Spatchcocked Herb-Roasted Turkey with Rosemary-Thyme Gravy

Spatchcocked Herb-Roasted Turkey with Rosemary-Thyme Gravy ingredients

• 12-14 lbs whole turkey
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1.5 tbsp kosher salt
• 1 tsp black pepper
• 1 medium yellow onion, quartered
• 2 large carrots, roughly chopped
• 2 stalks celery stalks, roughly chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• all ml pan drippings from turkey

How to make Spatchcocked Herb-Roasted Turkey with Rosemary-Thyme Gravy

1. Preheat your oven to 450°F (230°C). Prepare the turkey for spatchcocking by placing it breast-side down on a cutting board, then using strong kitchen shears, cut along both sides of the backbone from the tail to the neck to remove it completely.
2. Flip the turkey over, breast-side up, and press down firmly on the breastbone until you hear a crack and the turkey lays flat. Pat the turkey dry thoroughly with paper towels to ensure a crispy skin.
3. In a small bowl, combine the 1/2 cup softened unsalted butter, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh sage, 4 minced garlic cloves, 1 tablespoon lemon zest, 1.5 tablespoons kosher salt, and 1 teaspoon black pepper.
4. Gently separate the skin from the breast and thigh meat using your fingers, then rub about two-thirds of the herb butter mixture directly onto the meat under the skin. Spread the remaining butter mixture evenly over the entire exterior of the turkey skin.
5. Arrange the 1 quartered yellow onion, 2 roughly chopped large carrots, and 2 roughly chopped celery stalks in the bottom of a large roasting pan. Place the spatchcocked turkey on top of the vegetables.
6. Roast the turkey for 15-20 minutes at 450°F (230°C) until the skin begins to brown, then reduce the oven temperature to 350°F (175°C) and continue roasting for another 60-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
7. Carefully remove the turkey from the oven and transfer it to a large cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes before carving; this allows the juices to redistribute, resulting in a more tender and flavorful bird.
8. While the turkey rests, prepare the gravy: Pour the pan drippings from the roasting pan into a fat separator, or carefully skim off the fat from the top. Return 1/4 cup of the reserved pan drippings (fat included for flavor) to the roasting pan or a saucepan over medium heat, discarding the cooked vegetables.
9. Whisk in 1/4 cup all-purpose flour into the hot drippings and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan.
10. Bring the gravy to a simmer, whisking frequently, and cook for 5-7 minutes until it thickens to your desired consistency. Season with additional salt and pepper to taste. Strain the gravy through a fine-mesh sieve for a smoother texture, if desired. Carve the rested turkey and serve with the hot gravy.

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