Description
A delicious and tender spatchcock turkey, seasoned with herbs and roasted to perfection for your holiday gatherings.
Ingredients
Scale
- 1 (12-pound) natural or organic turkey (no salt added)
- 6 tablespoons Diamond Crystal Kosher salt (or 4 tablespoons Morton’s kosher salt)
- 2 large carrots (chopped)
- 3 ribs celery (chopped)
- 2 large onions (chopped)
- 2 teaspoons black pepper
- 1 tablespoon thyme leaves
- 10 large sage leaves (minced)
- 8 tablespoons unsalted butter (softened)
Instructions
- Brine the turkey by combining kosher salt with enough water to fully submerge the turkey. Brine for at least 12 hours in the refrigerator.
- After brining, remove the turkey from the brine and pat it dry with paper towels.
- Spatchcock the turkey by cutting along both sides of the backbone and removing it. Flatten the turkey and press down on the breastbone.
- Mix softened butter with black pepper, thyme, and minced sage. Rub half under the skin and spread the rest over the turkey.
- Preheat your oven to 450°F (232°C). Place chopped vegetables in a roasting pan to create a bed and position the turkey on top, breast side up.
- Roast the turkey for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste halfway through.
- Let the turkey rest for 20-30 minutes before carving.
Notes
For extra flavor, feel free to use fresh herbs and remember to rest the turkey post-roasting.
- Prep Time: 720 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg