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!
10garlic clovespeeled and lightly crushed, more to taste
1bunch fresh thymeleaves removed
1bunch fresh rosemaryleaves removed
½cupolive oil
Kosher salt
Freshly cracked black pepper
1recipe Homemade Turkey Gravy
Instructions
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
Notes
Make sure you have a sharp knife or kitchen shears to safely cut open the turkey. Once you try this method you will always want to do it! This way it cooks quickly and evenly and you get ALL the crispy skin.