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Spatchcock Turkey with Sage & Thyme
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
Directions
Nutrition Facts
Serving Size:
3 ounces Per Serving:
156 calories; protein 24.6g; carbohydrates 0.2g; dietary fiber 0.1g; fat 5.6g; saturated fat 1.3g; cholesterol 88.4mg; vitamin a iu 26.5IU; vitamin c 0.4mg; folate 8.2mcg; calcium 13.3mg; iron 1mg; magnesium 25.8mg; potassium 205.8mg; sodium 260.8mg.
Exchanges:
3 lean protein, 1/2 fat
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