Thanks to spatchcocking, it roasts in a fraction of the time.
Essentially, you are removing the backbone and pressing it flat in the pan.
Why Should You Spatchcock a Turkey?
Credit:Carson Downing. Food Styling: Lauren McAnelly
The biggest advantage to spatchcocking a turkey is the cooking time.
A 10- to 12-pound turkey will roast in a little more than an hour.
It’s the perfect texture combination.
Get the full how-to in ourcomplete guide to spatchcocking a turkey.
Continue theMediterranean flavorsand serve the turkey with roasted potatoes and vegetables.
It’s also great served alongside a bowl of pasta or a brightgreen salad.
The quick cook time makes it ideal for everyday dinners or entertaining.
Place a roasting rack in a large shallow roasting pan.
Removeneck and giblets from turkey; reserve for another use or discard.
Repeat on the other side of the backbone; remove backbone (reserve it for making stock).
Using a chefs knife, cut a notch in the keel bone between the breast halves.
Press down firmly between breast halves to break the keel bone and flatten.
Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat.
Pat skin dry with paper towels.
kosher salt and 1 tsp.
black pepper on the underside and under the skin of the turkey.
In a small bowl combine herbs and garlic.
Spread herb mixture evenly under the skin over breast and thighs.
Arrange half of the lemon slices under the skin.
Place remaining lemon slices and whole garlic on rack in roasting pan.
Tuck wing tips under back of turkey.
Place turkey on the rack with lemon slices and garlic.
Roast until temperature in the thickest part of the thigh registers 175F, 70 to 80 minutes.
Remove turkey from oven.
Tent loosely with foil and let stand 15 minutes before carving.
Serve turkey with roasted lemon slices and garlic.
2,000 calories a day is used for general nutrition advice.
