Description
This Crisp-Skinned Spatchcocked Roast Turkey recipe delivers perfectly cooked white and dark meat with stunningly crisp skin. The turkey is butterflied for even cooking and roasted at high heat, while a rich, flavorful homemade gravy is prepared simultaneously using the pan drippings, turkey neck, backbone, and giblets.
Ingredients
Scale
Vegetables and Herbs
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart)
- 12 thyme sprigs
- 2 bay leaves
Turkey and Seasoning
- 1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
Broth and Gravy
- 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
Instructions
- Prepare the Oven and Vegetables: Adjust the oven rack to the middle position and preheat your oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil, then scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs evenly across the bottom. Place a slotted broiler rack or wire rack directly on top of the vegetables.
- Prepare the Turkey: Pat the turkey dry thoroughly with paper towels. Rub 1 tablespoon of vegetable oil evenly over all surfaces of the turkey. Season all sides liberally with kosher salt and freshly ground black pepper unless the turkey is already brined or salted. Tuck the wing tips neatly behind the back. Place the turkey breast-side up on the wire rack, pressing down on the breastbone slightly to flatten the bird for even cooking.
- Roast the Turkey: Transfer the baking sheet with the turkey to the oven. Roast the turkey, rotating occasionally for even browning, until an instant-read thermometer inserted into the deepest part of the breast reaches 150°F (66°C) and the thigh temperature is at least 165°F (74°C), approximately 80 minutes.
- Make the Gravy Base: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat the remaining 1 tablespoon of vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until they are lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery; cook and stir occasionally until the vegetables soften and develop some browning, about 5 more minutes.
- Add Broth and Simmer: Pour in the chicken or turkey stock along with the remaining thyme sprigs and bay leaves. Bring the mixture to a boil, then reduce to a bare simmer and cook for 45 minutes to develop deep flavors. Strain the broth through a fine-mesh strainer into a 2-quart liquid measuring cup, discarding solids. Skim off any fat from the surface of the broth.
- Prepare the Gravy: In a 2-quart saucepan, melt the butter over medium-high heat. Stir in the flour and cook, stirring constantly, until the mixture turns golden brown and fragrant, about 3 minutes. Gradually whisk the prepared broth into the roux in a slow, steady stream to avoid lumps. Bring to a boil, then reduce to a simmer and cook until the gravy is reduced to about 1 quart and has thickened, approximately 20 minutes. Season with salt and pepper to taste, cover, and keep warm.
- Rest the Turkey and Combine Juices: When the turkey is fully cooked, remove it from the oven and transfer the rack to a clean baking sheet. Let the turkey rest at room temperature for 20 minutes before carving to allow juices to redistribute. Carefully pour any collected pan juices through a fine-mesh strainer into a measuring cup, skimming off excess fat. Whisk these juices into the warm gravy for added flavor.
- Carve and Serve: Carve the rested turkey and serve it alongside the rich homemade gravy for a delicious holiday centerpiece.
Notes
- Spatchcocking (butterflying) the turkey allows for more even cooking and results in exceptionally crisp skin.
- This recipe uses both the turkey carcass parts and pan drippings to create a deeply flavorful gravy.
- If using a pre-brined or kosher turkey, omit the additional salting to prevent oversalting.
- Resting the turkey after roasting is essential to keep the meat juicy and tender.
Nutrition
- Serving Size: 1 serving (approx. 1/12 of recipe)
- Calories: 552
- Sugar: 0 g
- Sodium: 696 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 76 g
- Cholesterol: 288 mg
