Meet your new go-to Thanksgiving Turkey recipe! This Spatchcocked Lemon Herb Roast Turkey is probably my favorite way to prepare a whole turkey. It's super fast and fully of the most juicy, delicious flavor with very little effort!
1cupsalted butter, 2 sticks softened to room temperature
Zest of 1 large lemon (or two small lemons)
1Teaspoonkosher salt
½teaspoonground black pepper
½teaspoononion powder
½teaspoongarlic powder
2Tablespoonsminced fresh herbs(I used fresh sage, fresh thyme and fresh rosemary)
Cooking spray
2large onionscut into large chunks
3-4clovesgarlicsmashed
1-2sprigs of fresh herbsI used fresh sage, fresh thyme and fresh rosemary
Instructions
Remove spatchcocked turkey from refrigerator 1 hour prior to cooking to bring it closer to room temperature. Preheat the oven to 425 degrees with the rack in the middle position.
In a small bowl mix butter, lemon zest, salt, pepper, onion powder, garlic powder and minced herbs until well combined. Set aside.
Place onions, garlic and sprigs of fresh herbs in the bottom of a roasting pan. Then pour in 2-3 cups water into the bottom of the pan (start with 2 and add another if needed- you want the water to cover the bottom of the pan without touching the turkey once it's on the rack).
Place a rack into the pan and spray with cooking spray.
Begin by rubbing ⅓ of the butter mixture onto the bottom of the spatchcock turkey.
Place the turkey, buttered side down onto the rack.
Use your hands to go under the turkey skin and carefully separate it from the meat underneath. Rub ⅓ of the butter mixture under the skin on the breast, thigh and drum meat.
Rub the remaining butter mixture all over the top of the turkey skin.
Place the turkey into the oven. Plan on checking the turkey every 30 minutes to make sure the skin isn't getting too brown and the liquid in the bottom of the pan hasn't evaporated.
Roast until the internal temperature of the thickest part of the breast meat is 161 degrees (the internal temperature of the thigh meat will be around 180 degrees). This usually takes around 1 ½ hours depending on the size, but go by temperature.
Once the turkey has reached 161 degrees, remove from the oven and place on a large cutting board to rest for 25-30 minutes. You may cover with foil if you prefer, but the skin won't be as crispy if you do.
Carve the turkey and serve with gravy on the side.
Notes
If needed, add additional water to the pan. Add a piece of foil to cover spots on the skin if they are getting too brown.