Fast Spatchcock Thanksgiving Turkey

Quick answer: How to make fast spatchcock thanksgiving turkey

Yield: 8 to 10 servings. Prep: 40 minutes. Cook: 80 to 110 minutes. Total: about 2½ hours, including rest. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. ^{[1] [2]}

Ingredients

One 10- to 12-pound thawed turkey; 2 tablespoons kosher salt; 1 teaspoon pepper; 6 tablespoons softened butter; 1 tablespoon chopped rosemary; 1 tablespoon chopped sage; 3 minced garlic cloves; 2 sliced onions; 3 sliced carrots; 3 celery ribs; 1 cup low-sodium stock. ^{[1] [2]}

Step-by-step method

1. Set the turkey breast-side down on a stable board. With poultry shears, cut along both sides of the backbone and remove it; save it for stock. Turn the bird over and press firmly on the breastbone until it lies flat. Pat dry. Mix salt, pepper, butter, rosemary, sage and garlic, then spread over and beneath the breast skin. Arrange onions, carrots and celery on a rimmed sheet pan and place the turkey on top. ^{[1] [2]}

2. Heat the oven to 425°F. Add stock to the pan and roast, rotating once, until the breast and the innermost portions of both thighs reach at least 165°F, generally 80 to 110 minutes. Check several places because the flattened shape cooks differently from a whole bird. Rest 25 to 30 minutes before separating the legs and slicing the breast. ^{[1] [2]}

Make-ahead, storage and substitutions

Ask a butcher to remove the backbone if heavy shears are unavailable. The seasoned bird can be refrigerated uncovered overnight on its roasting tray. Keep the raw turkey and cutting tools away from ready-to-eat foods, then wash and sanitize the work area. Refrigerate leftovers within two hours and reheat them to 165°F. ^{[1] [2]}

Serving plan and common mistakes

Choose a rimmed pan large enough for the flattened bird without crowding the legs, and confirm that it fits the oven before cooking day. Keep the turkey cold while removing the backbone, clean the shears and work surface immediately, and rotate the pan if one side browns faster. Test the breast, thigh and wing for 165°F, then rest the bird before carving across the joints. ^{[1] [2]}