Spatchcocked Herb Turkey

Ingredients

• 1 whole turkey, 12–14 lbs, backbone removed and spatchcocked
• 6 tablespoons 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 flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lemon, zested and halved

Steps

1. 1

   1. Pat the spatchcocked turkey completely dry with paper towels and let it sit at room temperature for 45 minutes before cooking.

2. 2

   2. Mix the softened butter with the garlic, rosemary, thyme, sage, parsley, lemon zest, salt, and pepper until fully combined.

3. 3

   3. Using your fingers, carefully separate the skin from the breast and thigh meat and push most of the herb butter directly under the skin, spreading it evenly; rub the remaining butter and olive oil over the outside of the bird.

4. 4

   4. Place the turkey skin-side up on a wire rack set inside a large rimmed baking sheet and roast in a preheated 425°F (220°C) oven for 30 minutes until the skin begins to brown.

5. 5

   5. Reduce heat to 325°F (165°C) and continue roasting for 60–75 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

6. 6

   6. Squeeze the lemon halves over the turkey, then rest uncovered for 20 minutes before carving.