Crispy Garlic Herb Spatchcock Turkey for Holiday Feasts (Print Version)
Master a tender, juicy Garlic Herb Spatchcock Turkey this holiday! Get crispy skin, rich flavor, and easy carving with my tried-and-true method.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 32 minutes
Servings: 8-10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-free (if using GF broth)
# Ingredients:
→ Main Turkey & Brine
01 -
1 (12-14 lb) whole turkey (giblets and neck removed)
02 -
1 cup kosher salt
03 -
1/2 cup brown sugar
04 -
2 gallons water
→ Garlic Herb Butter
05 -
1 cup unsalted butter, softened
06 -
8 cloves garlic, minced (more if you're like me!)
07 -
2 tbsp fresh rosemary, finely chopped
08 -
2 tbsp fresh thyme, finely chopped
09 -
1 tbsp fresh sage, finely chopped
10 -
Zest of 1 lemon
11 -
1 tsp black pepper
→ Aromatics & Roasting Pan
12 -
1 large onion, roughly chopped
13 -
2 carrots, roughly chopped
14 -
1 lemon, halved (after zesting)
15 -
2 cups chicken or turkey broth
# Instructions:
01 -
First things first, let’s get that turkey soaking up some goodness! In a large container or brining bag, dissolve 1 cup kosher salt and 1/2 cup brown sugar in 2 gallons of water. Make sure it's all mixed in well. Submerge your turkey, breast-side down, in the brine. Pop it in the fridge for at least 8 hours, or even overnight. I usually do this the day before, it just makes things less hectic on cooking day. This step is a game-changer for a juicy bird, seriously.
02 -
Okay, deep breaths! Take your turkey out of the brine, rinse it really well under cold water, and pat it super, super dry with paper towels. This is crucial for crispy skin, I can't stress this enough! Place it breast-side down on a cutting board. Using sturdy poultry shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (save it for gravy!). Flip the turkey over, breast-side up, and press down firmly on the breastbone until you hear a crack and it flattens out. Sometimes I put my whole weight into it, oops! It'll look a little funny, but trust me, it’s worth it.
03 -
In a medium bowl, combine your softened unsalted butter with the minced garlic, chopped rosemary, thyme, and sage, plus the lemon zest. Add a good pinch of salt and pepper. Mash it all together with a fork until it's beautifully combined and smells absolutely incredible—honestly, this aroma is half the joy! This is where you can totally customize; more garlic? Less sage? You do you. I usually sneak a taste, just a tiny bit, to make sure the seasoning is spot on.
04 -
Now for the fun part! Gently work your fingers under the turkey skin, starting from the neck cavity, to loosen it over the breast and thighs. Be careful not to tear it! Take about two-thirds of your glorious garlic herb butter and spread it evenly under the skin, pushing it down to cover as much meat as possible. Then, use the remaining butter to rub all over the outside of the skin. Don't forget the legs and wings! This ensures every inch of the Garlic Herb Spatchcock Turkey gets that amazing flavor and helps with browning.
05 -
Preheat your oven to 450°F (230°C). Arrange the chopped onion and carrots in the bottom of a large roasting pan. Place the lemon halves on top of the veggies. Pour 2 cups of chicken or turkey broth into the pan. Place the spatchcocked turkey, breast-side up, directly on top of the vegetables. Pop it into the hot oven. Roast for 20 minutes to get that initial crispy skin going. I always set a timer for this part, because things happen fast!
06 -
After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 hour 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If the skin starts getting too dark, loosely tent it with foil. Once it's done, pull that beautiful Garlic Herb Spatchcock Turkey out of the oven and let it rest on a cutting board for at least 20-30 minutes before carving. This resting time is non-negotiable for juicy meat, honestly!
# Notes:
01 -
Always pat your turkey super dry before adding the butter-it's the secret to that ridiculously crispy skin!
02 -
Don't skip the brining! Even a short soak makes a huge difference in juiciness, promise.
03 -
No fresh herbs? Dried will work in a pinch, just use about a third of the amount for the Garlic Herb Spatchcock Turkey.
04 -
A little extra fresh parsley and lemon zest right before serving makes the flavors pop!
# Tools You'll Need:
01 -
Large roasting pan
02 -
sharp chef's knife or poultry shears
03 -
meat thermometer
04 -
mixing bowls
05 -
whisk
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g