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Best Herb Butter Spatchcock Turkey – Feed a Crowd on a Budget

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This herb butter spatchcock turkey is a budget-friendly, crowd-pleasing main dish that cooks in under 90 minutes. The spatchcock technique ensures juicy meat and crispy skin, while the simple herb butter adds incredible flavor.

Ingredients

Scale
  • 1 whole turkey (12–16 pounds), thawed completely
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 teaspoon lemon zest
  • 1 teaspoon smoked paprika
  • 1 lemon, halved (optional)
  • 1 onion, quartered (optional)
  • 4 sprigs fresh thyme (optional)
  • 2 bay leaves (optional)

Instructions

  1. Thaw the turkey completely in the refrigerator (allow 24 hours per 4-5 pounds).
  2. Remove turkey from packaging, take out giblets and neck, and pat dry inside and out with paper towels.
  3. Spatchcock the turkey: place breast-side down, cut along both sides of the backbone with kitchen shears, remove backbone, flip turkey over, and press firmly on breastbone until it lies flat.
  4. In a small bowl, combine softened butter, minced garlic, chopped herbs, lemon zest, smoked paprika, salt, and pepper. Mix well.
  5. Season the turkey with remaining salt and pepper. Gently loosen skin over breast and thighs, spread half the herb butter under the skin, and spread remaining butter over the outside.
  6. Place lemon halves, onion quarters, thyme sprigs, and bay leaves around the turkey on the baking sheet (optional).
  7. Let seasoned turkey rest uncovered in the refrigerator for 4-24 hours, or at room temperature for 30 minutes if short on time.
  8. Preheat oven to 425°F (220°C) with a rack in the lower third.
  9. Place turkey on a wire rack on a rimmed baking sheet. Roast for 60-75 minutes for a 12-14 pound turkey, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and breast reads 160°F (71°C).
  10. Remove from oven and let rest on the baking sheet for 20-30 minutes.
  11. Carve and serve: transfer to a cutting board, carve legs and thighs first, then slice breast meat against the grain. Pour pan juices over the top.

Notes

For extra crispy skin, pat the turkey extremely dry and let it air-dry in the refrigerator uncovered for 4-24 hours. Use an instant-read thermometer for perfect doneness. Save the backbone for making stock or gravy. The herb butter can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: spatchcock turkey, herb butter turkey, budget turkey, roasted turkey, Thanksgiving turkey, crispy skin turkey, easy turkey recipe

Find it online: https://goldensimmer.com/best-herb-butter-spatchcock-turkey-feed-a-crowd-on-a-budget/