Spatchcock Turkey

Instructions

Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and place a wire cooling rack on top.

Place the turkey breast side down on a clean surface. Locate the spine and use kitchen shears or a large serrated knife to cut along both sides of the backbone to remove it. Discard or save the backbone for stock. Tip: Removing the spine can be physically challenging, especially with larger birds. Exercise caution and use sturdy kitchen shears.

Run a knife along the underside of the breastbone to help it crack more easily. Flip the turkey breast side up and rotate the leg quarters outward. Firmly press down on the center of the breastbone until the bird lays flat.

Place the turkey breast side up on the rack of the prepared baking sheet. Tuck the wing tips under the body to prevent them from burning.

In a small bowl, stir together 2 teaspoons kosher salt , 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, and 2 teaspoons onion powder.

Mix half of the seasoning blend with the softened butter. Carefully lift the skin of the turkey and rub the butter mixture evenly underneath.

Drizzle 2 tablespoons olive oil over the turkey's skin and rub it in. Sprinkle the remaining dry seasoning evenly over the entire exterior.

Place the turkey in the preheated oven. Roast for 2-3 hours, or until the breast meat reaches an internal temperature of 155°F (68°C) and the thigh meat reaches 175°F (79°C). Use a meat thermometer for accuracy. Note: The temperature will rise slightly due to carryover cooking, ensuring juicy results.

Remove the turkey from the oven and let it rest for 10-20 minutes before carving. This allows the juices to redistribute for a moist and flavorful result.

Main Dish