Description
A flattened turkey roasted with a compound garlic herb butter tucked under the skin for maximum moisture and flavor. This method ensures even cooking and crispy skin in significantly less time than traditional roasting.
Ingredients
Scale
- 12–14 lb whole turkey
- 1 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- Remove giblets from the turkey and pat the skin thoroughly dry with paper towels.
- Using kitchen shears, cut along both sides of the backbone to remove it. Flip the bird breast-side down and press firmly on the breastbone until it cracks and the bird lies flat.
- In a small bowl, mix the softened butter, minced garlic, sage, thyme, and rosemary until combined.
- Gently lift the skin over the breast and thighs. Spread about two-thirds of the herb butter directly onto the meat beneath the skin.
- Rub the remaining butter over the exterior of the skin and season generously with salt and black pepper.
- Place the turkey breast-side up on a roasting rack set inside a roasting pan.
- Roast for 80 to 100 minutes, or until a meat thermometer reads 160°F in the breast and 170°F in the thigh.
- Remove from the oven and let the turkey rest on a carving board for 20-30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 80-100 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American