Simple Spatchcock Turkey Recipe 

This holiday season, save time and oven space with my simple Spatchcock Turkey recipe! Learn how to spatchcock a turkey and cook it in half the time with little ingredients.   

– 10-12 pound turkey – ½ cup olive oil – 2 sprigs rosemary – 4 sprigs thyme  – 4 leaves sage – 6 cloves garlic – 1 teaspoon salt – 1 teaspoon pepper


Heat the oven to 425°F. Turkey neck and giblets removed. Place the turkey breast-side down and legs facing you.   


Cut through the rib bones along each side of the backbone using kitchen shears.   


After turning the turkey over, flatten the breastbone with the heel of your hand to make the meat uniform in thickness. Also remove the wing tips.  


The herbs, garlic, salt, and pepper should be combined with the olive oil in a small bowl. Do this.  


Brush olive oil mixture on the turkey's inside, then turn and generously brush the outside.  


It should be placed on a baking sheet, and then the baking sheet should be moved into the oven.   


Cook the turkey for 1 ¼ to 1 ½ hours, or until the thickest portion of the thigh reaches 185°F and the breast reaches 165°F.   


Baste turkey with drippings every 20–30 minutes. Cover the turkey loosely with foil after removing the baking sheet.   


The turkey should be allowed to rest for fifteen minutes before being carved and served.  


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