Description

This Spatchcock Turkey is a succulent dish featuring garlic, sage, and thyme. Perfectly roasted for holidays or family gatherings, it’s an excellent choice for your dinner table, ensuring juicy meat and crispy skin with simple preparation.

Ingredients

Scale

12–14 lb turkey (thawed)
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
Salt and black pepper (optional)

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Instructions

Preheat your oven to 450°F (232°C) and prepare your baking sheet and cutting board.
Spatchcock the turkey by removing the backbone and flattening it on the cutting board.
Season the turkey with a blend of oil, salt, pepper, and spices, including garlic and herbs.
Arrange chopped vegetables around the turkey in the baking sheet for additional flavor.
Pour chicken stock in the baking sheet and roast the turkey for 1.5 to 2 hours.
Let the turkey rest for 20 minutes before carving for the best flavor and juiciness.
Make gravy from the pan drippings, butter, and flour for a rich sauce.

Notes

Use a meat thermometer to ensure the turkey is cooked to 165°F (74°C).
Let the turkey sit at room temperature before cooking for even roasting.
Leftover turkey can be stored for up to 4 days in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 1g
Sodium: 900mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 50g
Cholesterol: 150mg