Roasted Spatchcocked Turkey

Roasted Spatchcocked Turkey

Chef Brooke Williamson's Thanksgiving turkey recipe takes a different approach to the traditional holiday bird. By spatchcocking the turkey (removing the backbone so it lies flat), you get faster, more even roasting and plenty of crispy, golden skin. A simple dry brine with classic seasonings adds flavor while helping the skin crisp up beautifully.

A little planning goes a long way! This recipe works for turkeys up to 12 pounds with adjusted cooking times. For the best flavor and crispiest skin, dry brine your turkey at least 12 hours before roasting.

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Roasted Spatchcocked Turkey

Jordan
Servings

6

Cook Time

4 hours

Cuisine

American

Category

Dinner

This Thanksgiving turkey recipe from Chef Brooke Williamson starts by spatchcocking the bird (removing the back bone so the turkey lies flat). She says it provides “more even, faster roasting.

Ingredients

  • 1 small turkey (about 9 pounds), spatchcocked
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon light brown sugar
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon fennel pollen
  • 2 yellow onions, cut into large chunks
  • 4 carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2–3 heads garlic, halved crosswise
  • 2 oranges, quartered
  • 2 lemons, halved crosswise
  • 6–8 sprigs thyme
  • 3 sprigs oregano
  • 3 sprigs rosemary
  • 3 sprigs sage, leaves removed
  • 2 cups chicken stock
  • 4 tablespoons unsalted butter, cubed

Directions

  1. In a small bowl, combine the salt, pepper, garlic powder, brown sugar, paprika, coriander, and fennel pollen.
  2. Pat the spatchcocked turkey dry with paper towels and liberally rub the spice mixture on both sides of the turkey in every crevice and under the skin. Place the dry rubbed turkey on a wire rack over a rimmed Sheet Pan and refrigerate uncovered for 12–24 hours.
  3. When ready to roast, preheat the oven to 375F.
  4. Place the onions, carrots, celery, garlic, oranges, lemons, thyme, rosemary, oregano, and sage leaves in the bottom of a large Stainless Clad Roasting Pan. Add 2 cups of chicken stock and evenly scatter the butter over the top. Place the turkey, skin side up, over the vegetables (or on a rack set above them).
  5. Roast turkey, basting every 30 minutes with pan juices, until the internal temperature of the breast reaches 135–140F, about 1 hour 45 minutes to 2 hours. Increase the oven temperature to 400F and continue roasting until the skin is golden brown and crispy and the turkey temperature is 160F in the breast and 170–175F in the thigh, another 30–45 minutes.
  6. Let the turkey rest for 20 minutes before carving.
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