Spatchcock Roasted Turkey With Herbs Food

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SPATCHCOCKED HERB-ROASTED TURKEY



Spatchcocked Herb-Roasted Turkey image

This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey. -Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 6

1 turkey (12 to 14 pounds)
3 tablespoons kosher salt
2 teaspoons coarsely ground pepper
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage

Steps:

  • Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn turkey over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Twist and tuck wings under to secure in place., Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.

Nutrition Facts : Calories 399 calories, Fat 18g fat (5g saturated fat), Cholesterol 184mg cholesterol, Sodium 1210mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 54g protein.

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