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Spatchcock Turkey 

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Spatchcock turkey is a game-changer for roasting a whole bird. By removing the backbone and flattening the turkey, you ensure even cooking, crispier skin, and a shorter roasting time. This method delivers juicy, flavorful meat while eliminating the risk of undercooked or dry turkey. Perfect for Thanksgiving or any special occasion, this spatchcock turkey is easy to prepare and guaranteed to impress your guests.

Ingredients

  • 1 whole turkey (12–14 lbs)
  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon lemon zest
  • 4 cloves garlic, minced
  • 1 cup chicken broth (for roasting pan)

Instructions

  1. Prepare the Turkey

    • Pat the turkey dry with paper towels. Place it breast-side down on a cutting board.

  2. Spatchcock the Turkey

    • Using kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey over and press down firmly on the breastbone until the bird lays flat.

  3. Season the Turkey

    • In a small bowl, mix olive oil or melted butter with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, lemon zest, and minced garlic.
    • Rub the mixture all over the turkey, including under the skin.

  4. Preheat the Oven

    • Set your oven to 425°F (220°C).

  5. Roast the Turkey

    • Place the spatchcocked turkey on a wire rack over a baking sheet or roasting pan.
    • Pour the chicken broth into the pan to keep the turkey moist.
    • Roast for 1.5 to 2 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.

  6. Rest and Serve

    • Let the turkey rest for 15-20 minutes before carving.
    • This allows the juices to redistribute, keeping the meat tender.

Find it online: https://thefamilycooking.com/spatchcock-turkey/