One of my favorite meats is turkey; it's like a really flavorful chicken. Well, they're large, and you'll have a lot of leftovers, but really, it's worth it, because how often can you get a large, fresh turkey each year?
Spatchcock turkey: what is it?
To remove the backbone and flatten the chicken before roasting, it is called "spatchcocking." The reason it's better than roasting the bird whole is that it allows for more equal cooking because the legs don't cover the thighs and the tender white meat isn't exposed up top. Additionally, it results in skin that is crispier, presents better, and allows you can immediately use the backbone and other components to make stock and gravy.
Process
Make sure the oven rack is positioned in the center of the oven. Preheat the oven to 450°F. Line a big, deep baking tray with foil. Arrange the celery, orange, lemon, onion, and rosemary sprigs on the foil, and then cover the vegetables with a wire rack.
Paper towels are used to pat the turkey dry. Turn over so that the breast side is down. Using a pair of kitchen shears, hold the turkey firmly and cut along the backbone, beginning where the tail joins the thigh.
Make a cut all the way up until the turkey's neck is exposed. Gently pry open the turkey, then carefully cut down the other side of the backbone, repeating on the other side. Take it slow; this side might be a little difficult.
If you see any extra skin or fat, trim it off. I removed the thick hood around the neck and the tail.
Turn the turkey over so the breast is facing up, then firmly press against the ridge of the breastbone. The turkey should be flatter, and you should hear a few cracks.
Put the turkey on the oven sheet and rack that you have prepared. Rub one tablespoon of oil over the tips of the wings and tuck them behind the breast. Add salt and freshly ground pepper for seasoning. Place the dish in the oven and cook it for approximately one and a half hours, turning it over halfway through, or until the internal temperature of the breast reaches 150°F and the thighs reach at least 165°F.
Combine the ingredients for the rosemary and citrus butter in a blender or food processor while the turkey is roasting. Apply the rosemary and citrus butter evenly and with care at the 50-minute mark.
You can tent the turkey with foil if the skin becomes too brown at any point, and then remove the foil at the end to reveal the crispy brown skin. After the turkey is done, take it out of the oven and give it a 15- to 20-minute rest.
Ingredients
Spatchcock Turkey
- 1 medium onion, peeled and quartered
- 1 orange halved
- 1 lemon halved
- 2 stalks celery roughly chopped
- 10-12 sprigs fresh rosemary
- 1 11lb-12lb whole turkey or the smallest you can find, see notes
- 1 tbsp oil
- salt and freshly ground pepper
Rosemary-Citrus Butter
- 1/4 cup butter room temp
- 1/4 cup fresh rosemary leaves only
- 6 cloves garlic
- 1 orange zested
- 1 lemon zested
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Tool
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Meat thermometer
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Kitchen Shears
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