Crispy Spatchcocked Roast Turkey
This Crispy Spatchcocked Roast Turkey is the perfect centerpiece for your holiday feast. By removing the backbone of the turkey, you allow it to cook evenly and more quickly, resulting in juicy meat and perfectly crispy skin. Seasoned with garlic and olive oil, it’s a delicious twist on traditional turkey recipes that enhances flavor and presentation. Perfect for gatherings, this easy-to-follow recipe will impress your guests and make your holiday prep a breeze. Share the joy of cooking with family and friends by serving this stunning turkey at your next celebration!
10
Servings
370
Calories
5
Ingredients
Ingredients
Turkey
8-12 lbs (thawed)
Salt
1/2 teaspoon (to taste)
Black pepper
1/2 teaspoon (to taste)
Olive oil
1/3 cup (for brushing)
Garlic cloves
10 (crushed (optional))
Instructions
1
Preheat your oven to 450°F (232°C).
2
Place the thawed turkey breast-side down on a cutting board, and using kitchen shears, cut along each side of the backbone to remove it. Save the backbone for making stock.
3
Flip the turkey over and press down firmly on the breastbone to flatten it. The wings should naturally cover the breast, and the legs should extend outwards.
4
If desired, tuck the crushed garlic cloves under the turkey and into the nooks of the wings and legs.
5
Brush the entire turkey generously with olive oil and season liberally with salt and pepper, ensuring the seasoning is evenly distributed.
6
Place the turkey in a roasting pan and roast it undisturbed in the oven for 20 minutes, or until it starts to brown.
7
Baste the turkey with the pan juices to keep it moist during cooking.
8
After 20 minutes, reduce the oven temperature to 400°F (204°C), or 350°F (177°C) if the turkey is browning too quickly.
9
Check the temperature of the thigh meat every 15 minutes (10 minutes if you're using a smaller turkey). Cook until the internal temperature reaches 165°F (74°C).
10
Once fully cooked, remove the turkey from the oven and allow it to rest for a few minutes before carving and serving.
Nutrition Information
19.4g
Fat
1g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a spatchcocked turkey?
Spatchcocking is a method where the backbone is removed and the turkey is flattened to ensure even and faster cooking.
Why should I choose to spatchcock my turkey?
This method results in juicier meat, perfectly crispy skin, and a significantly shorter roasting time compared to traditional methods.
How do I remove the backbone of the turkey?
Place the turkey breast-side down and use kitchen shears to cut along both sides of the backbone to remove it completely.
Should I throw away the turkey backbone?
No, you should save the backbone to make a flavorful turkey stock for gravy or soup.
How do I flatten the turkey once the backbone is removed?
Flip the turkey over so it is breast-side up and press down firmly on the breastbone until the bird lies flat.
What is the initial oven temperature for roasting?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius) for the start of the roasting process.
Where should I place the garlic cloves?
Tuck the crushed garlic cloves under the turkey and into the nooks of the wings and legs for aromatic flavor.
What type of oil is used for brushing the turkey?
The recipe calls for 1/3 cup of olive oil to be brushed generously over the entire turkey.
How much salt and pepper should be used?
Use approximately 1/2 teaspoon each of salt and black pepper, or season liberally to your personal taste.
How long does the turkey roast at the high initial temperature?
Roast the turkey undisturbed at 450 degrees Fahrenheit for 20 minutes or until it begins to brown.
Is basting necessary for this recipe?
Yes, you should baste the turkey with the pan juices to help keep the meat moist during the cooking process.
At what point should I reduce the oven temperature?
After the initial 20 minutes of roasting, reduce the oven temperature to 400 degrees Fahrenheit (204 degrees Celsius).
What should I do if the turkey is browning too quickly?
If the skin is browning too fast, you can further reduce the oven temperature to 350 degrees Fahrenheit (177 degrees Celsius).
What is the safe internal temperature for the turkey?
The turkey is safe and ready to eat once the internal temperature of the thigh meat reaches 165 degrees Fahrenheit (74 degrees Celsius).
How frequently should I check the turkey temperature?
Check the temperature every 15 minutes, or every 10 minutes if you are using a smaller turkey.
Why is it important to let the turkey rest?
Resting the turkey for a few minutes before carving allows the juices to redistribute, ensuring the meat stays juicy.
How many people does this recipe serve?
This recipe is designed to provide approximately 10 servings.
What is the calorie count per serving?
There are approximately 370 calories per serving of this crispy spatchcocked roast turkey.
What are the macronutrients for this dish?
Each serving contains 40g of protein, 19.4g of fat, and only 1g of carbohydrates.
How long does this turkey take to prepare and cook?
This recipe falls under the category of meals that can be completed in under 4 hours.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically tagged as a Thanksgiving and holiday recipe, making it perfect for festive gatherings.
What weight range of turkey is recommended?
An 8 to 12 pound turkey is the recommended size for this specific recipe.
Does the turkey need to be thawed before starting?
Yes, the turkey must be fully thawed before you begin the spatchcocking and seasoning steps.
What tool is essential for spatchcocking?
A sturdy pair of kitchen shears is essential for cutting through the bone to remove the turkey backbone.
How should the wings and legs be positioned?
The wings should naturally cover the breast, and the legs should extend outwards once the turkey is flattened.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe because the spatchcocking technique simplifies the roasting process.
Can I use different seasonings?
While this recipe focuses on garlic, salt, pepper, and olive oil, you can adapt the seasonings to your preference.
Where should I insert the meat thermometer?
Insert the thermometer into the thickest part of the thigh meat, making sure not to hit the bone.
What type of pan should I roast the turkey in?
Use a standard roasting pan that is large enough to accommodate the turkey in its flattened state.
Does this recipe include a stuffing instruction?
No, because the turkey is flattened, it is not stuffed, which contributes to the faster and more even cooking time.