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Herb Butter Spatchcock Turkey with Make-Ahead Gravy

Herb Butter Spatchcock Turkey with Make-Ahead Gravy
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A seasonal herb butter spatchcock turkey recipe with clear preparation, food-safe doneness cues, and serving guidance.

Ingredients

Scale
  • 1 whole turkey (12 to 14 pounds), fully thawed, neck and giblets removed
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 8 tablespoons unsalted butter, softened
  • 5 garlic cloves, finely grated
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 2 onions, thickly sliced
  • 3 celery ribs, cut into chunks
  • 2 carrots, cut into chunks
  • 3 cups low-sodium turkey or chicken stock, divided
  • 3 tablespoons all-purpose flour

Instructions

  1. Spatchcock and dry-brine: Place the turkey breast-side down. Cut along both sides of the backbone with poultry shears and remove it. Turn the turkey over and press firmly on the breastbone until it lies flat. Pat dry, season all over with salt and pepper, and refrigerate uncovered for 12 to 24 hours when possible.
  2. Prepare the herb butter: Heat the oven to 450°F (230°C). Mix 6 tablespoons butter with garlic, sage, rosemary, and thyme. Loosen the breast and thigh skin and spread half underneath; rub the remainder over the skin.
  3. Arrange and roast: Spread onions, celery, and carrots on a rimmed sheet pan. Pour in 1 cup stock, place the turkey skin-side up over the vegetables, and tuck the wing tips. Roast 20 minutes, then reduce the oven to 400°F (205°C).
  4. Cook to temperature: Continue roasting 55 to 75 minutes, rotating the pan once, until the breast reaches 160°F (71°C) and the thickest thigh reaches at least 170°F (77°C). Add a splash of stock if the pan becomes dry.
  5. Rest: Transfer the turkey to a board and rest loosely tented for 30 to 45 minutes. The temperature will continue to rise as it rests.
  6. Make the gravy: Strain the pan liquid and skim excess fat. Melt the remaining 2 tablespoons butter, whisk in flour, and cook 2 minutes. Slowly whisk in 2 cups stock plus the strained drippings; simmer 6 to 8 minutes until glossy. Season to taste and serve with the carved turkey.

Notes

This editorial recipe draft should be kitchen-tested before making performance guarantees.

Find it online: https://sweetindulgencerecipes.com/herb-butter-spatchcock-turkey-make-ahead-gravy/