Spatchcocked Turkey

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!

Ingredients you need

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


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


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


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


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


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

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