Roast Spatchcock Turkey
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Recipe Summary test
Melted butter can be used in place of the olive oil, if desired. You can baste turkey with butter every 30 minutes while roasting.
Once you have removed the backbone from the turkey, you can brine the turkey before roasting.
Please note the differences in ingredient amounts, the omission of olive oil, the use of dried herbs instead of fresh, and the length of time for dry-brining when using the magazine version of this recipe.