Lemon Rosemary Spatchcock Turkey
Easy to prep and delicious when finished, try this Lemon Rosemary Spatchcock Turkey recipe the next time you have a special gathering!
Lemon Rosemary Spatchcock Turkey
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6-8
Prep Time
30 minutes
Cook Time
60 minutes
A simple dish that proves simplicity does not mean bland.
Author:Crescent Foods
Ingredients
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1 Crescent Foods Whole Turkey, gizzards removed
1/2 pound (2 sticks) unsalted butter, softened
1 lemon, zested
2 tablespoons minced rosemary
½ teaspoon garlic powder
Kosher salt + black pepper
4 turnips, peeled and chopped
6 carrots, peeled and chopped
6 parsnips, peeled and chopped
1 (1.5 pound) bag baby red potatoes
2 tablespoons olive oil
Kosher salt + black pepper
Directions
Preheat oven to 400°F. Spatchcock turkey by turning the turkey breast side down and removing the backbone with poultry shears. Flip the turkey so that the breast side is up, and press hard with both hands on the breasts (like performing CPR) until the ribs snap and the turkey lays flay. Tuck the wings under the breast and arrange drumsticks and thighs to flatten.
In a small bowl, combine butter, lemon zest, rosemary, garlic powder, and season generously with salt and pepper. Coat the turkey on all sides with the butter mixture, including under the skin wherever possible and all joints and crevices.
Place root vegetables and oil in the bottom of a roasting pan and toss to coat. Season with salt and pepper. Place roasting rack in pan and arrange turkey on top.
Roast the turkey for approximately 1-1 ½ hours, until the thigh registers 165°F with an instant read thermometer. Remove from oven and let rest for at least 10 minutes before carving. Serve with roast vegetables and garnish with cut lemons and fresh rosemary if desired.
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