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Easy Spatchcock Turkey Oven Recipe
This spatchcock turkey method delivers a stunningly juicy bird with perfectly crisp, golden-brown skin. By flattening the turkey, it cooks evenly and in a fraction of the time, making your holiday meal both delicious and stress-free.
👥 12 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 45 min🔥 Cook: 1h 30m👤 Omar Villanueva📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- cutting board
- baking sheet
- pan
📝 Preparation Steps
1
Preheat your oven to 450°F. In a small bowl, mix together the olive oil, coarse salt, and freshly ground pepper.
coarse salt1 tablespoonfreshly ground pepper1 teaspoon
2
Rinse the turkey and pat it completely dry with paper towels. Place it breast-side down on a large cutting board.
3
Using sturdy poultry shears, cut along both sides of the backbone to remove it. You can save the backbone for making stock.
4
Flip the turkey over so the breast-side is up. Press down firmly on the breastbone until you hear a crack, allowing the turkey to lie flat. Tuck the wing tips under the body.
5
Transfer the flattened turkey to a large, rimmed baking sheet and let it stand at room temperature for ⏱️ 30 minutes.
6
Rub the olive oil mixture all over the turkey, making sure to get it under the skin of the breast and thighs.
7
Roast for about ⏱️ 1 hour and ⏱️ 10 minutes, rotating the baking sheet halfway through. Baste the turkey twice with pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
8
Remove the turkey from the oven and let it rest for ⏱️ 20 minutes before carving. This allows the juices to redistribute for a moist result.
Nutrition Facts
calories
250 calories
fat Content
8g fat
serving Size
1 serving
fiber Content
0g fiber
sugar Content
0g sugar
sodium Content
580mg sodium
protein Content
40g protein
carbohydrate Content
0g carbs
saturated Fat Content
2g saturated fat
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