- 12-15 lbs Turkey
- 3 onions roughly chopped
- 1 lb carrots roughly chopped
- 4 stalks celery roughly chopped
- 1 pack fresh herb poultry thyme, rosemary, sage
Turkey Butter Compote
- 2 sticks unsalted butter room temperature
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon yellow curry powder
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt omit salt if using a salt brined turkey
In your oven, adjust the racks down. This way, when you place the turkey inside, it will sit right in the middle. Preheat the oven to 450°F.
In a medium bowl, add butter, garlic powder, Italian seasoning, curry powder, Cajun seasoning, and salt (if needed). Use a spoon to stir all the components together until you reach a smooth consistency.
Spatchcock your turkey by placing it chest-down. Using heavy-duty scissors or a sharp knife, remove the backbone (you can preserve the excess bone to make a broth for the gravy).
Flip the bird over, so it is lying chest up, and the cavity is flat to the surface. Use both hands to press down on the upper chest plate until you hear the bone fracture. It helps the turkey lay flat.
Use your hands to separate the turkey’s skin from the meat over the two breasts and two thighs. After creating a pocket of space, add in some of your butter compote inside those four pockets. Reserve enough of the butter mixture to cover the outside of the bird as well.
On a rimmed baking sheet, with a wire rack, add your fresh herbs and vegetables. Then place the turkey on top of the wire rack with the chest up.
Place turkey in the oven to roast. Make sure to rotate the pan every 20 minutes. The turkey will cook for approximately 80 minutes or until an instant-read thermometer inserted into the deepest part of the breast registers 150°F and at the thighs registers at least 165°F.
When the Thanksgiving spatchcock turkey is ready, pull it from the oven and let it cool or 20 minutes undisturbed.
Calories: 7482kcal | Carbohydrates: 94g | Protein: 850g | Fat: 404g | Saturated Fat: 173g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 119g | Trans Fat: 10g | Cholesterol: 3268mg | Sodium: 7145mg | Potassium: 11418mg | Fiber: 27g | Sugar: 42g | Vitamin A: 87905IU | Vitamin C: 57mg | Calcium: 901mg | Iron: 41mg
Heavy Duty Aviation Scissors
*Nutrition information is a rough estimate.
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