Spatchcocked Thanksgiving Turkey
I first tried this method last year and it made my Thanksgiving Day so simple and low stress! This method can cook a juicy turkey in as little as 45 minutes!
Spatchcocking a turkey is the process of removing the backbone and flattening it onto a baking tray. It may seem a bit intimidating but it’s fairly easy to do, saves a lot of cook time and helps everything cook evenly.
Here is a quick video tutorial that will guide you through the process. I always cut my turkey along side a tutorial, it’s so helpful!
¼ cup salt
¼ cup finely grated orange zest.
1 tablespoon rosemary
2 teaspoons freshly ground black pepper
1 12–14-lb. turkey(any bigger can e difficult to fit on a pan)
½ cup olive oil
Preheat oven to 450 degrees. Lay spatchcocked turkey skin side up on baking sheet. Heat oil, salt, rosemary, pepper and orange zest in a saucepan until sizzling. Use a brush to coat turkey with oil mixture, leave a little leftover for a second coating. Cook turkey for 30 min. Pull out turkey and add the second coating. Reduce temperate to 350 degrees and cook for 20 more minutes or until internal temperature is 165 degrees. Take turkey out of the oven and let cool.
Sources, Inspiration & Photos: https://www.bonappetit.com/recipe/spatchcocked-turkey-with-anise-and-orange, https://www.spendwithpennies.com/spatchcock-turkey/#