Speedy Herb-Infused Roast Turkey
Experience the joy of a perfectly roasted turkey in record time with this innovative recipe inspired by Mark Bittman. Ideal for busy Thanksgiving kitchens where oven space and time are precious, this method features a unique technique of spatchcocking and high-temperature roasting. By flattening the turkey, you expose more skin to the heat, resulting in a delectably crispy exterior and juicy, tender meat. This recipe is tailored for 8 to 12-pound turkeys, ensuring that your holiday feast is not only delicious but also efficient. The fragrant notes of garlic and fresh herbs elevate the dish, making it a standout centerpiece for your Thanksgiving table.
N/A
Servings
357
Calories
6
Ingredients
Ingredients
whole turkey
1 (8-12 lb, spatchcocked)
garlic cloves
10-14 (lightly crushed)
fresh tarragon or thyme
3 sprigs (or several pinches dried)
extra virgin olive oil
1/3 cup (for drizzling)
salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 450°F (232°C). Prepare a stable cutting board for the turkey.
2
Place the turkey breast side down and carefully cut along both sides of the backbone to remove it. Set the backbone aside for stock or discard it.
3
Once the backbone is removed, turn the turkey over and press firmly on the breastbone to flatten it. Nestle the flattened turkey in a roasting pan that allows for a snug fit.
4
Tuck the crushed garlic cloves and sprigs of fresh tarragon or thyme under the turkey and into the crevices of the wings and legs.
5
Drizzle the extra virgin olive oil generously over the turkey, then season liberally with salt and freshly ground black pepper.
6
Roast the turkey in the preheated oven for 20 minutes undisturbed, allowing it to brown beautifully. After 20 minutes, remove the turkey, baste it with the pan juices, and return it to the oven.
7
Reduce the oven temperature to 400°F (204°C), or to 350°F (177°C) if the turkey is browning too quickly.
8
Check the internal temperature of the turkey about 15 minutes after reducing the heat. Insert an instant-read thermometer into the thickest part of the thigh; the turkey is done when it reaches an internal temperature of 155-165°F (68-74°C). Be sure to check in a couple of places.
9
Once cooked, let the turkey rest for a few minutes before carving to ensure the juices redistribute. Serve with the roasted garlic cloves and pan juices, or allow to cool to room temperature before serving.
Nutrition Information
25g
Fat
1g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main technique used in the Speedy Herb-Infused Roast Turkey recipe?
The recipe utilizes spatchcocking, which involves removing the backbone and flattening the turkey to ensure even cooking and crispy skin.
What size turkey is best for this recipe?
This recipe is specifically tailored for turkeys weighing between 8 and 12 pounds.
At what temperature should the oven be preheated?
Preheat your oven to 450°F (232°C) for the initial high-temperature roasting phase.
How do I spatchcock the turkey?
Place the turkey breast side down and cut along both sides of the backbone to remove it, then flip it and press the breastbone to flatten.
What should I do with the turkey backbone after removing it?
You can set the backbone aside to make turkey stock or simply discard it.
Which herbs are recommended for this herb-infused turkey?
The recipe calls for fresh tarragon or thyme sprigs, though dried herbs can be used as a substitute.
How many garlic cloves are needed?
You will need 10 to 14 lightly crushed garlic cloves.
Where should the garlic and herbs be placed?
Tuck them under the turkey and into the crevices of the wings and legs.
What type of oil is used for drizzling?
Extra virgin olive oil is used to help the skin brown and crisp.
How long is the initial roasting period?
The turkey should roast undisturbed at 450°F for the first 20 minutes.
When should I baste the turkey?
Baste the turkey with its own pan juices after the initial 20 minutes of roasting.
To what temperature should I reduce the oven after the first 20 minutes?
Reduce the temperature to 400°F (204°C), or 350°F (177°C) if the turkey is browning too rapidly.
What is the target internal temperature for a cooked turkey?
The turkey is done when it reaches an internal temperature of 155-165°F (68-74°C).
Where is the best place to check the turkey's temperature?
Insert an instant-read thermometer into the thickest part of the thigh, checking in a few different places.
How long should the turkey rest after cooking?
Let the turkey rest for a few minutes before carving to allow the juices to redistribute.
What are the nutritional highlights per serving?
Each serving contains approximately 357 calories, 28g of protein, and 25g of fat.
Does this turkey recipe contain carbohydrates?
The recipe is very low in carbohydrates, containing only about 1g per serving.
Is this recipe suitable for Thanksgiving?
Yes, it is designed for busy Thanksgiving kitchens where saving oven space and time is a priority.
What makes the skin extra crispy in this recipe?
The combination of spatchcocking (which increases surface area) and high-temperature roasting creates a delectably crispy exterior.
Can I serve the turkey at room temperature?
Yes, the turkey can be served hot or allowed to cool to room temperature before serving.
How many ingredients are in this recipe?
There are 6 main ingredients: turkey, garlic, herbs, olive oil, salt, and pepper.
What kind of roasting pan should I use?
Use a roasting pan that allows for a snug fit for the flattened turkey.
Can I use dried herbs instead of fresh?
Yes, you can use several pinches of dried herbs if fresh tarragon or thyme is unavailable.
Is the garlic peeled before roasting?
The recipe specifies that the garlic cloves should be lightly crushed before being tucked under the bird.
When should I first check the temperature after lowering the oven heat?
Check the internal temperature about 15 minutes after you have reduced the oven temperature.
Who is the inspiration behind this roasting method?
This innovative roasting method is inspired by culinary expert Mark Bittman.
What should be served alongside the turkey?
It is recommended to serve the turkey with the roasted garlic cloves and the pan juices.
Is this recipe considered a fast way to cook turkey?
Yes, it is marketed as a 'speedy' recipe due to the spatchcocking technique which significantly reduces cooking time.
Do I need a special tool to remove the backbone?
A pair of sturdy kitchen shears or a sharp knife is necessary to cut along the backbone.
Is salt and pepper used in specific amounts?
Salt and freshly ground black pepper are added to taste, but the recipe suggests seasoning liberally.