Perfectly Crispy Spatchcock Turkey with Sage & Thyme

Hey there, food lovers! Today, I’m thrilled to share my secret for the most amazing Crispy Spatchcock Turkey with Sage & Thyme. This isn’t just any turkey recipe – it’s a game-changer that’ll have your guests begging for seconds.

This clever technique not only cuts down on cooking time but also ensures your turkey comes out perfectly juicy on the inside and irresistibly crispy on the outside.

The blend of sage and thyme adds a classic, mouthwatering aroma that’ll make your kitchen smell like a gourmet restaurant. Trust me, once you try this method, you’ll never go back to traditional roasting. So, grab your apron and let’s create some culinary magic together!

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 12-pound turkey, giblets removed
• 2 lemons, sliced

Directions:

1. Preheat Your Oven: Start by preheating your oven to 450 degrees F. This high temperature will help achieve that crispy, golden skin we all love.
2. Prepare the Turkey: Combine the olive oil, chopped thyme, chopped sage, salt, and pepper in a small bowl. Trim any excess fat from your turkey. Using heavy-duty kitchen or poultry shears, cut along one side of the turkey’s backbone, going through the ribs. Repeat on the other side to remove the backbone completely—discard it. Place the turkey cut-side down on a cutting board and press down firmly with the heel of your hand to flatten it. Splay the thighs outward and tuck the wings under. Gently loosen the skin over the breasts and thighs, then rub the herb mixture underneath the skin for maximum flavor.
3. Set Up for Roasting: Create a layer of lemon slices in the bottom of a large roasting pan. These lemons will infuse a subtle citrusy aroma into the turkey as it cooks. Place the prepared turkey on top of the lemon slices.
4. Roast to Perfection: Roast your turkey in the preheated oven until the internal temperature in the thickest part of the breast reaches 165 degrees F. This will take approximately 1 1/2 to 1 3/4 hours. Keep an eye on it to ensure the skin doesn’t get too dark—if it does, you can cover it loosely with foil.
5. Rest and Carve: Once the turkey is done, remove it from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is juicy and tender.

Tips for Success:

• If you’re preparing this turkey for a holiday feast, you can make it a day ahead and reheat gently before serving.
• For extra crispy skin, pat the turkey dry with paper towels before applying the herb mixture.

Nutritional Content (per serving):

• Calories: 250
• Protein: 30g
• Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 115mg
• Sodium: 620mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g

These values can vary slightly depending on the exact size of the turkey and the amount of oil and seasoning used.

There you have it—a succulent spatchcock turkey with a crisp, herb-infused skin that’s sure to be the star of your meal. Enjoy every flavorful bite and the compliments that come with it!

Let me know how yours turns out.