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Spatchcocked Herb-Roasted Turkey Recipe

Spatchcocked Herb-Roasted Turkey Recipe
Spatchcocked Herb-Roasted Turkey Recipe photo by Taste of Home
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Spatchcocked Herb-Roasted Turkey Recipe

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This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey. —Matthew Hass, Taste of Home Test Cook
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1-1/4 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1-1/4 hours + standing

Ingredients

  • 1 turkey (12 to 14 pounds)
  • 3 tablespoons kosher salt
  • 2 teaspoons coarsely ground pepper
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage

Directions

Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn over turkey so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Using a knife, remove wing tips by cutting through the joints; save for gravy.
Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, about 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving. Yield: 16 servings.
Originally published as Spatchcocked Herb-Roasted Turkey in Taste of Home November 2017

Nutritional Facts

7 ounces cooked turkey: 399 calories, 18g fat (5g saturated fat), 184mg cholesterol, 1210mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 54g protein.

  • 1 turkey (12 to 14 pounds)
  • 3 tablespoons kosher salt
  • 2 teaspoons coarsely ground pepper
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  1. Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn over turkey so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Using a knife, remove wing tips by cutting through the joints; save for gravy.
  2. Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
  3. Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, about 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving. Yield: 16 servings.
Originally published as Spatchcocked Herb-Roasted Turkey in Taste of Home November 2017

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