Rosemary-Thyme Spatchcock Roasted Turkey

By Marge Perry & David Bonom
Removing the backbone and opening the turkey up more than just a beautiful presentation: it also helps the turkey cook faster and more evenly.
  • Course: Dinner
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INGREDIENTS

  • carrots
  • celery stalks
  • Chicken Broth
  • Extra Virgin Olive Oil
  • Fresh rosemary
  • fresh thyme
  • ground black pepper
  • Onions
  • Salt
  • turkey

DIRECTIONS

  1. Preheat the oven to 450F.
  2. Remove the wing tips from the turkey and discard or save for stock. Next remove the wings at the first joint leaving the drumettes attached to the breast
  3. Open up the turkey as you would a book, breast side still facing down, and use the tip of a knife to score alongside the keel bone (the bone in the middle of the breast). This makes it easier to flatten the bird. Flip the turkey skin side up and press down strongly with the heel of your hand on the center of the breast until you hear a crack and the bones give way. This further flattens the bird.
  4. Rub the turkey all over with the oil
  5. Place the onions, carrots and celery in a large Anolon Tri-Ply Clad roasting pan. Add the rosemary and thyme sprigs on top of the vegetables in a single layer. Place the turkey on top, skin side facing up.
  6. Put the turkey in the center of the over and reduce the temperature to 400F. Roast, rotating the pan after 30 minutes, until an instant read thermometer inserted into the thickest portion of the breast registers 160-165F, about 80-90 minutes. Remove from the oven and let rest 20 minutes before carving.