45 minutes
A succulent spatchcocked turkey that's flavored with garlic and herbs, offering a quicker roast time and impressive presentation.
Whole Turkey, spatchcocked
0 lb
Garlic Clove, whole
each
Tarragon, whole sprigs
0 oz
Fresh Thyme, whole sprigs
0 oz
Extra Virgin Olive Oil, drizzled
0.25 fluid ounces
Salt, seasoned
teaspoons
Black Pepper, ground
teaspoons
1. Prepare the Turkey
Lay the turkey breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the turkey over and press down firmly on the breastbone to flatten it.
2. Season the Turkey
Place the flattened turkey in a roasting pan. Tuck garlic cloves and fresh herbs under the skin and around the bird. Drizzle with extra virgin olive oil and season well with salt and pepper.
3. Roast the Turkey
Roast the turkey in a preheated oven at 450 degrees for 20 minutes. Baste the turkey with pan juices, then lower the oven temperature to continue roasting until the turkey reaches an internal temperature of 165 degrees.
4. Rest and Serve
Once cooked, allow the turkey to rest before carving. Serve the turkey garnished with roasted garlic cloves and drizzled with pan juices.
Comments (0)