Print

Perfect Herb Butter Spatchcock Turkey for Thanksgiving

herb butter spatchcock turkey - featured image
Print Recipe

This Perfect Herb Butter Spatchcock Turkey is the Thanksgiving hero you didn’t know you needed. It’s a game-changer that frees up your oven and your sanity, delivering a bird that’s consistently better than any upright-roasted version.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest
  • 1 whole turkey, 12-14 pounds, thawed if frozen
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 425°F (220°C). Place your oven rack in the lower third of the oven.
  2. Prepare the herb butter. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and lemon zest. Mix until everything is well incorporated. Set it aside.
  3. Spatchcock the turkey. Place the turkey breast-side down on your cutting board. Using your kitchen shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side. Remove the backbone and save it for making stock later. Flip the turkey over and press down firmly on the breastbone with the heels of your hands until you hear a crack. The turkey should lie flat.
  4. Dry the turkey thoroughly. Pat the entire turkey dry with paper towels—inside and out, including under the skin.
  5. Season the turkey. Rub the turkey all over with the olive oil. Sprinkle with the 1 teaspoon salt and 1/2 teaspoon pepper, making sure to get the underside too.
  6. Apply the herb butter. Gently loosen the skin over the breast and thighs by sliding your fingers between the skin and the meat. Be careful not to tear the skin. Spread about half of the herb butter directly under the skin, pressing it into an even layer. Rub the remaining butter all over the outside of the turkey, covering every nook and cranny.
  7. Stuff the cavity. Place the lemon halves and the sprigs of thyme and rosemary inside the cavity.
  8. Place on the baking sheet. Set the wire rack inside the rimmed baking sheet. Arrange the turkey on the rack, breast-side up, making sure it lies as flat as possible. Tuck the wing tips under the turkey to prevent them from burning.
  9. Roast. Place the turkey in the preheated oven. Roast for about 80-90 minutes, or until the thickest part of the breast reaches 155°F (68°C) and the thighs reach 170°F (77°C). Start checking the temperature at the 60-minute mark, as ovens vary. The skin should be deep golden brown and crispy.
  10. Rest. Remove the turkey from the oven and let it rest on the baking sheet for 20-30 minutes. Do not skip this step—resting allows the juices to redistribute, ensuring every bite is moist. Tent loosely with foil if you’re worried about it cooling too fast.
  11. Carve and serve. Transfer the turkey to a cutting board. Carve against the grain into slices. The meat will be incredibly tender, and the skin will shatter with each cut.

Notes

Don’t skip the drying step for crispy skin. Use a meat thermometer for accuracy. The turkey will continue to cook as it rests, so pull it out when it’s about 5 degrees below your target temperature. Make gravy while the turkey rests using the pan drippings.

Nutrition

Keywords: Thanksgiving turkey, spatchcock turkey, herb butter turkey, roasted turkey, holiday turkey

Find it online: https://flurpchef.com/perfect-herb-butter-spatchcock-turkey-for-thanksgiving/