Roast Spatchcock Turkey

Recipe View Gather all ingredients and ensure your turkey is fully thawed. (5 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Position a roasting rack inside a baking sheet. (5 minutes)

Recipe View Place the turkey breast-side down on a sturdy cutting board. Using heavy-duty kitchen shears, carefully cut along one side of the backbone, from tail to neck. (10 minutes)

Recipe View Repeat the process on the other side of the backbone, completely removing it. Save the backbone for making a flavorful turkey stock! (5 minutes)

Recipe View Open the turkey like a book and press firmly on the breastbone to flatten the bird as much as possible. You should hear a crack. (2 minutes)

Recipe View Flip the turkey breast-side up and place it on the prepared roasting rack. Tuck the wing tips behind the breast to prevent burning. Pat the skin dry with paper towels. (5 minutes)

Recipe View Generously rub the entire turkey with olive oil. In a small bowl, combine the sage, thyme, rosemary, salt, and pepper. Sprinkle the herb mixture evenly over the turkey, ensuring all surfaces are seasoned. (5 minutes)

Recipe View Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes to ensure even cooking. (90 minutes)

Recipe View Increase the oven temperature to 400 degrees F (200 degrees C) and continue to roast until the skin is deeply golden brown and crispy, approximately 15 minutes more. Use an instant-read thermometer inserted into the thickest part of the thigh to ensure it reaches 165 degrees F (74 degrees C). (15 minutes)

Recipe View Remove the turkey from the oven and tent loosely with aluminum foil. Allow it to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (15 minutes)

Recipe View Carve the turkey and serve hot. Enjoy the incredibly juicy meat and crispy skin! (10 minutes)