How to Cook a Spatchcocked Turkey
This Spatchcock Turkey cooking method is the quickest way to cook a whole turkey in the oven. It ensures even cooking of the meat, and produces super crisp skin. This recipe is a winner!
- 12 pound turkey, spatchcocked
- 1/4 cup butter
- 4 sprigs Rosemary
- 1 tsp salt
- 1 tsp pepper
- 2 heads garlic, cut through the equator
- 1 large vidalia onion, chopped into large pieces
- 8 baby carrots, chopped into large pieces
- 12 roma tomatoes, whole or halved
- 4 celery stalks, chopped into large pieces
Preheat oven to 450 degrees.
In a small saucepan melt the butter and toss in a few sprigs of rosemary. Allow the butter to bubble up for a few minutes, then lower the heat to a simmer for a few minutes. Take off heat, and leave the rosemary in the butter while you prep the bird.
Line a large rimmed pan with tinfoil. Spray with non-stick spray.
Toss chopped vegetables in the pan. Cover the pan with a flat rack.
Season the turkey generously with salt and pepper on bottom side. Place the turkey cut side down on the baking pan. Brush with butter. Sprinkle with salt and pepper.
Place turkey in the oven on the middle rack, and cook for 80 to 90 minutes, or until internal temperature reaches of the breast is approximately 150 degrees, and the thigh reaches approximately 165 degrees. My turkey took 80 minutes.
Remove the turkey from the oven. Allow to rest for 20 minutes before carving.
Serve with a big turkey loving smile!
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
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Calories: 499kcal | Carbohydrates: 2g | Protein: 70g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 242mg | Sodium: 604mg | Potassium: 790mg | Vitamin A: 1280IU | Vitamin C: 2.1mg | Calcium: 52mg | Iron: 3mg