Lemon & Herb Spatchcock Turkey Recipe (video)

1 prep + 2 cook + 1 Marinating Time (Optional)

servings

Learn how to make a spatchcocked turkey with my easy video tutorial! Plus, lemon and herb mayo spread for seasoning this roasted turkey!

I recommend purchasing your turkey at least 1 week before the holidays to allow it enough time to thaw. My turkeys usually take about 5 to 6 days to thaw in the refrigerator. Place them into a large bowl or casserole to catch any liquids.
You can also pair this recipe with my Apple Cider Turkey Brine. I use this brine with all my turkey recipes! It’s super easy to do and it adds lots of great flavor to the turkey, in addition to making it juicier!

Start by preheating the oven to 400°F. You’ll need a large, deep roasting pan for the recipe; I use a deep baking sheet with a wire rack.
Slice the onion, apple, orange, and lemons into ½-inch wedges. Chop the celery and carrots into 1-inch chunks.
Layer the onion, apple, orange, lemon, garlic, celery, and carrot in an even layer into the roasting pan. Top with a few sprigs of fresh thyme and fresh rosemary.
Place the wire rack over the top of the spread aromatics and veggies. Pour the 2 cups chicken broth into the pan.

Remove the turkey from its packaging, rinse it under cold water, then pat the turkey dry with paper towels.
Place the turkey breast side down onto a sturdy cutting board. Using a sharp chef’s knife, slice through the meat and bone along both sides of the backbone.
Once you’ve cut through the skin and meat, use kitchen shears to help cut through the bone.
Once the backbone is removed, locate the rib cage on either side of the sternum and cut through the bones. This will help flatten the turkey.
Turn the turkey right side up, with the breast facing upwards. Use the heels of your palms to apply pressure to the top of the turkey breast, further breaking the bones and completely flattening the bird.
Transfer the flattened turkey onto the wire rack in the roasting pan. Tuck the wing tips underneath to prevent burning.

Place the mayonnaise into a large mixing bowl. Zest 3 large lemons, adding the zest to the bowl. Squeeze in 2 tablespoons of fresh lemon juice.
Add in all the spices and herbs: salt, pepper, dried garlic, dried onion, dried basil, and dried oregano. Stir everything together.
Before applying the spread, use your hands to carefully separate the skin around the turkey breasts from the meat. Slide your hand between the skin to create a pocket.
Using a spatula, apply the lemon spread first to the underside of the turkey. Flip it right side up and apply the spread all over the top and add a few spoonful’s of spread underneath the skin around the turkey breast.
For best tasting results, I recommend marinating the turkey overnight or for 24 hours. This will allow the meat to absorb all the delicious flavors of the spread.

Roast the spatchcocked turkey at 400°F until the internal temperature at the thickest part of the turkey reaches 165°F. Insert a digital thermometer at the thigh and breast joint.
If your turkey starts to brown too quickly, lay a sheet of foil over the top of the turkey to prevent it from burning. You can use a knife to gently scrape off any burnt areas of the spread afterwards.
The roasting time for a spatchcocked turkey will depend completely on the weight of the bird. Here’s an approximate estimate for roasting times:
-         8 Lbs – 1 hour and 30 minutes; plus/minus 10 minutes
-         10 Lbs – 2 hours; plus/minus 10 minutes
-         12 Lbs – 2 hours and 30 minutes; plus/minus 10 minutes

Once the turkey has reached the proper internal temperature, remove it from the oven. Use a baster to pour the pan broth over the turkey, rehydrating the skin.
Allow the turkey to rest for at least 30 minutes to an hour prior to carving. Use a sharp, flexible carving knife to first cut away the turkey legs, then the wings, then remove the turkey breast last.

For making turkey gravy: Place a fine mesh strainer over a large mixing bowl or measuring cup. Remove all the aromatics (onions, apples, carrots) from the roasting pan and let the broth drain through the strainer before discarding the pieces.
Line the strainer with a cheesecloth and strain the broth. You need 3 cups of broth for the gravy; add more broth if needed.
Melt the ½ cup butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook for about 5 minutes, whisking occasionally, until the flour is cooked.
Slowly begin pouring in the turkey broth, whisking well after each addition.
Once all the broth has been added, continue to cook over medium heat until the gravy has thickened, about 5 minutes. Keep the gravy warm and covered until ready to serve.