Well we all know how obsessed I am with an Herb Roasted Turkey – but what happens if you have SO many dishes to bake and there isn’t time for the turkey to dominate the oven for 3+ hours? Well, problem solved my friend! Let me intro you to the Herb Roasted Spatchcock Turkey!
Okay so you’re probably wondering what the heck is a Spatchcock Turkey? Let me enlighten you. It’s 1: equally as delicious as a regular turkey. 2: It cooks in a fraction of the time. 3: It produces enough pan drippings to make my kick ass gravy. 4: It might just be your new best friend.
Spatchcocking a bird is in its simplest is when you remove the backbone (essentially a butterflied turkey) and basically flatten the bird so it roasts MUCH MUCH faster. You’ll need a big sheet pan or roasting pan to accommodate the bird but you can thank me later when your turkey is done in just over an hour!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
Herb Roasted Spatchcock Turkey
- 1 14-16 lb turkey
- 10 garlic cloves peeled and lightly crushed, more to taste
- 1 bunch fresh thyme leaves removed
- 1 bunch fresh rosemary leaves removed
- 1/2 cup olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 recipe Homemade Turkey Gravy
- Heat oven to 450 degrees F.
- Put turkey on a cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a large roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- Tuck garlic, thyme and rosemary under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
- Roast for 20 minutes. Turkey should getting brown. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- Begin to check turkey’s temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in multiple places. Let turkey rest for a few minutes before carving, then serve with garlic cloves and just the pan juices to pan a gravy
Photography by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling Amy Paliwoda / Props by Casa de Perrin and The Surface Library / Recipes by What’s Gaby Cooking
Sounds and looks amazing! Oh my, now I’m dying for Turkey day to get here even sooner!
I love the idea of spatchcocking the bird, but can I still use your herbed butter from the previous turkey recipe?
My mouth is waiting over this turkey! I love the cut in cooking time too!
What a gorgeous turkey Gaby!
The star of the big feast!
I may try this but I am worried about the bottom getting soggy from the drippings. Will it? In a roasting pan, it may not lay flat but on a sheet pan would. What do you recommend? I will have about an 8 kilo turkey.
Then do you rotate every thirty minutes also? And no herbs and butter under the skin?
you can put herbs and butter under the skin if you want! I had some people do it with this butter mixture: https://whatsgabycooking.com/herb-roasted-turkey/ and it was great! Also you can bake it on a sheet pan fitted with a drying rack or baking grid and that way the turkey is slightly elevated and the drippings won’t have a change to make it soggy
I noticed that you don’t brine this version. I don’t have the oven issue so I’m planning on using your other herbed turkey recipe- how important is the brining? Does it make a huge difference in quality and taste? Is it worth it? Lol
I brine all birds – this is just a quick cooking method!