Spatchcock Turkey with Herb Butter Baste
Spatchcock Turkey with Herb Butter Baste
Rated 4.0 stars by 2 users
Spatchcocking a turkey ensures even cooking and reduces the roasting time while delivering beautifully crisp skin. With a fragrant garlic herb butter infused with lemon zest and an aromatic herb basting brush, this turkey is packed with bright, fresh flavour.
Author:Jeremy Potvin
Ingredients
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Whole turkey (15 - 18 lbs), spatchcocked
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200g unsalted butter
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4 cloves garlic, smashed
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4-5 sprigs fresh rosemary
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4-5 sprigs fresh sage
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10-15 sprigs fresh thyme
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Zest of 1 lemon
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Sea salt and freshly ground black pepper
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Olive oil
Directions
Spatchcock the Turkey: Using kitchen shears, remove the backbone of the turkey by cutting along both sides. Pull the cavity apart to further expose the breastbone. Using a chef’s knife, score a shallow cut in the center of the breastbone to help with the splitting process. Flip the entire turkey over so the cut side is down. In a CPR-style fashion, use the palms of your hands to press down on the center of the breasts until the turkey flattens and you hear the breastbone crack.
Season the Turkey: Rub the turkey all over with olive oil, sea salt, and freshly ground black pepper. Set it aside to come to room temperature while you light the Big Green Egg or grill, preparing it for indirect heat.
Prepare the Herb Basting Brush: Lay out 4-5 long sprigs of rosemary, 4-5 sprigs of sage, and 10-15 sprigs of thyme. Using butcher’s twine or an elastic band, tightly tie the herbs to the handle end of a long wooden spoon. Set aside for basting.
Make the Garlic Herb Butter: In a small pot, melt 200g of butter over medium-low heat. Add the smashed garlic, lemon zest, and a pinch of sea salt. Once the butter is melted and the garlic becomes aromatic, set it aside off the heat. If the butter starts to solidify, reheat until it bubbles again.
Set Up the Grill: Using a Big Green Egg, charcoal, or gas grill, prepare for indirect heat. Start by grilling the turkey over the coals to establish some colour, about 5-10 minutes. Then, remove the turkey and set up your grill for indirect heat using a plate setter or adjusting the temperature on a gas grill. Place the turkey back on the grill, breast side up, drop the temperature to 275-300°F, and close the lid.
Roast and Baste: Roast the turkey for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Every 30 minutes, use the herb basting brush to baste the turkey with the garlic herb butter mixture.
Rest and Serve: Once done, remove the turkey from the grill and let it rest for at least 20 minutes before carving.
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