If you're looking for a quick and easy recipe for a whole roast turkey recipe, this is the one! Roasted to perfection with a delicious Apple Cider Glaze, this deliciously juicy bird will be a total showstopper this Thanksgiving.
In a small bowl make the compound butter by mixing butter, minced herbs, salt, and pepper until well combined. Set aside.
Prep the turkey
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 large roasting pan place shallots, apples sprigs of fresh herbs, apple cider and water. Place rack on top of them and grease rack with cooking spray.
Place turkey breast-side-down onto the rack. Rub half the olive oil onto the bottom of the turkey and sprinkle evenly with half to salt and pepper.
Turn the turkey over so the breast side is facing up.
Take your hand and carefully push it under the skin of each part of the turkey, separating the skin from the meat. Evenly distribute the compound butter onto the meat under the skin of the turkey.
Rub with remaining olive oil and sprinkle evenly with remaining salt. Place the pointed part of the meat thermometer into the thickest part of the breast, making sure you don't touch the bone.
Roast the turkey
Place the turkey into the preheated oven on the middle rack. 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.
Make the glaze
Place apple cider, brown sugar, fresh herbs and shallot into a medium sauce pan. Stir until the sugar has dissolved into the cider and bring to a boil.
Boil for 15 minutes stirring periodically to reduce the cider- do not reduce the heat.
Remove from heat and herbs and shallots from the pot.
Stir in butter, salt and pepper until butter is melted. Set aside.
Finish the turkey
Roast the turkey until the internal temperature of the thickest part of the breast meat is 130 degrees.
Remove from the oven and brush the glaze evenly over the turkey and return to the oven. Repeat this every 10 minutes until the internal temperature of the thickest part of the breast meat is 161 degrees.
Remove the turkey from the oven and place on a large cutting board. Rest turkey for 20-30 minutes. Strain and mix pan juices into your gravy (optional)
Carve turkey and serve immediately.
Notes
Leftovers will last up to 5 days covered in the refrigerator.