry inside and out, and then rub the salt gently into the skin, using a bit more on the thickest part of the breast.
- Sprinkle the herbed salt evenly over the inside areas of the turkey as well. If there’s anything left on your fingertips, slip it under the skin.
- Place the turkey breast side up in a large bowl. Cover with plastic wrap and refrigerate 48 hours, rubbing the salt into the skin after 24 hours.
- The night before you plan to roast the bird, uncover the bowl.
- 90 minutes before you plan to start roasting the turkey, take it out of the refrigerator and spread it out, skin side up, on a rack set inside a large rimmed baking sheet. Tuck the wing tips under and turn the legs out.
- Brush all the skin with melted butter or olive oil.
- Preheat the oven to 450° F. Place the turkey in the oven and pour 1 cup of water in the pan.
- For a medium bird—up to 18 pounds—roast at 450° F for 30 minutes, then lower the temperature to 400°. Pour 1 cup of white wine (or stock or water) in the pan and rotate the pan. For larger birds, start at 425° degrees and lower it to 375°.
- Reduce all temperature by 25° for a convection oven.
- Plan on roasting the turkey for about 6 minutes per pound, TOTAL (including the time at the higher temperature). You may need more or less than 6 minutes per pound, depending on how true to the dial your oven heats, how often the oven door is open, the temperature of the internal turkey meat when you put the bird in the oven, etc.
- For a 14 pound turkey, start taking the temperature after 1 hour, 10 minutes. Take the temperature earlier if your oven runs hot or if you are cooking a smaller bird.
- If at any point the skin is getting too dark, but the turkey is not done, cover any parts with foil.
- Stick the thermometer into the thickest part of the breast without touching the bone. You want to reach 160° and then into the thickest part of the thigh which should reach 170°.
- It’s okay if the thigh temperature exceeds 170°; dark meat is more forgiving.
- Remove the turkey from the oven and transfer it (with the rack if you want) to a cutting board and tent with foil.
- Allow it to rest for 30 minutes (you can go a little longer, if necessary) before carving. If the temperature of the breast is higher than 160°, you can let the turkey rest for less time.
- If your oven has space, consider placing your turkey platter in the oven to warm up.
- Strain the pan drippings to make gravy
A Thanksgiving Triumph: My Spatchcocked Herb Roasted Turkey
Thanksgiving. The word itself conjures images of overflowing tables laden with food, the aroma of roasting turkey filling the air, and the comforting warmth of family gathered together. For years, the centerpiece of our Thanksgiving feast has been the turkey, and let me tell you, preparing it has been a journey. From the disastrously dry bird of my early attempts to the juicy, flavorful masterpiece I now consistently create, I’ve learned a few tricks along the way. This year, I'm sharing my secret weapon: the spatchcocked herb roasted turkey.
The idea of spatchcocking – butterflying the turkey by removing the backbone – might seem intimidating, but trust me, it’s incredibly simple. And the results? A bird that cooks evenly, crisps to perfection, and boasts an unparalleled level of juiciness. No more dry breast meat! This method ensures that the entire turkey cooks at the same rate, preventing the dreaded overcooked breast while ensuring the thighs reach their tender, succulent peak. It’s a game-changer, especially for a busy homemaker like myself who wants a delicious, stress-free Thanksgiving. The added benefit of faster cooking time is a bonus, leaving more time for enjoying the company of loved ones.
My recipe calls for a simple yet effective herb rub. I prefer a blend of fresh thyme, rosemary, marjoram, and sage, but feel free to experiment with your favorite herbs. The key is to generously season the turkey, both inside and out, and let it sit in the refrigerator for at least 48 hours. This brining process infuses the meat with flavor and ensures incredible moisture. Believe me, this wait is worth it. The deep, rich flavors permeate every bite, making the turkey a culinary masterpiece.
Beyond the spatchcocking technique and the flavorful herb rub, the key to success lies in careful roasting. I recommend starting with a high oven temperature to crisp the skin beautifully, then reducing the heat to ensure the turkey cooks through without burning. A meat thermometer is your best friend here – make sure the breast reaches 160°F and the thigh reaches 170°F. Remember that the turkey will continue to cook slightly after being removed from the oven, so you can remove it slightly before it reaches the target temperature if needed. This prevents overcooking, a common mistake with turkey. The rest time is crucial; it allows the juices to redistribute, guaranteeing a moist and flavorful bird.
The beautiful thing about this recipe is its adaptability. Whether you have a smaller or larger turkey, the spatchcocking method works beautifully. You’ll need to adjust cooking times, naturally, but the overall principles remain the same. The result is always a show-stopping centerpiece, a testament to the magic of a little pre-planning and the satisfaction of creating something truly special for those you cherish.
After years of turkey triumphs and a few (okay, maybe more than a few) turkey tribulations, I finally found my Thanksgiving perfect. This recipe isn’t just about a delicious bird; it’s about the heart of the holiday, the joy of sharing a special meal with family and friends, the satisfaction of a perfectly cooked turkey that leaves everyone craving more. So this Thanksgiving, ditch the stress and embrace the ease of the spatchcocked method. Prepare to be amazed by the juicy, flavorful results that are sure to become your new Thanksgiving tradition.
From my kitchen to yours, happy Thanksgiving!
