Roast Spatchcock Turkey

Recipesfull introduces to you: Turkey Recipes. (Roast Spatchcock Turkey). This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.

Brief

Prep 15 mins

Cook: 1hr45 mins

Additional: 10 mins

Total: 2hrs10 mins

Servings: 10

Yield: 1 10-pound turkey

Roast Spatchcock Turkey

Ingredients

1 (10 pound) whole turkey

½ cup olive oil

1 tablespoon salt

1 tablespoon chopped fresh sage

1 tablespoon fresh thyme leaves

1 tablespoon finely chopped fresh rosemary

1 teaspoon crushed black pepper

Hearty Turkey Stew with Vegetables

Dinner

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.

Step 2

Turn the turkey over breast-side down. Using a pair of sharp heavy-duty kitchen shears cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.

Step 3

Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt sage thyme rosemary and black pepper.

Step 4

Bake in the preheated oven for 1 hour 30 minutes rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven cover loosely with a doubled sheet of aluminum foil and allow to rest for 10 to 15 minutes before slicing.

Nutritional Information

Roast Spatchcock Turkey

Servings Per Recipe:10

Calories: 777.1

% Daily Value *

Protein: 92g 184%

Carbohydrates: 0.3g

Dietary Fiber: 0.1g 1%

Fat: 42.7g 66%

Saturated Fat: 10.8g 54%

Cholesterol: 268.2mg 89%

Vitamin A Iu: 21.3IU

Niacin Equivalents: 33.4mg 257%

Vitamin B6: 1.3mg 84%

Vitamin C: 0.5mg 1%

Folate: 23.2mcg 6%

Calcium: 89.2mg 9%

Iron: 6mg 34%

Magnesium: 83.1mg 30%

Potassium: 922.2mg 26%

Sodium: 920.5mg 37%

Thiamin: 0.2mg 19%

Calories From Fat: 383.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.