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Spatchcock Turkey

A Roast Spatchcocked Turkey seasoned with sage and thyme. A juicer faster way to cook your thanksgiving turkey.
  • Serves:  10
  • Prep Time:  12 hrs 15 min
  • Cook Time:  50 min

Ingredients

  • 1 (10-12 pound) turkey
  • ¾ cup + 3 tablespoons kosher salt
  • 1 large white onion, peeled and quartered
  • 4 celery stalks, roughly chopped
  • 4 large carrots, peeled, roughly chopped
  • 1 head of garlic, cut in half
  • 3 tablespoons chopped fresh sage, plus more for garnishing
  • 6 sprigs fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoons ground turmeric
  • 1 tablespoons granulated garlic
  • 1 tablespoons freshly cracked black pepper
  • 1 teaspoon smoked paprika

Method

  1. Place the turkey on a large cutting board breast side down with the neck facing toward you. Using good quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs. Flip the turkey breast side up, and, using the palms of your hands, press along the breastbone to flatten. Place the turkey in a brining bag or large (non-reactive) pot and cover with cold water. Add ¾ cup of the kosher salt, cover, and refrigerate for at least 12 hours or up to 24.
  2. Preheat the oven to 450°F with a rack in the center position.
  3. Remove the turkey from the brine and pat dry. Arrange the onion, celery, carrots, garlic, sage, and thyme in a large roasting pan. Place the turkey, breast side up, on top of the vegetables. Drizzle the turkey with the olive oil and sprinkle with the turmeric, granulated garlic, pepper, smoked paprika, and remaining 3 tablespoons of salt.
  4. Roast for 15 minutes, then reduce the temperature to 400°F. Using a turkey baster, baste the turkey with the pan juices. (If the turkey is browning too quickly, reduce the temperature to 375°F.) Roast 45 minutes more, start checking the turkey thigh with an instant-read thermometer every 5-8 minutes. Turkey is done when it reaches 165°F on an instant-read thermometer.
  5. Allow the turkey to rest for 5-10 minutes, then carve. Discard the vegetables. Serve on a large platter along with pan juices. Garnish with fresh sage leaves.