Description
Micheal Symon’s spatchcock turkey revolutionizes holiday cooking with its quick roasting and perfectly crispy skin. Juicy meat and golden-brown exterior promise a memorable centerpiece that will impress guests and simplify your seasonal feast.
Ingredients
Scale
Main Ingredients:
- 18 to 12 pounds (8.2 to 5.4 kilograms) turkey
- 10 garlic cloves, peeled and lightly crushed
Herbs and Seasonings:
- 1 branch fresh tarragon or thyme, separated into sprigs, or ½ teaspoon (2.5 milliliters) dried thyme or tarragon
- Salt and pepper to taste
Cooking Fats:
- ⅓ cup (79 milliliters) extra virgin olive oil or butter
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Position the turkey breast-side down on a sturdy cutting board and carefully remove the backbone using kitchen shears or a sharp knife.
- Gently press down on the turkey to flatten it completely, creating an even surface for roasting.
- Transfer the turkey to a roasting pan, positioning it breast-side up. Arrange the wings to partially cover the breast and allow the legs to extend slightly outward.
- Carefully tuck fresh rosemary sprigs and whole garlic cloves underneath the bird, nestling them between the wings and legs.
- Generously season the entire turkey with coarse kosher salt and freshly ground black pepper. Drizzle extra virgin olive oil evenly over the surface to enhance flavor and promote crispy skin.
- Roast the turkey for 20 minutes, observing as the skin begins to turn a golden brown color.
- Remove the pan from the oven and baste the turkey with the accumulated pan juices. Reduce the oven temperature to 400 degrees Fahrenheit (204 degrees Celsius). If the turkey appears to be cooking too rapidly, lower the temperature to 350 degrees Fahrenheit (177 degrees Celsius).
- Continue roasting, checking the internal temperature after approximately 15 minutes (or 10 minutes for smaller birds).
- Use an instant-read meat thermometer to verify the temperature. When the leg meat reaches 165 degrees Fahrenheit (74 degrees Celsius), the turkey is fully cooked. Repeat temperature checks in multiple locations to ensure accuracy.
- Allow the turkey to rest for 10-15 minutes before carving. This resting period helps redistribute the juices, ensuring a moist and flavorful result.
- Serve the roasted turkey with the caramelized garlic cloves and rich pan juices, creating a stunning centerpiece for your meal.
Notes
- Let the turkey sit out for 30-60 minutes before roasting to promote even cooking and prevent dryness.
- Invest in a digital instant-read thermometer to guarantee the perfect internal temperature without guesswork.
- Monitor your bird closely and lower the oven heat by 25 degrees if browning happens too rapidly.
- Play with flavor combinations like rosemary and thyme or sage and garlic to make the recipe uniquely yours.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 45 g
- Saturated Fat: 6 g
- Unsaturated Fat: 39 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg