April 4, 2010

Roast Spatchcocked Turkey

Roast Spatchcocked Turkey

Roast Spatchcocked Turkey
For step-by-step instructions on carving a spatchcocked turkey, see our how-to.


Serves 8 to 10
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 whole fresh turkey (about 12 pounds)


  1. Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.
  2. Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock turkey (see our how-to). Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes.
  3. Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 10 minutes. Let stand for 20 minutes before carving (see our how-to).
From Martha Stewart Living, November 2009

1 comment:

  1. It sounded so wonderful on your facebook but looks even better on here!!! YUMMY!!! wish I felt better I didnt even get my ham on easter!!!


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