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Easy Best Spatchcock Turkey with Herb Butter

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This Quick Herb-Butter Spatchcock Turkey with Pan Gravy cooks in about half the time of a traditional roast, delivering incredibly juicy meat and crispy, golden skin. It’s a foolproof, crowd-pleasing centerpiece for any occasion.

Ingredients

Scale
  • 1 whole turkey (10–14 pounds), thawed if frozen
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped (optional but recommended)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 large yellow onion, quartered
  • 2 cups low-sodium chicken or turkey broth
  • 3 tablespoons all-purpose flour

Instructions

  1. Prepare the turkey: Ensure the turkey is fully thawed. Remove giblets and neck. Pat the turkey completely dry with paper towels. Let it sit on the counter for about 30 minutes to take the chill off.
  2. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage (if using), salt, and pepper. Mix until well combined.
  3. Spatchcock the turkey: Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone. Flip the turkey over and press down firmly on the breastbone until it lies flat.
  4. Apply the herb butter: Gently loosen the skin over the turkey breast with your fingers. Slide about half of the herb butter under the skin, spreading evenly. Rub the remaining butter all over the outside of the turkey.
  5. Set up the roasting pan: Place the quartered onion in the center of a large baking sheet or roasting pan. If using a wire rack, place it over the onion. Place the spatchcocked turkey on top, breast-side up. Tuck wing tips under the thighs.
  6. Roast the turkey: Preheat oven to 425°F (220°C). Roast for about 70-90 minutes for a 12-pound bird. Start checking temperature at the 60-minute mark. The skin should be deep golden brown and crispy.
  7. Check for doneness: Insert an instant-read thermometer into the thickest part of the breast (155°F to 160°F) and the thigh (170°F to 175°F). If the skin is getting too dark, tent loosely with foil.
  8. Rest the turkey: Transfer the turkey to a cutting board and let it rest, uncovered, for at least 20 minutes.
  9. Make the pan gravy: Place the baking sheet over two burners on medium heat. Sprinkle flour over the drippings and whisk constantly for about 1 minute. Slowly pour in the broth, whisking continuously. Bring to a simmer and cook for 2-3 minutes until thickened. Season with salt and pepper to taste.
  10. Serve: Carve the turkey and arrange on a platter. Pour the hot gravy into a serving boat. Serve immediately.

Notes

Don’t skip drying the turkey for crispy skin. Use a thermometer, not a timer. Let the butter come to room temperature. Don’t skip the rest time. For a citrus-herb variation, add lemon and orange zest to the butter. For a spicy version, add chipotle powder. For gluten-free gravy, use cornstarch slurry.

Nutrition

Keywords: spatchcock turkey, herb butter turkey, quick turkey, Thanksgiving turkey, roasted turkey, crispy skin turkey, pan gravy

Find it online: https://lucastable.com/easy-best-spatchcock-turkey-with-herb-butter/