Are you ready for the best Thanksgiving turkey you have ever made? Seriously. This Herb Butter Spatchcock Turkey: Juiciest Thanksgiving Dinner is about to change your holiday cooking game for good.
If you have ever felt nervous about a dry turkey, this method is your new best friend. By butterflying the bird, you get super even cooking, crispy skin, and unbelievably juicy meat. It is a total win.
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Why You’ll Love This Recipe
First off, it cooks way faster than a traditional turkey. That means less time stressing in the kitchen and more time with your family. Who doesn’t want that?
The herb butter gets rubbed right under the skin. This packs every single bite with incredible flavor from garlic, sage, thyme, and parsley. It smells amazing while it roasts!
And the skin? Oh, the skin. It gets perfectly golden brown and crispy all over. No more pale, rubbery spots. Just pure deliciousness. This is one of the best Oven Roasted Turkey Recipes Thanksgiving has to offer.
Ingredients
- 4 medium cloves garlic
- 1/4 cup roughly chopped chives
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 medium shallot, thinly sliced
- 1 stick butter, cut into 1/4 inch slices
- Kosher salt and freshly ground black pepper
- 1 whole turkey (10 to 15 pounds total), butterflied and brined
- Gravy, for serving
Step By Step Instructions
Step 1: Get Ready to Roast
First things first, let’s get that oven going. Adjust your oven rack to the middle position and preheat it to 450°F or 230°C. Line a rimmed baking sheet with foil and pop a wire rack on top.
Step 2: Make the Herb Butter
Combine the garlic, chives, parsley, sage, thyme, and shallots in a food processor. Pulse it until everything is finely chopped. Then, scatter the butter chunks on top and pulse again until you have a smooth paste. Season it well!
Now, take half of that glorious butter mixture and melt it in a small saucepan over low heat. We will use this for the outside of the turkey.
Step 3: Butter Up the Turkey
This is the fun part. Gently separate the turkey skin from the meat with your hands. Start near the breast and work your way to the thighs. This is a key step for any great Spatchcock Turkey Thanksgiving meal.
Take the solid herb butter and rub it directly on the turkey meat under the skin. Massage the outside of the skin to spread the butter evenly.
Step 4: Season and Prepare for the Oven
Brush the outside of the turkey with all of that melted butter you set aside. Make sure it is coated everywhere. Season generously with salt and pepper and place it on the wire rack.
Step 5: Roast to Perfection
Transfer the turkey to the oven and roast for about 80 minutes. You will want to rotate it a few times to make sure it cooks evenly.
Use an instant read thermometer to check for doneness. The breast should read 150°F or 66°C, and the thighs should be at least 165°F or 74°C.
Step 6: Let It Rest
Once it is done, take it out of the oven and let it rest at room temperature for 20 minutes before you carve it. This helps keep all those amazing juices inside. Then, serve it up!
How To Store Leftovers
Have leftovers? Lucky you! Carve any remaining meat off the bones and store it in an airtight container in the refrigerator. It will stay fresh for about three to four days.
For longer storage, you can freeze the cooked turkey. It is best to freeze it in a bit of broth or gravy to keep it from drying out. It will be good for up to three months.
Tips
Don’t be shy with the seasoning! A generous amount of salt and pepper on the outside helps create that perfectly crisp and flavorful skin. Remember, it is a big bird.
Make sure your herbs are fresh. It really makes a world of difference in the flavor of the butter. Dried herbs just do not have the same vibrant taste.
Letting the turkey come to room temperature for about an hour before roasting can also help it cook more evenly. Just a little extra step for a big payoff.
Conclusion
And there you have it! A foolproof recipe for the most amazing Herb Butter Spatchcock Turkey: Juiciest Thanksgiving Dinner you will ever make. It is quick, flavorful, and incredibly impressive.
This method truly takes the guesswork out of cooking a turkey. Give it a try this holiday season, and I promise you will never go back to the old way again. Happy cooking!
FAQ
What Is Spatchcocking a Turkey?
It is a technique where you remove the backbone of the turkey and flatten it out. Our guide on How To Spatchcock A Turkey shows it is simple. This allows it to cook more evenly and much faster than a traditional whole bird.
Can I Prepare the Herb Butter in Advance?
Absolutely! You can make the herb butter mixture up to three days ahead of time. Just store it in an airtight container in the refrigerator. Let it soften a bit before you try to rub it under the skin.
Do I Need a Food Processor?
While a food processor makes it super easy to create a smooth paste, you can do it without one. Finely chop all the herbs, garlic, and shallot by hand. Then, mix them into softened butter with a fork until well combined.
What If I Do Not Have a Wire Rack?
No problem at all. You can place the turkey directly on a bed of sturdy vegetables like onions, carrots, and celery. This will lift it off the pan and allow air to circulate, helping the skin get crispy.
Herb Butter Spatchcock Turkey
This easy spatchcock turkey recipe uses a savory herb butter to create the juiciest Thanksgiving dinner you’ve ever had. By butterflying the bird, you get incredibly even cooking, crispy golden-brown skin, and moist, flavorful meat in less time.
Ingredients
Instructions
- Adjust oven rack to the middle position and preheat to 450°F (230°C). Line a rimmed baking sheet with foil and place a wire rack on top.
- Combine garlic, chives, parsley, sage, thyme, and shallots in a food processor. Pulse until finely chopped. Add butter chunks and pulse again into a smooth paste. Season well with salt and pepper.
- Melt half of the herb butter in a small saucepan over low heat and set aside.
- Gently separate the turkey skin from the meat. Rub the solid herb butter directly on the turkey meat under the skin, massaging the outside to spread it evenly.
- Brush the outside of the turkey all over with the melted herb butter. Season generously with salt and pepper and place on the prepared wire rack.
- Roast for about 80 minutes, rotating the pan as needed for even cooking. The breast should read 150°F (66°C) and the thighs 165°F (74°C) with an instant-read thermometer.
- Remove from the oven and let the turkey rest at room temperature for 20 minutes before carving. Serve with gravy.
Notes
Be generous with the salt and pepper on the outside of the turkey to help create a perfectly crisp and flavorful skin.
Using fresh herbs is highly recommended as it makes a significant difference in the flavor of the butter.
For more even cooking, let the turkey sit at room temperature for about an hour before roasting.
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