Description
This spatchcock turkey recipe offers irresistible flavor and juicy meat. With simple preparation, fresh herbs, and room to adapt for any dietary needs, it’s perfect for all gatherings.
Ingredients
Scale
- 12–14 lb turkey
- 1/3 cup avocado or olive oil
- 1 1/2 tbsp kosher coarse salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried rubbed sage
- 2 tsp dried thyme
- 1 tsp dried crushed rosemary
- 1 yellow onion (chopped)
- 2–3 carrots (chopped)
- 2 celery ribs (chopped)
- 4–5 garlic cloves
- 2 cups chicken stock or broth
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups pan drippings (+ turkey stock if needed)
- Salt & pepper (optional)
Instructions
- Preheat oven to 450°F (232°C).
- Spatchcock the turkey by removing the backbone with kitchen shears, then flatten it.
- Mix avocado oil and spices; rub onto the turkey.
- Place turkey on a vegetable bed in a roasting pan, pour chicken stock around it.
- Roast for 1.5 to 2 hours until the thickest thigh reads 165°F (74°C).
- Let turkey rest for 20-30 minutes after roasting.
- Prepare gravy with pan drippings, flour, butter, and season to taste.
Notes
Always let the turkey rest before carving to keep it juicy.
Make sure the turkey is completely thawed for even cooking.
You can prepare the turkey a few days in advance without seasoning.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 2g
- Sodium: 900mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 125mg