Spatchcock Turkey with Sage & Thyme
When it comes to cooking a whole turkey quickly and evenly, spatchcocking--removing the entire backbone from the bird and splaying it open--is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- 1 12-pound turkey, giblets removed
- 2 lemons, sliced