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Crispy Herb Spatchcocked Roast: Heavenly Flavor

Crispy Herb Spatchcocked Roast
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This recipe transforms your holiday turkey with a spatchcocking technique for incredibly crispy skin and juicy meat. Infused with a blend of fresh herbs, lemon, garlic, and smoked paprika, this roast turkey is a flavorful and efficient centerpiece for any gathering.

Ingredients

Scale
  • 2 (10-lb) whole turkeys, spatchcocked
  • 1 cup olive oil
  • 2 tbsp chopped fresh sage
  • 2 tbsp fresh thyme leaves
  • 2 tbsp finely chopped fresh rosemary
  • 2 tbsp salt
  • 2 tsp crushed black pepper
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • Optional: ½ cup softened butter

Instructions

  1. Preheat your oven to 425°F (220°C). Line two large baking sheets with foil and place wire racks on them if available.
  2. Place a spatchcocked turkey breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Discard or save the backbone for stock.
  3. Flip the turkey breast-side up and press down firmly on the breastbone until the bird flattens. Repeat with the second turkey.
  4. In a medium bowl, combine olive oil, chopped sage, thyme leaves, rosemary, salt, pepper, lemon zest, minced garlic, and smoked paprika. If using butter, mix these ingredients into the softened butter.
  5. Rub the herb mixture generously all over both turkeys, ensuring coverage on the top, bottom, and sides. If using butter, gently lift the skin over the breast and thighs and spread the butter mixture directly onto the meat.
  6. Place the prepared turkeys on the baking sheets. Roast for approximately 1 hour and 30 to 45 minutes.
  7. About halfway through the cooking time, rotate the baking sheets.
  8. The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C) and into the thigh reads 175°F (80°C). The skin should be deep golden brown and crispy.
  9. Transfer the turkeys to a clean cutting board, tent loosely with foil, and let them rest for 10-15 minutes before carving.

Notes

  • Patting the turkey completely dry with paper towels is essential for achieving crispy skin.
  • Using wire racks allows air to circulate around the bird for more even browning.
  • The compound butter can be made up to 3 days in advance and stored in the refrigerator.
  • Ensure the oven is fully preheated to 425°F for optimal skin crisping.
  • Resting the turkey after roasting is crucial for juicy meat.

Nutrition

Find it online: https://yummywords.com/crispy-herb-spatchcocked-roast/

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