Spatchcocked Butter Roasted Lemon and Herb Turkey with Gravy: A Thanksgiving Masterpiece
Thanksgiving dinner is a cornerstone of culinary tradition, and at its heart lies the majestic turkey. While roasting a whole turkey can feel daunting, this recipe for Spatchcocked Butter Roasted Lemon and Herb Turkey with Gravy will not only simplify the process but also deliver a bird that’s unbelievably juicy, flavorful, and perfectly browned. Spatchcocking, also known as butterflying, involves removing the backbone of the turkey, allowing it to lay flat and cook much faster and more evenly. Combined with a luscious butter, lemon, and herb rub, this method guarantees a Thanksgiving centerpiece that will impress your guests and leave them wanting more.
This comprehensive guide will walk you through each step, from spatchcocking the turkey to crafting a rich and savory gravy from the pan drippings. Get ready to elevate your Thanksgiving game with this show-stopping recipe!
Why Spatchcock Your Turkey?
Before diving into the recipe, let’s understand why spatchcocking is a superior method for roasting a turkey:
* **Faster Cooking:** Spatchcocking reduces cooking time by approximately 30-50%. The flattened turkey cooks more evenly, eliminating the issue of overcooked breast meat while waiting for the legs to reach temperature.
* **Even Cooking:** By laying the turkey flat, all parts are exposed to the same heat, resulting in uniformly cooked meat. No more dry breast or undercooked thighs!
* **Crispier Skin:** The increased surface area allows for maximum skin exposure, resulting in beautifully crispy and golden-brown skin all over.
* **Easier Carving:** A spatchcocked turkey is much easier to carve than a traditionally roasted bird. The flattened shape makes it simpler to access the meat and create clean slices.
Ingredients You’ll Need
**For the Turkey:**
* 1 (12-14 pound) whole turkey, fresh or fully thawed
* 1 cup (2 sticks) unsalted butter, softened
* 2 lemons, zested and juiced
* 4 cloves garlic, minced
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh thyme, chopped
* 1 tablespoon fresh sage, chopped
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 2 tablespoons olive oil
* 1 large onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cups chicken broth
**For the Gravy:**
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups turkey pan drippings (from roasting the turkey)
* 2 cups chicken broth (or more, as needed)
* Salt and pepper to taste
Equipment Needed
* Sharp kitchen shears or poultry shears
* Large cutting board
* Mixing bowl
* Roasting pan with a rack
* Meat thermometer
* Fat separator (optional, but helpful)
* Whisk
Step-by-Step Instructions
**1. Prepare the Turkey:**
* **Thaw the Turkey:** If using a frozen turkey, ensure it’s completely thawed. This can take several days in the refrigerator. Allow approximately 24 hours of thawing time for every 5 pounds of turkey.
* **Remove Giblets and Neck:** Remove the giblets and neck from the turkey cavity. These can be used to make the gravy.
* **Pat the Turkey Dry:** Use paper towels to thoroughly pat the turkey dry, both inside and out. This is crucial for achieving crispy skin.
**2. Spatchcock the Turkey:**
* **Position the Turkey:** Place the turkey breast-side down on a large cutting board.
* **Locate the Backbone:** Identify the backbone running along the center of the turkey.
* **Cut Along the Backbone:** Using sharp kitchen shears or poultry shears, cut along one side of the backbone, starting at the tail end and working towards the neck. Apply firm pressure and snip through the ribs as you go.
* **Repeat on the Other Side:** Repeat the process on the other side of the backbone to completely remove it. You can save the backbone to add flavor to your gravy or stock.
* **Flatten the Turkey:** Flip the turkey over so it’s breast-side up. Press firmly on the breastbone to flatten the turkey. You may hear a crack, which is normal.
**3. Make the Butter Rub:**
* **Combine Ingredients:** In a mixing bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, rosemary, thyme, sage, salt, pepper, paprika, garlic powder, and onion powder.
* **Mix Well:** Use a fork or spoon to thoroughly mix all the ingredients until well combined and the butter is evenly distributed.
**4. Season the Turkey:**
* **Loosen the Skin:** Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Be careful not to tear the skin.
* **Apply Butter Rub Under the Skin:** Use your fingers to spread a generous amount of the butter rub under the skin, directly onto the breast meat and thighs. This will infuse the meat with flavor and help keep it moist.
* **Apply Butter Rub Over the Skin:** Spread the remaining butter rub evenly over the entire surface of the turkey skin.
**5. Prepare the Roasting Pan:**
* **Place Vegetables in Roasting Pan:** Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of the roasting pan. These vegetables will add flavor to the pan drippings and gravy.
* **Add Chicken Broth:** Pour 4 cups of chicken broth into the bottom of the roasting pan. This will help keep the turkey moist during cooking and prevent the vegetables from burning.
* **Place Rack in Roasting Pan:** Place a roasting rack inside the roasting pan, on top of the vegetables and broth.
**6. Roast the Turkey:**
* **Preheat Oven:** Preheat your oven to 425°F (220°C).
* **Place Turkey on Rack:** Carefully place the spatchcocked turkey, breast-side up, on the roasting rack in the prepared roasting pan.
* **Drizzle with Olive Oil:** Drizzle the turkey with 2 tablespoons of olive oil to help promote browning.
* **Roast the Turkey:** Roast the turkey for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The exact cooking time will depend on the size of your turkey and the accuracy of your oven.
* **Check Temperature Regularly:** Begin checking the turkey’s internal temperature after about 1 hour. Use a meat thermometer to ensure accurate readings. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
* **Tent with Foil (If Needed):** If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to prevent burning. Remove the foil during the last 15-20 minutes of cooking to allow the skin to crisp up.
**7. Rest the Turkey:**
* **Remove from Oven:** Once the turkey reaches an internal temperature of 165°F (74°C), remove it from the oven.
* **Let Rest:** Transfer the turkey to a large cutting board and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird. Tent loosely with foil while resting.
**8. Make the Gravy:**
* **Separate the Pan Drippings:** While the turkey is resting, strain the pan drippings through a fine-mesh sieve into a fat separator (if using) or a bowl. If using a bowl, let the drippings sit for a few minutes to allow the fat to rise to the top. Skim off the fat, reserving about 4 tablespoons of fat for the gravy.
* **Melt Butter:** In a medium saucepan, melt 4 tablespoons of butter over medium heat.
* **Whisk in Flour:** Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux.
* **Gradually Add Drippings:** Gradually whisk in the reserved turkey pan drippings, whisking constantly to prevent lumps from forming.
* **Add Chicken Broth:** Gradually whisk in 2 cups of chicken broth (or more, as needed), continuing to whisk until the gravy is smooth and thickened.
* **Simmer the Gravy:** Bring the gravy to a simmer and cook for 5-10 minutes, or until it reaches your desired consistency. Season with salt and pepper to taste.
* **Strain the Gravy (Optional):** For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.
**9. Carve and Serve:**
* **Carve the Turkey:** After the turkey has rested, carve it using a sharp carving knife. Because it’s spatchcocked, carving is much easier. Start by removing the legs and thighs, then slice the breast meat against the grain.
* **Arrange on Platter:** Arrange the carved turkey on a serving platter.
* **Serve with Gravy:** Serve the turkey with the homemade gravy, along with your favorite Thanksgiving side dishes.
Tips for the Perfect Spatchcocked Turkey
* **Start with a Quality Turkey:** Choose a fresh, high-quality turkey for the best flavor and results.
* **Thaw Completely:** Ensure the turkey is completely thawed before cooking to ensure even cooking.
* **Pat Dry:** Thoroughly pat the turkey dry before applying the butter rub to promote crispy skin.
* **Don’t Skip the Rest:** Allowing the turkey to rest after roasting is crucial for tender, juicy meat.
* **Use a Meat Thermometer:** A meat thermometer is essential for accurately determining when the turkey is done.
* **Customize the Flavors:** Feel free to adjust the herbs and spices in the butter rub to your liking. Consider adding citrus zest, different herbs, or a touch of spice.
* **Make Gravy Ahead of Time:** To save time on Thanksgiving Day, you can make the gravy a day or two in advance and reheat it before serving.
Make Ahead Instructions
* **Turkey:** The butter rub can be prepared up to 2 days in advance and stored in the refrigerator. The turkey can be spatchcocked a day in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
* **Gravy:** The gravy can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.
Serving Suggestions
Serve this Spatchcocked Butter Roasted Lemon and Herb Turkey with your favorite Thanksgiving side dishes, such as:
* Mashed Potatoes
* Stuffing or Dressing
* Cranberry Sauce
* Green Bean Casserole
* Sweet Potato Casserole
* Roasted Brussels Sprouts
* Dinner Rolls
Nutritional Information (per serving, estimated)
* Calories: Approximately 400-500
* Protein: 50-60g
* Fat: 20-30g
* Carbohydrates: 5-10g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
Conclusion
This Spatchcocked Butter Roasted Lemon and Herb Turkey with Gravy is a game-changer for Thanksgiving. The combination of the spatchcocking technique, the flavorful butter rub, and the homemade gravy creates a truly unforgettable meal. With its faster cooking time, even cooking, and crispy skin, this method is sure to become your new go-to for Thanksgiving turkey. So, ditch the traditional roasting method and embrace the spatchcock – your taste buds (and your guests) will thank you!
Enjoy your delicious and stress-free Thanksgiving feast!