Roast Spatchcocked Turkey
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
- 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).