Description
Spatchcock turkey is a quick and easy way to cook a turkey. By removing the backbone, the turkey cooks faster and more evenly.
Ingredients
Scale
- 1 (12-14 pound) turkey, thawed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 425°F (220°C).
- Remove the turkey from its packaging and pat dry with paper towels.
- Place the turkey breast-side down on a cutting board. Use kitchen shears to cut out the backbone.
- Flip the turkey over and press down firmly on the breastbone to flatten it.
- Rub the turkey with olive oil, salt, pepper, garlic powder, paprika, and thyme.
- Place the turkey on a roasting pan fitted with a wire rack.
- Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the turkey rest for 15 minutes before carving.
Notes
- You can use any herbs and spices you like to season your turkey.
- For crispy skin, pat the turkey dry before roasting.
- Use a meat thermometer to ensure the turkey is cooked through.
Nutrition
- Serving Size: 4 oz
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg