Butterflied Thanksgiving Turkey – a delicious recipe with Turkey, Butter, Rosemary, Sage, Salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the backbone out of the turkey. This is real easy to do if you use kitchen shears. Follow down either side of the spine, cutting the ribs as you go. There is no need to cut into the spine. Then flip the bird over, breast up, and push down to flatten more.
2
Although this next step is not my favorite part of the recipe, it is quite necessary. Slip your fingers up under the skin on the breast and thighs, which will allow it to become crisp in the cooking process. Place on a broiler pan and set in the fridge uncovered for at least one hour.
3
Heat oven to 500u00b0F and remove the turkey from the fridge. Mix the butter with the spices and spread under the skin. Bake for approximately 60-70 minutes, or until a thermometer inserted in the thick part of the breast reads 160u00b0F.
151
kcal
Calories
13
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 whole Young Turkey, 4 Tablespoons Butter, 2 teaspoons Dried Rosemary, 2 teaspoons Sage, and more.
Yes, Butterflied Thanksgiving Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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