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Quick Spatchcock Turkey Recipe with Herb Butter for Juicy Flavor

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A fast and flavorful turkey recipe using spatchcocking and herb butter to achieve juicy meat and crispy skin in under 90 minutes.

Ingredients

Scale
  • 1 whole turkey (10 to 12 pounds / 4.5 to 5.5 kg), fresh or thawed
  • Salt (preferably kosher salt)
  • Freshly ground black pepper
  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, chopped (or 2 teaspoons dried thyme)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon ground sage
  • Optional extras:
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup low-sodium chicken broth or white wine

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Remove the giblets and pat the turkey dry with paper towels. Place it breast side down on a sturdy cutting board.
  3. Using kitchen shears, cut along both sides of the backbone from tail to neck, removing it completely. Flip the turkey breast side up and press firmly on the breastbone to flatten it.
  4. In a bowl, combine softened butter, minced garlic, thyme, rosemary, parsley, lemon zest, smoked paprika, and sage. Mix well.
  5. Generously sprinkle salt and freshly ground black pepper all over the turkey, including under the skin if possible.
  6. Loosen the skin on the breasts and thighs without tearing it, and spread about two-thirds of the herb butter directly under the skin. Rub the remaining butter all over the skin surface.
  7. Place the flattened turkey on the roasting rack breast side up. Tuck the wing tips under the body. Add optional onion, carrots, and celery around the pan if using.
  8. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Roast at 450°F (230°C) for 45-60 minutes, or until the thermometer reads 165°F (74°C). Tent with foil if skin browns too fast.
  9. Remove from oven and let rest for at least 15 minutes before carving.
  10. Slice the turkey into portions and serve with pan juices.

Notes

Pat turkey dry twice for crispier skin. Use room temperature butter for easier spreading. Rest turkey for at least 15 minutes before carving to retain juices. Tent with foil if skin browns too quickly. Adjust cooking time for smaller or larger turkeys. Fresh herbs preferred but dried can be used at half quantity. Butter can be made ahead and refrigerated.

Nutrition

Keywords: spatchcock turkey, herb butter, quick turkey recipe, juicy turkey, Thanksgiving turkey, roasted turkey, easy turkey recipe

Find it online: https://tastypierecipes.com/quick-spatchcock-turkey-recipe-with-herb-butter-for-juicy-flavor/