Have you ever dreamed of a Thanksgiving turkey that has incredibly crispy skin everywhere? And meat that is juicy and perfectly cooked? Well, that dream is about to become a reality with this Perfectly Crispy Oven Roasted Spatchcock Turkey recipe.
By flattening the bird, you get a turkey that cooks way faster and much more evenly. It’s a total game changer for the holidays. Forget waiting around all day! Let’s learn how to spatchcock a turkey and get this amazing meal on the table.
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Why You’ll Love This Recipe
Honestly, once you try this method, you might never go back. It’s one of the best Oven Roasted Turkey Recipes Thanksgiving has to offer. The biggest win is the cooking time. It’s so much quicker than a traditional bird.
Plus, because the turkey is flat, every part of it cooks evenly. No more dry breasts while you wait for the thighs to finish. Every single bite is tender and delicious.
And the skin! Oh, the skin. Since it’s all exposed to the oven’s heat, you get wall to wall crispy, golden brown goodness. It’s absolutely amazing. You also get a fantastic base for a flavorful gravy right in the pan.
Ingredients
- 3 large onions, roughly chopped
- 3 large carrots, peeled and roughly chopped
- 4 stalks celery, roughly chopped
- 12 thyme sprigs
- 1 whole turkey, about 12 to 14 pounds, butterflied
- 2 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 quarts chicken or turkey broth with low sodium
- 2 bay leaves
- 3 tablespoons unsalted butter
- 4 tablespoons all purpose flour
Step By Step Instructions
Step 1: Get The Oven And Pan Ready
Let’s get everything set up. Move your oven rack to the middle position and preheat the oven to 450°F. Grab a baking sheet with a rim and line it with aluminum foil for easy cleanup.
Now, scatter about two thirds of your chopped onions, carrots, celery, and thyme sprigs across the bottom of the pan. Place a wire rack directly on top of these vegetables. This little veggie bed will flavor the drippings for our gravy!
Step 2: Prepare The Turkey
Take your beautiful spatchcocked turkey and pat it completely dry with paper towels. This is super important for getting that crispy skin. Rub it all over with one tablespoon of vegetable oil.
Season it very liberally on all surfaces with salt and black pepper. If your turkey is already brined, you can skip the extra salt. Tuck the wing tips behind the back and place the turkey on the rack, making sure it fits nicely. Press down on the breast bone to flatten it just a bit more.
Step 3: Roast The Turkey
Time to bake turkey in oven! Transfer the whole setup into your preheated oven. Let it roast for about 80 minutes. You’ll want to rotate the pan every so often to make sure it cooks evenly.
The turkey is done when an instant read thermometer shows 150°F in the deepest part of the breast and at least 165°F in the thighs.
Step 4: Make The Gravy
While the turkey is roasting, we can make the gravy. Roughly chop the turkey neck, backbone, and giblets you saved. Heat the other tablespoon of oil in a saucepan over high heat until it shimmers.
Add the chopped turkey parts and cook until they are lightly browned. Then, add the rest of your onions, carrots, and celery. Cook for another 5 minutes until the veggies soften up.
Pour in the chicken or turkey stock, the remaining thyme, and the bay leaves. Bring it all to a boil, then lower the heat to a simmer. Let it cook for 45 minutes.
Strain the broth through a strainer with a fine mesh and get rid of the solids. Skim any fat from the top of the broth.
In another saucepan, melt the butter over medium high heat. Add the flour and stir it constantly for about 3 minutes until it’s golden brown. While whisking, slowly pour in the broth. Bring it to a boil, then simmer for about 20 minutes until it thickens. Season with salt and pepper and keep it warm.
Step 5: Rest And Carve
Once the turkey is cooked, take it out of the oven. Transfer the rack with the turkey to a clean baking sheet. Now, let it rest at room temperature for 20 minutes. This step is crucial for a juicy bird!
Carefully pour any juices from the roasting pan through a strainer into a measuring cup. Skim off the fat, and then whisk those delicious juices right into your gravy. Carve your Perfectly Crispy Oven Roasted Spatchcock Turkey and serve it with the amazing homemade gravy.
How To Store Leftovers
If you have any leftovers, which is a big if, storing them is easy. Let the turkey cool down completely. Carve any remaining meat off the bones and place it in an airtight container.
You can store it in the refrigerator for up to 3 or 4 days. It’s perfect for sandwiches, salads, or just reheating for another delicious meal.
Tips
A reliable instant read thermometer is your best friend for this recipe. It takes all the guesswork out of knowing when your turkey is perfectly cooked.
Don’t skip patting the turkey dry! A dry surface is the secret to achieving that unbelievably crispy skin we all love so much.
Letting the turkey rest before carving is not optional. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Please don’t skip it!
Conclusion
And there you have it! A Perfectly Crispy Oven Roasted Spatchcock Turkey that is sure to wow everyone at your table. It’s a fantastic method that delivers consistent, delicious results every time.
This is truly one of the most reliable Oven Roasted Turkey Recipes Thanksgiving celebrations deserve. Give it a try, and enjoy the praise from your happy family and friends!
FAQ
Can I Use A Larger Turkey?
You can, but you’ll need to adjust the roasting time. A larger bird will take longer to cook. Always rely on a meat thermometer to check for doneness rather than just the clock.
What If I Don’t Have A Wire Rack?
No problem! You can create a rack by thickly slicing extra onions and carrots and laying them on the bottom of the pan. Place the turkey directly on top of the vegetables. It works great.
How Do I Know When The Gravy Is Thick Enough?
A good way to test it is to dip a spoon in the gravy. If the gravy coats the back of the spoon and you can draw a clean line through it with your finger, it’s ready.
Perfectly Crispy Oven Roasted Spatchcock Turkey
Achieve a Thanksgiving turkey with incredibly crispy skin and juicy, perfectly cooked meat. This spatchcock method cooks faster and more evenly, making it a holiday game changer.
Ingredients
Instructions
- Preheat oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil. Scatter two-thirds of the onions, carrots, celery, and thyme on the sheet and place a wire rack on top.
- Pat the turkey completely dry with paper towels. Rub with 1 tbsp of vegetable oil and season liberally with salt and pepper. Place the turkey skin-side up on the rack, tucking the wings back, and press on the breastbone to flatten.
- Roast for about 80 minutes, rotating the pan as needed, until an instant-read thermometer registers 150°F in the breast and at least 165°F in the thighs.
- While turkey roasts, make the gravy. Brown chopped turkey neck/backbone in 1 tbsp oil in a saucepan. Add remaining veggies and cook for 5 minutes. Pour in broth, remaining thyme, and bay leaves. Simmer for 45 minutes, then strain. In another pot, make a roux with butter and flour, then slowly whisk in the strained broth. Simmer for 20 minutes until thickened and season.
- Remove the turkey from the oven and let it rest on a clean baking sheet or cutting board for 20 minutes. Pour any pan drippings into your gravy. Carve the turkey and serve hot with the homemade gravy.
Notes
A reliable instant-read thermometer is your best friend for this recipe to ensure the turkey is perfectly cooked without any guesswork.
Don’t skip patting the turkey dry! A very dry surface is the secret to achieving that unbelievably crispy, golden-brown skin.
Letting the turkey rest before carving is essential. This allows the juices to redistribute throughout the meat, guaranteeing every slice is moist and flavorful.
Nutrition
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