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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.


12 servings

Total Time

2½ hours + resting

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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.

Spatchcock turkey following step-by-step instructions, then place on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

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.

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Turkey Gravy