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How to Roast a Perfect Turkey

Roast Spatchcocked Turkey Recipe

 Spatchcocking is a way to get a turkey on the table fast! Spatchcocked turkeys take less time to cook and tend to cook more evenly.


  • 1 whole fresh turkey 12 - 14 pounds
  • 1/2 stick melted butter
  • 1/4 cup olive oil
  • 2 garlic cloves minced
  • 2 Tablespoons Kosher salt
  • 2 Tablespoon freshly ground pepper
  • 2 teaspoon fresh rosemary minced
  • 2 teaspoon fresh thyme chopped


Spatchcocking Instructions

  • With the breast-side down, cut the backbone out of the turkey with heavy-duty kitchen shears. Save the backbone for making stock for gravy.
  • Remove the wishbone from the turkey.
  • Turn the bird over and flatten by pressing the middle of the turkey with both hands to break the breast bone.

Roasting Instructions

  • Preheat oven to 450 degrees.
  • In a small bowl, combine melted butter, olive oil, garlic, salt, pepper, rosemary, and thyme and mix well.
  • Rinse and dry the turkey including the inside of the turkey.
  • Place turkey on a roasting rack inside the roasting pan or on rack on a sheet pan. Tuck the wingtips under the breast.
  • Liberally rub butter mixture on the skin and the on the inside of the turkey reserving 1/4 cup for basting.
  • Place turkey in 450 degree oven for 30 minutes, then reduce temperature to 350 degrees and baste with reserved butter mixture every 30 minutes.
  • Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F., about 1 1/2 to 2 hours, depending on the size of your turkey and your oven.
  • Remove turkey to a cutting board and allow to rest for at least 30 minutes before carving. Make gravy while you wait.