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Martha Stewart-Inspired Spatchcock Turkey

Close-up of Martha Stewart-Inspired Spatchcock Turkey showing its texture
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A whole turkey flattened and roasted at high heat for juicy meat and shatteringly crisp skin in a fraction of the usual time. This version channels Martha Stewart’s classic American roasting style with a lemon-herb butter and a simple pan gravy.

Ingredients

Scale
  • 1 whole turkey (12 to 14 pounds / 5.4 to 6.4kg), thawed if frozen, neck and giblets removed
  • 2 tablespoons (28g) unsalted butter, softened
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, zested and halved
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh sage leaves, finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 1 medium yellow onion, quartered
  • 2 medium carrots, cut into 2-inch (5cm) pieces
  • 2 medium celery stalks, cut into 2-inch (5cm) pieces
  • 1 cup (240ml) chicken broth, plus more as needed

Instructions

  1. Place the turkey breast-side down on a large cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from the tail to the neck, then remove and discard the backbone (or save it for broth).
  2. Flip the turkey breast-side up, place your hands on the center of the breast, and press down firmly until you hear the breastbone crack and the bird lies flat. Pat the skin completely dry with paper towels; a dry surface is the key to crisp skin.
  3. In a small bowl, mash together the softened butter, olive oil, salt, pepper, lemon zest, thyme, sage, and rosemary until a smooth paste forms.
  4. Preheat the oven to 450°F (230°C) with a rack in the lower third. Line a large rimmed baking sheet or roasting pan with parchment paper and scatter the onion, carrots, and celery in an even layer; this bed lifts the turkey off the pan and flavors the juices.
  5. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub half of the herb butter directly onto the meat under the skin, then rub the remaining butter all over the outside of the skin.
  6. Set the turkey flat on the vegetable bed, skin-side up. Tuck the wing tips under the breast and arrange the lemon halves cut-side down in the pan alongside the turkey.
  7. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C) and pour the chicken broth into the pan. Continue roasting for 40 to 55 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F (74°C).
  8. If the skin is browning too quickly, tent the breast loosely with foil; avoid covering the whole bird, which steams the skin and makes it soggy.
  9. Transfer the turkey to a carving board, tent loosely with foil, and let rest for 20 minutes before carving; the internal temperature will rise about 5 degrees as it rests.
  10. Meanwhile, strain the pan juices into a small saucepan, pressing on the vegetables, and skim off the fat. Add more broth if needed to make about 1 1/2 cups (360ml) and simmer over medium heat for 5 minutes to concentrate the flavor.
  11. Carve the turkey by removing the legs, then slicing the breast meat across the grain. Serve with the warm pan juices spooned over the top.

Notes

Store carved turkey in an airtight container in the refrigerator for up to 4 days. To freeze, wrap sliced meat tightly and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat covered in a 325°F (165°C) oven with a splash of broth for 15 to 20 minutes, or until heated through. The herb butter can be made up to 3 days ahead and refrigerated; let it soften at room temperature before using. The turkey can be spatchcocked and dry-brined with the salt up to 24 hours ahead and kept uncovered in the refrigerator for extra-crisp skin.

Nutrition

Keywords: spatchcock turkey, Martha Stewart spatchcock turkey, roast turkey, butterflied turkey, Thanksgiving turkey, lemon herb turkey, crispy skin turkey, spatchcocked turkey recipe, holiday turkey, whole roasted turkey

Find it online: https://marthadishes.com/martha-stewart-spatchcock-turkey-recipe/