- 12-14 lbs turkey, thawed
HERB BUTTER
- 2 sticks unsalted butter, at room temperature
- 1 tbsp ground sage
- 1 tbsp ground rosemary
- 1 tbsp dried thyme leaves
- 1 tsp salt
Thaw your turkey! A turkey that’s even partially frozen will not cook in time. The general rule is to thaw in the fridge for 24 hours per every 4 pounds, so a 12-14 lbs turkey will need to start thawing about 4 days prior to cooking.
In a bowl, mix together the room temperature butter, sage, rosemary, thyme, and salt until combined. Set aside.
Remove the neck and giblets from turkey and set aside. Place turkey breast-side-down on a sturdy surface. Using a sharp knife or very sharp kitchen shears, carefully cut along each side of the spine until the spine is completed separated. Remove the spine and use a knife to score down the length of the breastbone.
Flip the turkey over so the breasts are facing up. Place your hands on the breast bone and use your body weight to apply pressure until it cracks the breast bone, allowing the turkey to lay relatively flat.
Preheat the oven to 450F. Arrange the neck and giblets on the bottom of the pan. Lay your spatchcocked turkey over the neck/giblets so the breasts are facing up. Gently tuck the wing tips underneath the breasts to prevent burning.
Stick your hands under the skin of the turkey, separating it from the meat as best possible. Using your hands, spread the herb butter both on top and under the skin of the turkey.
Roast in an oven at 450F for 30 minutes. Baste the turkey with its juices & reduce heat to 350 degrees. Continue to roast, basting every 20 minutes and rotating for even browning, for one hour or until the thickest part of the thigh reads at least 175F.
Let the turkey rest at room temperature for 20-30 minutes. Serve and enjoy!
