Description
A juicy, crispy-skinned turkey roasted flat with herb butter and served with a sweet-tangy apple cider gravy. This spatchcock method cuts cooking time in half and ensures perfectly cooked meat every time.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Zest of 1 lemon
- 1 whole turkey (12–14 pounds), thawed, giblets removed
- 1 tablespoon kosher salt (for seasoning skin)
- 1 teaspoon freshly ground black pepper (for seasoning skin)
- 1 large onion, quartered
- 1 large apple (Honeycrisp or Granny Smith), quartered
- 4–5 fresh thyme sprigs
- 2–3 fresh rosemary sprigs
- Pan drippings from roasted turkey (about ½ cup, skimmed of excess fat)
- 1 cup unfiltered apple cider
- 2 cups low-sodium chicken or turkey stock
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh sage, chopped (optional, for garnish)
Instructions
- Make the herb butter: In a medium bowl, combine softened butter, chopped rosemary, thyme, sage, parsley, minced garlic, 1 teaspoon salt, ½ teaspoon pepper, and lemon zest. Mix until evenly distributed. Set aside at room temperature.
- Spatchcock the turkey: Place thawed turkey breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone. Flip turkey over and press down firmly on the breastbone with your hands until it lies flat. Pat completely dry with paper towels.
- Season and butter the turkey: Season turkey all over with 1 tablespoon salt and 1 teaspoon pepper. Gently loosen the skin over the breast and thighs to create pockets. Spread half the herb butter under the skin, massaging into the meat. Spread remaining butter all over the outside of the turkey. Place quartered onion, apple, thyme sprigs, and rosemary sprigs around the turkey on the baking sheet.
- Roast the turkey: Preheat oven to 425°F. Place turkey on a wire rack over a large rimmed baking sheet. Roast for 70-90 minutes. At 45 minutes, check skin; if browning too fast, tent loosely with foil. Turkey is done when breast reaches 155°F and thigh reaches 170°F. Skin should be deep golden brown and crispy.
- Rest the turkey: Transfer turkey to a cutting board and let rest uncovered for at least 20 minutes.
- Make the apple cider gravy: Pour pan drippings through a fine-mesh strainer into a fat separator or measuring cup. Let fat rise, then skim off most, leaving about 2 tablespoons. In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Slowly whisk in apple cider and stock, scraping up browned bits. Bring to a simmer and cook 3-4 minutes until thickened. Season with salt, pepper, and fresh sage.
- Carve and serve: Carve turkey by cutting along the breastbone to remove each breast half, then slice against the grain. Separate legs and thighs at the joint. Arrange on a platter and pour some gravy over the top. Serve remaining gravy on the side.
Notes
Pat the turkey completely dry for crispy skin. Let butter come to room temperature before spreading. Use a thermometer for accuracy. Don’t open the oven too often. Make gravy while turkey rests. For dairy-free, use vegan butter. For gluten-free gravy, use cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water).
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 6-8
- Calories: 485
- Sugar: 5
- Sodium: 680
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 8
- Protein: 52
Keywords: spatchcock turkey, herb butter turkey, apple cider gravy, Thanksgiving turkey, roasted turkey, crispy skin turkey