Savory Herb Spatchcock Turkey with Roasted Vegetables
Spatchcocking also known as butterflying simply means to remove the back bone and lay the bird flat. This roasting method is the quickest way to cook a whole turkey. It ensures even cooking and produces the most tender, juicy, turkey with extra crispy skin you’ll ever have! Carving is easier too. Once you try it, you may never go back to traditional roasting!
Savory Herb Spatchcock Turkey with Roasted Vegetables
Spatchcocking also known as butterflying simply means to remove the back bone and lay the bird flat. This roasting method is the quickest way to cook a whole turkey. It ensures even cooking and produces the most tender, juicy, turkey with extra crispy skin you’ll ever have! Carving is easier too. Once you try it, you may never go back to traditional roasting!
Servings
10-12
Servings
10-12
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
  2. ROASTED VEGGIES: Scatter Brussels sprouts, carrots, celery, onions, and sweet potatoes across the bottom of the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper; toss to coat. Scatter a few sprigs of thyme on top of veggies. Place a wire rack directly over the vegetables.
  3. TURKEY: Remove giblets and neck from the turkey. Rinse and pat dry the turkey with paper towels. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone; repeat on the other side and remove the backbone. (You could also have your butcher do this for you.)
  4. Turn the turkey over and press down firmly on the breast bone to flatten the breasts slightly. Place turkey on the roasting rack and tuck the wing tips under the bird. Rub a 1/4 cup olive oil over the entire turkey.
  5. In a small bowl, combine sage, thyme, rosemary, salt and black pepper. Rub the entire bird with seasoning.
  6. Bake uncovered in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees.
  7. Increase temperature to 400 degrees and roast until skin is golden brown and crisp, about 10-15 minutes more. Remove turkey from the oven, cover loosely with aluminum foil; allow to rest for 15-20 minutes before slicing. Serve roasted veggies in a bowl alongside the turkey.