Roast Spatchcocked Turkey
For step-by-step instructions on carving a spatchcocked turkey, see our how-to.
- Servings: 10
Source: Martha Stewart Living, November 2009
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 whole fresh turkey (about 12 pounds)
Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.
Rinse inside and outside of turkey;
pat dry with paper towels. Spatchcock
turkey (see our how-to). Transfer
to a rimmed baking sheet, breast
side up. Let stand for 30 minutes.
Brush or rub turkey all over with oil
mixture. Roast, rotating sheet halfway
through and basting twice, until an
instant-read thermometer inserted
into the thickest part of the thigh
reaches 165 degrees, about 1 hour and 10 minutes.
Let stand for 20 minutes before
carving (see our how-to).