Spatchcocked Turkey

Spatchcocked Turkey
Makes 12
Prep 10 m
Roast 90 m


  1. 1 of 1 If using, arrange herbs and vegetables on a rimmed baking sheet in a single layer (see Golden Roast Turkey). Fit a wire rack into baking sheet and add 1/2 cup water. Pat dry 1 spatchcocked 12 to 16 lb turkey (see Note, below, or ask your butcher to do this). Tuck wings under turkey. Rub with 3 tbsp olive oil and season with 1 1/4 tsp salt and 1/2 tsp black pepper. Roast at 425 degrees for 70 to 90 minutes on middle rack, rotating twice during cooking, until golden brown and temperature reaches 165 degrees in thickest part of thigh. Transfer to a cutting board and loosely cover with foil. Reserve juices from baking sheet, if using for gravy. Let stand 15 minutes before carving.
Nutrition Information for Spatchcocked Turkey
Servings Per Recipe: 12
Per Serving: 0 g carb., 474 mg sodium, 20 g Fat, total, 455 kcal cal., 64 g pro., 0 g fiber