Spatchcock Turkey with Sage & Thyme

Spatchcock Turkey with Sage & Thyme

3 Reviews
From: EatingWell.com, October 2017

When it comes to cooking a whole turkey quickly and evenly, spatchcocking—removing the entire backbone from the bird and splaying it open—is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1½ teaspoons salt
  • 1 teaspoon ground pepper
  • 1 12-pound turkey, giblets removed
  • 2 lemons, sliced

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the turkey cut-side down and flatten with the heel of your hand (you'll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.
  3. Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.
  4. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 1½ to 1¾ hours. Remove from the oven and let rest for 20 minutes before carving.

Nutrition information

  • Serving size: 3 ounces
  • Per serving: 156 calories; 6 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 25 g protein; 8 mcg folate; 88 mg cholesterol; 0 sugars; 0 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 261 mg sodium; 206 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, ½ fat

Reviews 3

November 13, 2017
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By: Devon O'Brien
This is how I make the turkey for Friendsgiving every year—it's so much faster, the skin gets so much crispier all while staying so juicy!
November 08, 2017
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By: Terry Canto Fields
I'm going to do this with a whole chicken, sounds yummy!!
November 08, 2017
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By: Jack Cudney
I’ve done this several times, with large roasting chickens as well as small turkeys. I still brine for 6-10 hrs to enhance moisture as the high temp can dry out the bird. I will sometimes use a smoker to keep the “smoke” of the high temp out of the house. If your oven isn’t squeaky clean you may have to deal with “smoke”indoors
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