Lunch / Dinner
Roasted Spatchcocked Turkey with lemon-herb butter
This year, try something new — spatchcock a turkey. Not only does it roast in about half the time compared to a typical turkey, it cooks more evenly, and takes up less room since the bird is flattened — freeing up highly coveted oven space for sides. Just follow the simple step-by-step instructions to prepare the bird, then coat it in a lemon-herb butter, and roast it to tender, juicy perfection.
Be sure to use a baking sheet (with four sides), not a cookie sheet to roast the turkey, otherwise you’ll lose the drippings to the oven.
Set a rack inside a 11½×16½×1-inch baking sheet.
Preheat oven to 400°.
Combine butter, zest, sage, rosemary, thyme, and 1 tsp. salt.
Generously season both sides of turkey with salt and pepper; brush with butter mixture.
Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark. Let turkey rest at least 20 minutes before carving. Reserve drippings for Turkey Gravy.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 6g 30%
Cholesterol 140mg 46%
Sodium 609mg 25%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.