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Spatchcock Turkey with Flavored Lemon Herb Butter Recipe

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4.3 from 54 reviews

This Spatchcock Turkey recipe features a perfectly roasted, flavorful turkey with crispy skin and juicy meat. The bird is flattened by removing the backbone for even cooking, then rubbed with a lemon-garlic-herb butter and roasted on a bed of aromatic vegetables to enhance its natural flavors. Ideal for holiday feasts or special occasions, this method reduces cooking time and delivers a moist, tender turkey with beautifully browned skin.

Ingredients

Turkey and Basic Seasoning

  • 12 lb turkey (11-14 lbs workable, cooking time varies)
  • Salt & pepper, to taste

Flavored Butter

  • 3/4 cup unsalted butter (12 Tbsp), softened
  • 2 Tbsp light olive oil, plus extra for drizzling
  • Zest of 1 lemon
  • 2 Tbsp fresh lemon juice (from 1 lemon)
  • 3 large garlic cloves, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 Tbsp sea salt
  • 1/2 tsp freshly ground black pepper

Stuffing Vegetables

  • 1 large onion, sliced into rings
  • 3 celery sticks, sliced
  • 1 carrot, sliced into rings (unpeeled)
  • 4 garlic cloves, sliced (unpeeled)
  • 1/2 cup water

Instructions

  1. Prep the turkey: Remove the neck and giblets from the turkey. If brined, drain and rinse the turkey thoroughly, then pat dry completely. Place the turkey breast-side down on a rimmed baking sheet, with legs towards you to prepare for spatchcocking.
  2. Remove the spine: Using sharp poultry shears, cut along both sides of the backbone to remove it entirely. Keep the shears close to the spine and cut through the ribs from top to bottom, requiring some hand strength. Rotate as needed to complete removal.
  3. Break the breastbone: Score a slit into the bottom of the breastbone with a chef’s knife to make it easier to flatten. Flip the turkey breast-side up and press down firmly on the breastbone until you hear a crack, allowing the turkey to lay flat.
  4. Preheat oven and prepare pan: Set the oven rack in the lower third and preheat to 425°F. Spread the sliced onion, garlic, parsley, and other vegetables in a large roasting pan. Pour the water over them, then set the pan aside.
  5. Make the flavored butter: In a medium bowl, combine the softened butter, olive oil, lemon zest, lemon juice, minced garlic, parsley, sea salt, and pepper. Mash with a fork or pulse in a food processor until fully combined.
  6. Season the turkey: Season the bottom and inside cavity of the turkey generously with salt and pepper, unless the turkey is brined. Place the turkey breast-side up on the vegetable bed in the roasting pan. Tuck the wings behind the bird to prevent burning. Optionally add the neck and spine to the pan to enhance drippings.
  7. Apply the flavored butter: Gently slide your fingers under the skin on both front and back sides to separate it from the meat without tearing. Spread about two-thirds of the flavored butter underneath the skin, massaging to evenly distribute. Set the legs to face inward. Melt the remaining butter and brush it over the outside of the turkey. Season the whole turkey again with salt and pepper.
  8. Roast the turkey: Place the roasting pan in the oven and bake at 425°F for 30 minutes to start browning. Then reduce the heat to 400°F and continue roasting for about 1 hour more, or until the thickest part of the thigh reaches 165°F on a meat thermometer. Total cooking time for a 12.5 lb bird is approximately 1.5 hours. Check temperature in several spots for even doneness.
  9. Rest the turkey: Remove the turkey from the oven and loosely tent with foil. Let it rest for 30 minutes before carving to allow juices to redistribute. Use pan juices to serve alongside or make turkey gravy.

Notes

  • Spatchcocking the turkey reduces cooking time dramatically and ensures even roasting.
  • Be careful when separating the skin from the meat to avoid tears which may reduce butter penetration.
  • Use an instant-read thermometer to check for doneness to prevent under or overcooking.
  • Resting the turkey is essential for juicy meat and easier carving.
  • Add leftover backbone and neck to the roasting pan for richer pan drippings that enhance flavor in gravy.
  • Butter can be prepared a day ahead and refrigerated.

Find it online: https://flavorspath.com/spatchcock-turkey-with-flavored-lemon-herb-butter-recipe/