Description
A fast-roasting flattened turkey infused with fresh sage, thyme, and garlic for a juicy, golden-brown finish. This spatchcock method ensures the breast and thighs cook evenly in half the time.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- Use kitchen shears to remove the backbone of the turkey by cutting along both sides of the spine.
- Press firmly on the breastbone to flatten the bird completely against your work surface.
- Combine softened butter, minced garlic, chopped sage, and chopped thyme in a small bowl.
- Pat the turkey skin completely dry with paper towels.
- Rub the herb butter underneath the skin of the breasts and thighs, then coat the exterior skin with the remaining butter.
- Season the exterior generously with kosher salt and black pepper.
- Place the turkey skin-side up on a roasting pan or baking sheet.
- Roast until a meat thermometer reads 165°F (74°C) in the thickest part of the breast and 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: 80-120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American