How to Roast Turkey Like a Pro – Spatchcock Method #shorts

By Natasha's Kitchen · 150 min

Ingredients

Instructions

1. Remove the neck and giblets, drain and rinse any brine, and pat the turkey dry. Lay it breast-side down on a rimmed baking sheet with the legs facing you.
2. Using poultry shears, cut along both sides of the backbone and remove it. Turn the bird over, score the breastbone with a knife, then press down until it cracks and the turkey lies flat.
3. Preheat the oven to 425°F with a rack in the lower third. Scatter the onion, garlic and parsley in a large roasting pan and pour the water over them.
4. Mash the softened butter with the olive oil, lemon zest and juice, minced garlic, parsley, sea salt and black pepper until combined.
5. Season the inside cavity of the turkey generously with salt and pepper (skip this if it was brined). Place it breast-side up in the pan and tuck the wings behind.
6. Loosen the skin over the breast and thighs, push about two-thirds of the butter underneath, and spread it over the skin. Turn the legs inward, brush the outside with the remaining melted butter, and season with more salt and pepper.
7. Roast at 425°F for 30 minutes, then lower the oven to 400°F and roast for another hour, or until the thickest part of the thigh reaches 165°F. A 12 1/2 lb turkey took about 1 hour 30 minutes in total; check several spots with an instant-read thermometer.
8. Loosely tent the turkey with foil and rest it for 30 minutes before carving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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