A flavorful and succulent roasted turkey, spatchcocked for quicker and more even cooking. The turkey is stuffed with a fragrant herb mixture, including parsley, sage, rosemary, and thyme, along with garlic, lemon, and onion slices, creating a delightful gluten-free holiday centerpiece.
Ingredients: 1 whole turkey, approximately 12-14 pounds, giblets removed. 4 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh parsley, chopped. 1/4 cup fresh sage leaves, chopped. 1/4 cup fresh rosemary leaves, chopped. 1/4 cup fresh thyme leaves, chopped. 4 cloves garlic, minced. 1 lemon, thinly sliced. 1 onion, sliced. Optional: additional fresh herbs for garnish.
Instructions: Start by heating the oven to 400F 200C. Spatchcocking is a way to get the turkey ready: Cut the backbone out by cutting along both sides with kitchen shears. To flatten the turkey, press down hard on the breastbone. A paper towel can be used to dry the turkey. Put the chopped parsley, sage, rosemary, thyme, olive oil, salt, and pepper in a small bowl. Add the minced garlic and mix well to make a herb paste. Inside and outside of the turkey, as well as under the skin, rub the herb paste all over it. The onion and lemon slices should be put under the skin and inside the turkey. Put the turkey on a roasting pan so that the breast side is facing up. Place the turkey in an oven that has already been heated. Roast it for 60 to 90 minutes, or until the internal temperature reaches 165F 75C. You can add more fresh herbs to the roasted turkey before serving if you want to. Rest the turkey for 15 to 20 minutes before cutting it up. Serve and have fun!
Prep Time: 30 minutes
Cook Time: 90 minutes
Lionel Ragot