Description
Spatchcocked roast turkey seasoned with kosher salt and herb butter, roasted until the breast reaches 150°F.
Ingredients
Scale
- 1 (12 pound) natural or organic turkey (no salt added) (see notes below)
- 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
- Place the turkey breast side down on a large cutting board with the tail side facing you and pat dry with paper towels.
- Using kitchen shears, cut along one side of the backbone from tail to neck, then repeat on the other side and remove the backbone; save it for gravy or stock.
- Flip the turkey and press the breastbone down with both hands until the turkey is flattened for even cooking; you may hear a couple of cracks.
- Place the turkey on a baking sheet and sprinkle the salt all over the bird on both sides and under the skin where possible, then refrigerate uncovered overnight.
- Remove the turkey from the refrigerator 1 hour before roasting and preheat the oven to 450?F with the rack in the middle position.
- Mix the softened butter with the thyme and minced sage to form an herb butter paste.
- Arrange the chopped carrots, celery, and onions on a baking sheet and place a wire rack on top of the vegetables.
- Dry the turkey with paper towels, season with black pepper, place it on the rack over the vegetables, tuck the wings underneath, and spread the herb butter on top and underneath the skin.
- Insert a probe into the thickest part of the breast and set the alarm to 150?F, then roast the turkey, rotating the pan 180 degrees at the halfway point.
- When the probe alarm sounds, remove the turkey from the oven and let it rest for 30 minutes before carving; follow notes for optimally cooking dark meat if desired.
- Use the vegetables, drippings, and backbone to make turkey gravy if desired, then carve and enjoy.
- Prep Time: 30 mins (plus overnight salting)
- Cook Time: About 2.5–3 hours (until breast reaches 150°F)