Description
This Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey recipe delivers perfectly cooked white and dark meat with stunningly crispy skin. The turkey is butterflied and roasted at high heat to achieve ideal texture, while a rich, flavorful gravy is made from simmered turkey parts, vegetables, and pan drippings for a complete, mouthwatering holiday centerpiece.
Ingredients
Scale
Vegetables and Herbs
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart)
- 12 thyme sprigs
- 2 bay leaves
Turkey and Seasoning
- 1 whole turkey (12 to 14 pounds total), butterflied according to instructions, backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
Broth and Gravy
- 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
- 3 tablespoons butter
- 4 tablespoons flour
Instructions
- Preheat Oven and Prepare Rack: Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.
- Prepare Turkey: Pat the spatchcocked turkey dry with paper towels. Rub all surfaces with 1 tablespoon vegetable oil. Season liberally with kosher salt and freshly ground black pepper on all sides, omitting salt if using a brined or kosher turkey. Tuck wing tips behind the back. Place the turkey on the rack so it does not overlap edges, pressing down on the breastbone to flatten slightly.
- Roast Turkey: Transfer the turkey to the oven and roast, rotating occasionally, until an instant-read thermometer registers 150°F (66°C) in the deepest part of the breast and at least 165°F (74°C) in the thighs, about 80 minutes.
- Make Gravy Base: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat remaining 1 tablespoon vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and continue cooking, stirring occasionally, until vegetables soften and brown in spots, about 5 more minutes.
- Simmer Broth: Add chicken or turkey stock, remaining thyme, and bay leaves to the saucepan. Bring to a boil, then reduce to a bare simmer. Cook uncovered for 45 minutes to develop flavor. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup, discarding solids. Skim fat from the surface.
- Prepare Roux and Finish Gravy: Melt butter over medium-high heat in a 2-quart saucepan. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Gradually whisk in the strained broth in a thin, steady stream until smooth. Bring gravy to a boil, reduce heat, and simmer until reduced to about 1 quart, around 20 minutes. Season with salt and pepper to taste, cover, and keep warm.
- Rest Turkey: When turkey is done, remove from oven and transfer the rack to a new baking sheet. Let turkey rest at room temperature for 20 minutes before carving.
- Make Final Gravy: Carefully pour any juices collected in the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk these juices into the warm gravy for extra flavor.
- Carve and Serve: Carve the rested turkey and serve with the freshly made gravy.
Notes
- Spatchcocking the turkey creates stunningly crisp skin while ensuring even cooking of white and dark meat.
- This recipe also makes a flavorful gravy from the pan drippings and turkey parts for a complete meal.
- If using a brined, salted, or kosher turkey, omit additional salting to avoid oversalting the bird.
- Use an instant-read thermometer for precise cooking temperature and safety.
- Resting the turkey before carving allows juices to redistribute for moist meat.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of turkey with gravy)
- Calories: 552 kcal
- Sugar: 0 g
- Sodium: 696 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 76 g
- Cholesterol: 288 mg
