Method
Prepare and Spatchcock the Turkey
- Preheat oven to 425°F (220°C). Pat the turkey completely dry with paper towels. Place it breast-side down on a large cutting board.
- Using sturdy poultry shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone. Save it for making gravy.
- Flip the turkey over and press firmly on the breastbone with the heel of your hand to flatten it. You should hear a crack.
Season the Turkey
- In a small bowl, mix together the softened butter, minced garlic, thyme, rosemary, and sage.
- Carefully loosen the skin over the breast and thighs. Rub about half of the herb butter directly onto the meat underneath the skin.
- Rub the remaining herb butter all over the outside of the turkey skin. Season generously with kosher salt and black pepper.
Roast the Turkey
- Place the turkey on a wire rack set inside a large, rimmed baking sheet or roasting pan. Tuck the wing tips under the breasts.
- Roast for 70-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- Remove the turkey from the oven and let it rest for 15-20 minutes before carving. This is crucial for a juicy bird.
Nutrition
Notes
Dry Brine Tip: For the ultimate crispy skin, season the turkey with salt and let it rest uncovered in the fridge for 24 hours before adding the herb butter and roasting.
Gravy Stock: Don't discard the backbone! Simmer it with some vegetables while the turkey cooks to create a flavorful base for your gravy.
Gravy Stock: Don't discard the backbone! Simmer it with some vegetables while the turkey cooks to create a flavorful base for your gravy.