Description

Learn how to make a delicious roasted garlic butter spatchcock turkey. This method ensures faster, more even cooking and results in crispy skin.

Ingredients

Scale

1 whole turkey (12–15 pounds)
1 cup unsalted butter, softened
8 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh sage, chopped
Salt to taste
Black pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Prepare the turkey: Place the turkey breast-side down on a clean surface. Using kitchen shears, cut along one side of the backbone to remove it. Then, cut along the other side of the backbone to remove it completely.
Flip the turkey over and press down firmly on the breastbone to flatten the bird.
In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and sage. Mix well.
Gently loosen the skin over the turkey breast and thighs. Spread about half of the garlic butter mixture under the skin.
Rub the remaining garlic butter mixture all over the outside of the turkey. Season generously with salt and black pepper.
Place the spatchcocked turkey on a roasting rack set inside a large roasting pan.
Roast for 1 hour.
Reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Let the turkey rest for 15-20 minutes before carving.

Notes

For an even crispier skin, you can pat the turkey dry with paper towels before applying the butter mixture.
If you don’t have fresh herbs, you can use 2 teaspoons of dried rosemary, 1 teaspoon of dried thyme, and 1 teaspoon of dried sage.
Ensure the backbone is completely removed for proper flattening.
Basting the turkey with its own juices during the last hour of cooking can add extra moisture.

Prep Time: 30 minutes
Cook Time: 2 to 2.5 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 ounces
Calories: 450
Sugar: 2g
Sodium: 300mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 50g
Cholesterol: 150mg

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