Lemon Herb Spatchcock Turkey (Split Roast)

roasted spatchcock turkey in serving dish.

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Lemon Herb Spatchcock Turkey (Split Roast)

This Spatchcock Turkey cooks in just 1½-2 hours and has the delicious flavors of lemon, thyme, rosemary, and garlic. It's the fastest, most tender way I know to cook a holiday turkey to share with the whole family!

Prep Time20

Cook Time1 30

Resting Time15

Total Time2 5

Course: Dinner

Cuisine: American

Servings: -14

Calories: 388kcal

Author: Amy Palanjian

Equipment

Scissors

Ingredients

1 whole turkey (8-10 pounds)
2 celery stalks (roughly chopped)
2 shallots (peeled)
2 lemons (halved)
6 garlic cloves (peeled and roughly smashed)
2 tablespoons fresh thyme
½ cup unsalted butter (melted)
2 lemons
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Remove and discard the neck and giblets from the turkey.
Place the turkey breast side up in a roasting pan and use kitchen shears to cut down one side of the backbone. Flatten as much as possible. Cut off and discard the tips of the wings.
Tuck the celery, shallots, halved lemons, and mashed garlic under the turkey in the roasting pan.
In a small bowl, combine the thyme, butter, juice and zest from the 2 remaining lemons, salt, and black pepper. Rub all over the turkey, including under the skin as is possible.
Roast uncovered at 375 degrees F 1½-2 hours, or until an instant read thermometer inserted into the thickest part reads 175 degrees F and the juices run clear.
Remove from the oven, cover with foil, and let sit for 15 minutes before carving.

Notes

Allow 4-5 days for a frozen turkey to thaw completely and safely in the refrigerator.
Use a pair of sharp kitchen scissors to cut right alongside the backbone to then easily lay the turkey flat for faster roasting.
Use olive oil in place of the butter if preferred.
Cook until the juices run clear and an instant read thermometer inserted into the thickest part registers 175 degrees F.
Let the cooked turkey cool, then transfer to an airtight container in the fridge or freezer. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
You can also use the bones to make Turkey Broth and the meat to make White Turkey Chili or Turkey Noodle Soup.

Nutrition