Description
This Spatchcock Turkey features golden, crispy skin and juicy, tender meat, infused with aromatic herbs, making it the perfect centerpiece for your holiday dinners.
Ingredients
Scale
- 12–14 lb turkey (thawed)
- 1/3 cup avocado or olive oil
- 1 1/2 tbsp kosher coarse salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried rubbed sage
- 2 tsp dried thyme
- 1 tsp dried crushed rosemary
- 1 yellow onion, chopped
- 2–3 carrots, chopped
- 2 celery ribs, chopped
- 4–5 garlic cloves
- 2 cups chicken stock or broth
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups pan drippings
- Salt (optional)
- 1/4 tsp black pepper (optional)
Instructions
- Preheat oven to 450°F (232°C). Pat the turkey dry with paper towels.
- Spatchcock the turkey by cutting along the backbone and flattening it.
- Mix olive oil, salt, pepper, garlic powder, onion powder, sage, thyme, and rosemary; rub this mixture all over the turkey.
- Arrange chopped onion, carrots, celery, and garlic in the roasting pan; pour chicken stock over veggies.
- Place seasoned turkey, breast side up, on the veggies; roast for about 1 hour, checking for doneness at 165°F (74°C).
- Let the turkey rest for 20 minutes before carving.
- Make gravy by whisking melted butter and flour, then adding pan drippings.
Notes
Ensure the turkey is completely thawed for even cooking.
Using a meat thermometer is essential to prevent overcooking.
You can save leftover veggies; they’re great for gravy.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg