Cut the backbone out, press the bird flat, roast it on a sheet pan. Crisp skin all over, no dry breast, and your oven free by early afternoon. #spatchcockturkey #thanksgivingturkey #turkeyrecipe
Zubereitungszeit ca. 105 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 90 Minuten
Zutaten:
10-12 pound turkey
½ cup olive oil
2 sprigs rosemary (chopped)
4 sprigs thyme (chopped)
4 leaves sage (chopped)
6 cloves garlic (minced)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
Arbeitsschritte:
Preheat the oven to 425°F.
Remove the neck and giblets from the turkey. Place the turkey breast side down with the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the turkey out and turn it over, then flatten the breastbone with the heel of your hand, pressing down so that the meat is all one thickness. Cut the wing tips off as well.
In a small bowl, mix ½ cup olive oil with 2 sprigs chopped rosemary, 4 sprigs chopped thyme, 4 chopped sage leaves, 6 cloves minced garlic, 1 teaspoon salt and 1 teaspoon pepper. Using a brush, brush the olive oil mixture over the inside of the turkey, flip it over and generously brush the outside.
Place on a baking sheet and transfer the baking sheet to the oven. Roast the turkey for 1¼ hours to 1½ hours, or until the thickest part of the thigh reaches 185°F and the turkey breast reaches 165°F. Baste the turkey every 20 to 30 minutes with the turkey drippings.
Remove the baking sheet from the oven and cover the turkey loosely with foil. Let the turkey rest for 15 minutes before carving and serving.
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