Herb Roasted Spatchcock Turkey
Varies based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers |
Servings:
1.75 - 2.25 hours |
Prep:
15 minutes |
Cook:
1.5 - 2 hours
Herb Roasted Spatchcock Turkey
Varies based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers
Servings:
1.75 - 2.25 hours
Prep:
15 minutes
Cook:
1.5 - 2 hours
Herb Roasted Spatchcock Turkey
Varies based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers
Servings:
1.75 - 2.25 hours
Prep:
15 minutes
Cook:
1.5 - 2 hours
Ingredients
Ingredients
- 1 Granny’s Seasoned Turkey, thawed
- 1/4 cup (65 ml) olive oil
- 1 tbsp (15 ml) garlic, coarsely chopped
- 2 tsp (10 ml) lemon juice, freshly squeezed
- 2 tbsp (30 ml) smoked paprika
- 1/2 tsp (2.5 ml) cracked black pepper
- 1/2 cup (125 ml) Italian parsley, coarsely chopped
Method
- Preheat oven to 350°F (177°C).
- Remove Handi Clamp, neck and giblets from turkey.
- Place turkey breast side down on a cutting board.
- Using poultry shears or a knife remove the backbone from the turkey by cutting down each side of the back starting at the neck. Remove the back bone and discard or save for making stock.
- Cut the inside centre of the breast bone at the top enough so that both breasts flatten easily.
- Place turkey skin side up on a large baking sheet, flattening the turkey as much as possible by pushing down on the breast bone.
- Combine seasoning ingredients and mix into a paste.
- Cover the turkey with the paste.
- Roast the turkey uncovered for 1.5 – 2 hours. A meat thermometer inserted in the thigh should read 170°F (77°C) when the bird is done.
- Cover loosely with foil and let stand for 10-15 minutes before carving.
Tips
From the Chef: It is recommended to use a turkey no larger than 6 kilograms for this method.
Notes
From the Chef: It is recommended to use a turkey no larger than 6 kilograms for this method.