Spatchcocked Herb-Roasted Turkey – a delicious recipe with turkey, kosher salt, ground pepper, fresh rosemary, thyme, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn turkey over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Twist and tuck wings under to secure in place.
2
Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight.
3
Preheat oven to 450u00b0. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170u00b0-175u00b0, 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.
57
kcal
Calories
2
g
Fat
2
g
Carbs
8
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 turkey (12 to 14 pounds), 3 tablespoons kosher salt, 2 teaspoons coarsely ground pepper, 1 tablespoon minced fresh rosemary, and more.
Yes, Spatchcocked Herb-Roasted 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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