Spatchcocked Turkey

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Butterflying a turkey takes a little muscle, but there is plenty of crispy skin in this orange and sage spatchcocked turkey. And the cooking time gets cut in half, too!

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Ingredients you need

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Use a large sharp knife and cut along each side of the backbone and remove. Pull the turkey open slightly to cut it out completely

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Place backbone in a pot with the neck and gizzards to make broth for gravy.

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Flip the turkey over cut side down. Use your hands to press down firmly and break the breast- bone to flatten.

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In a small pot add butter, orange zest, sage, salt and black pepper. Heat until butter melts then reserve.

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Brush butter mixture all over the turkey, especially under the skin on the breast. Roast at 350ºF (177ºC) for 90 minutes.

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Grab all the recipe details and nutritional info from the link below.

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