Roasted Spatchcocked Turkey with lemon-herb butter
This year, try something new — spatchcock a turkey. Not only does it roast in about half the time compared to a typical turkey, it cooks more evenly, and takes up less room since the bird is flattened — freeing up highly coveted oven space for sides. Just follow the simple step-by-step instructions to prepare the bird, then coat it in a lemon-herb butter, and roast it to tender, juicy perfection.
Makes
12 servings
Total Time
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Ingredients
SPATCHCOCK:
COMBINE:
Test Kitchen Approved
Be sure to use a baking sheet (with four sides), not a cookie sheet to roast the turkey, otherwise you’ll lose the drippings to the oven.
Spatchcock turkey following step-by-step instructions, then place on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.
Preheat oven to 400°.
Combine butter, zest, sage, rosemary, thyme, and 1 tsp. salt.
Generously season both sides of turkey with salt and pepper; brush with butter mixture.
Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark. Let turkey rest at least 20 minutes before carving. Reserve drippings for Turkey Gravy.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 335
% Daily Value*
Total Fat 18g 27%
Saturated Fat 6g 30%
Cholesterol 140mg 46%
Sodium 609mg 25%
% Daily Value*
Carbs 0g 0%
Fiber 0g 0%
Protein 40g
*Percent Daily Values are based on a 2,000 calorie diet.
