Description
Learn how to make perfectly juicy and tender Spatchcock Turkey with this easy recipe. The spatchcock method flattens the bird for faster, even cooking and crispy golden skin, enhanced by a flavorful blend of herbs, spices, and natural seasonings. Ideal for a delicious holiday centerpiece that impresses with minimal fuss.
Ingredients
Main Ingredients
- Whole turkey, 12-14 pounds
- Olive oil, 3 tablespoons
- Fresh rosemary, 2 tablespoons chopped
- Fresh thyme, 2 tablespoons chopped
- Garlic cloves, minced, 4 cloves
- Salt, 1 tablespoon
- Freshly ground black pepper, 1 teaspoon
- Vegetarian Worcestershire sauce (natural), 2 tablespoons
- Lemon zest, 1 tablespoon
- Lemon juice, 2 tablespoons
- Smoked paprika, 1 teaspoon
- Vegetable broth, 1 cup
- Natural gelling agent, 1 teaspoon (optional)
Optional Variations
- Fresh sage and oregano, 2 tablespoons each (substitute herbs)
- Ground cumin, ½ teaspoon
- Cayenne pepper, ¼ teaspoon
- Date syrup (natural), 2 tablespoons (for glaze)
- Plant-based butter, 3 tablespoons (for garlic butter infusion)
Instructions
- Prepare the Turkey: Place the turkey breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Flip the turkey over and press firmly on the breastbone to flatten the bird for even cooking.
- Season the Bird: Pat the turkey dry with paper towels to ensure crispy skin. Rub olive oil generously all over the turkey. In a small bowl, combine minced garlic, fresh rosemary, thyme, lemon zest, smoked paprika, vegetarian Worcestershire sauce (natural), salt, and black pepper. Massage this mixture into the skin and inside the cavity thoroughly.
- Preheat and Prepare the Roasting Pan: Preheat oven to 425°F (220°C). Place a roasting rack in a pan and lay the spatchcocked turkey skin-side up on it. Pour vegetable broth into the bottom of the pan to keep the turkey moist and catch drippings.
- Roast Your Turkey: Roast the turkey for about 1 hour and 15 minutes or until the internal temperature at the thickest part of the breast reaches 165°F (74°C). Baste every 20 minutes with pan juices to enhance moisture and flavor.
- Rest and Serve: Remove the turkey from the oven and loosely tent with foil. Let rest for 20 to 30 minutes to allow the juices to redistribute, then carve and serve.
Notes
- Pat the skin dry before seasoning for crispier skin.
- Use a meat thermometer to check doneness precisely.
- Allow the turkey to rest after roasting to keep meat juicy.
- Baste regularly with pan juices for added flavor and moisture.
- Use sharp kitchen shears to make spatchcocking safe and efficient.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 6 ounces cooked)
- Calories: 350
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: spatchcock turkey, easy turkey recipe, holiday turkey, roast turkey, crispy skin turkey, juicy turkey
