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Citrus-Herb Spatchcocked Turkey

This citrus-herb spatchcocked turkey is super flavorful, juicy, ready in well under two hours, and boasts incredibly crispy skin.

This spatchcocked turkey is juicy and flavorful, with irresistibly crispy skin and is ready to eat in just 90 minutes!

This is the first turkey I’ve ever made, and no insults to all of the turkeys of Thanksgiving past, but I also think it was one of the best! I have long been a convert to spatchcocked chicken, because the skin gets so crispy and you can cook it in 45 minutes instead of roasting for hours. So, when I came across a recipe for spatchcocked turkey I knew I had to try it out. The results were perfect. Juicy, flavorful turkey with an incredibly crispy skin, completely done in about 90 minutes. If your Thanksgiving is anything like mine, oven space is essential, so being able to finish up your turkey in 90 minutes instead of three or four hours is a total game changer.

Most recipes call for a dry brine, but my turkey took longer than expected to defrost, and I didn’t have time to brine it before I made it. Luckily this was a happy accident, and it still came out completely delicious. For my Thanksgiving, I am going to try the dry brine to see if it makes a difference, but know that you don’t have to brine the turkey for it to be delicious. This is a very no fuss method, and just look at that crispy skin without the brine! I was amazed.
This spatchcocked turkey is juicy and flavorful, with irresistibly crispy skin and is ready to eat in just 90 minutes!
For flavor, I made a compound butter with the classic poultry herbs of thyme, rosemary, and sage combined with lemon and orange zest to give the turkey little bit brightness, and some garlic olive oil (rather than minced garlic) to keep it low FODMAP. The compound butter is placed under the skin to unsure the meat gets plenty of flavor, not just the outside skin. Finally, the turkey is roasted over a blend of white wine, broth, and orange and lemon slices.
Now, I won’t lie to you and say that the process of butterflying a turkey is an easy one. I had to wrestle with mine quite a bit more than I do a chicken, because it is much bigger! Because of that, I only recommend doing this with a maximum 14 pound turkey, so if you have 50 people to feed, this is not the recipe for you! If you have a good butcher nearby, I would highly recommend you ask them to spatchcock the turkey for you. If not, you’ll need some good kitchen shears, a sturdy knife, and some elbow grease. You will be cutting out the backbone of the turkey so that it is able to lay flat.
This spatchcocked turkey is juicy and flavorful, with irresistibly crispy skin and is ready to eat in just 90 minutes!
So, what makes spatchcocking so great that it is worth wrestling a turkey? Well, by having the turkey lay flat all of the skin is exposed to the heat so the entire turkey gets crispy, and even better, it allows the breast and the legs to cook more evenly, so you don’t wind up with dried out white meat while you’re waiting for the dark meat to finish cooking. Another bonus? Once you’ve already done the work of spatchcocking the turkey, it is way easier to actually carve and serve it.
This spatchcocked turkey is juicy and flavorful, with irresistibly crispy skin and is ready to eat in just 90 minutes!
You can find it step-by-step instructional for spatchcock in your turkey here. Once that step is done, all you need to do is make the butter, put it under the skin, salt and pepper the turkey on the outside, and place it on a wire rack above the broth and wine and pop it in the oven for about 90 minutes until it is fully cooked. You will need an oven thermometer to let you know when the turkey comes to temperature. You don’t want to risk feeding everyone a  dried out bird! I have a pretty cheap thermometer that I found at target, and it has helped me with so many dinners!
Happy Thanksgiving!!
This spatchcocked turkey is juicy and flavorful, with irresistibly crispy skin and is ready to eat in just 90 minutes!
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Citrus Roasted Spatchcocked Turkey

This citrus-herb spatchcocked turkey is super flavorful, juicy, ready in well under two hours, and boasts incredibly crispy skin.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 1 12-14 pound turkey
  • 5 tablespoons butter or ghee, softened
  • 1 orange, zested and then sliced
  • 1 lemon, zested and then sliced
  • 1 tablesoon sage, chopped
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon garlic olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup chicken broth
  • 1/4 cup white wine (may substitute chicken broth)

Instructions

  1. Preheat the oven to 425. 

  2. Remove the giblets and neck from the cavity of the turkey, then place it on a cutting board breast side-down. Using kitchen shears, cut along the backbone of the turkey to remove it. If you get to any spots that can't be cut with shears, try carefully breaking the bone with your knife. Once the backbone is out, make a small cut in the breast bone and flip the bird over and press down until it lays flat.

  3. Pat the turkey dry on both sides, then salt and pepper it liberally. Combine the butter, herbs, garlic oil, salt, pepper, and zest in a small bowl. 

  4. With the skin-side of the turkey facing up, separate the skin from the turkey carefully using your fingers or a butter knife, then place the butter under the skin distributing evenly across each quarter. 

  5. In a roasting pan, place the chicken broth, wine, and orange and lemon slices, then place a rack on top. Set the turkey on top of the rack, insert oven thermometer in the deepest part of the breast, and place in the oven. 

  6. Bake for approximately 80-110 minutes, until the breast meat reaches 145 degrees. Double check the temperature, Let cool for at least 30 minutes then carve and serve!



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