Butterflied Roasted Herb Turkey

This Butterflied Roasted Herb Turkey cooks much quicker than the traditional way! Plus, the meat is juicier and the skin is crispier!

Butterflied Roasted Herb Turkey

This butterflied roasted herb turkey is the turkey for you if you don’t want to spend 5+ hours roasting your bird on T-day!  By butterflying (or otherwise called spatchcock) it creates more surface area which enables less cooking time and juicier meat.  Oh, and another perk….crispier skin!  Score!

If you would rather roast a bird the traditional way check out my Beer and Butter Turkey.  And don’t forget the sides like Sweet Potato Casserole with Streusel Topping, Homemade Green Bean Casserole, Cranberry Pomegranate Sauce, Homemade Herb Stuffing and Homemade Turkey Gravy.

So what exactly is a spatchcocked or butterflied turkey??  Well, it’s a turkey with the backbone removed.  You can do this by either having your butcher do it or you can do it with a very sharp knife or a pair of scissors.  After the backbone is removed it is opened up and flattened out by pushing on each side of the breastbone.

Why does this method allow for the turkey to cook faster?  There is more surface area being exposed to heat so it cooks in a much shorter amount of time!  And this also allows for crispier skin since more skin is exposed to the heat and not hiding under the bird.

Why is the bird juicier? Well, it allows for the turkey to cook more evenly.  The breast meat cooks much quicker than the dark meat so this creates a dilemma.  In order to get the dark meat done you have to sacrifice the breast meat.  The breast meat starts to dry out after it reaches 150-160 degrees F and the dark meat isn’t done until close 170 degrees F.  So by opening up the bird this allows for both meats to come up to their desired temperature at the same time.

A few tips about this Butterflied Roasted Herb Turkey:

• This recipe is for a turkey that has already been brined.  How do you know if your turkey has been brined?  Look at the ingredient label on your turkey.  If it says anything other than turkey it has been brined.  If you are purchasing a natural or “heritage” turkey that hasn’t been brined I highly recommend brining it.  This will also ensure you have really juicy meat.  This post from The Kitchn on how to dry brine a turkey is great!
• Be sure you allow for plenty of time to defrost your turkey.  You can do this by leaving it in the refrigerator 4-5 days before you plan to brine your turkey or roast it.  If you are short on time you can thaw the turkey in your sink with cold water.  Change the water every 30 minutes until the turkey is thawed.  This will take about 30 minutes per pound.
• This post from Allrecipes on how to butterfly a turkey is a great pictorial guide.  You can save the backbone you remove from the turkey to make broth/stock.
• Be sure to use a meat thermometer to check to see when your turkey is done.  Check the thickest part of the thigh without touching the bone.  It’s ready when it has reached 165-170 degrees F.  I like to pull it when it has reached 165 and no more.  It will raise another 5-10 degrees once you remove it from the oven.
• Be sure to let your turkey rest for at least 20 minutes before carving it.
• How much turkey do you need?  Plan for at least 1 1/2 pound per person.  And if you want leftover turkey plan for 2 pounds per person.

And if you are hosting Thanksgiving for the first time this year and need a little help…..stay tuned for my post tomorrow.  I will be posting a lengthy post filled with advice and tips with a timeline to help you get ready for the big day!

Watch this video on how to butterfly your turkey for this Butterflied Roasted Herb Turkey:

5 from 2 votes

Print

Butterflied Roasted Herb Turkey

Prep Time

25 mins

Cook Time

1 hr 25 mins

Total Time

1 hr 50 mins

 

This Butterflied Roasted Herb Turkey cooks much quicker than the traditional method!  Plus, the meat is juicer and the skin is crispier!

Author: Malinda Linnebur

Ingredients

• 8 tablespoons butter, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh thyme
• 2 teaspoons seasoned salt
• pepper to taste
• 1 (14-15 pound) (5.8 kg) turkey
• 2 cups (475ml) chicken stock or broth

Instructions

1. Remove turkey 1 hour before roasting.  

2. Preheat oven to 425 degrees F (218 degrees C). Line a large baking sheet with foil and place a cooling rack inside, set aside. 
3.  In a small bowl combine the butter, herbs, salt and pepper, set aside. 
4. Place turkey breast side down on a cutting board with the tail facing you. Using a very sharp knife or heavy duty kitchen shears cut along one side of the backbone then down the other side. (Watch video in post to see how to do this) Discard any fat pockets found inside the cavity and pat the inside dry with paper towels. Turn the turkey right side up and with the heel of your hands press down on each side of the breastbone. (You should hear it snap) Pat dry with paper towels. 
5. Carefully separate the skin from the breast meat and rub with some of the herb butter mixture. Be sure to get under the skin on the thighs and legs as well. Spread any remaining butter mixture over the skin. Place turkey breast side up on prepared baking sheet. Pour chicken stock into baking sheet. 
6. Bake for 40 minutes then reduce heat to 375 degrees (190 degrees C) and bake for 40-45 minutes or until the internal temperature of the thickest part of the thigh reads 165 degrees F (74 degrees C). 
7. Remove from oven and let rest for 30 minutes before carving. Pour off juices from the baking sheet into a measuring cup to make gravy. 

Recipe Notes

1. This recipe is for a turkey that has already been brined.  How do you know if your turkey has been brined?  Look at the ingredient label on your turkey.  If it says anything other than "turkey" it has been brined.  If you are purchasing a natural or "heritage" turkey that hasn't been brined I highly recommend brining it.  This will also ensure you have really juicy meat.  This post from The Kitchn on how to dry brine a turkey is great!
2. Be sure you allow for plenty of time to defrost your turkey.  You can do this by leaving it in the refrigerator 3 days before you plan to brine your turkey or roast it.  If you are short on time you can thaw the turkey in your sink with cold water.  Change the water every 30 minutes until the turkey is thawed.
3. This post from Allrecipes on how to butterfly a turkey is a great pictorial guide.  You can save the backbone you remove from the turkey to make broth/stock.
4. How much turkey do you need?  Plan for at least 1 pound per person.  And if you want a lot of leftover turkey plan for 1 1/2 pounds per person.
5. To make gravy use this recipe for Homemade Turkey Gravy.