Description
A flattened turkey roasted with a garlic and rosemary compound butter for faster cooking and perfectly juicy meat.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 3 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (218°C).
- Use kitchen shears to remove the backbone of the turkey.
- Press the breastbone down firmly until the bird lies flat.
- Mix softened butter, minced garlic, chopped rosemary, 1 tbsp salt, and pepper in a bowl.
- Loosen the skin and spread half the butter under the breast and thigh skin; rub the rest on the exterior.
- Place turkey on an olive oil-brushed rimmed baking sheet, breast-side up.
- Roast for 80-120 minutes (depending on size) until breast reaches 165°F and thighs reach 175°F.
- Remove from oven and let rest for 30 minutes before carving.
- Prep Time: 45 minutes
- Cook Time: 80-120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American