Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe (2024)

FAQs

How long will a spatchco*ck turkey take to cook? ›

Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchco*cking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes.

Rub the skin with fat

Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.

Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey.

Heat your oven to 450°F. Add about a cup of water, to keep the pan juices from browning too much in the early stages. For a small or medium bird—up to 18 pounds—roast at 450°F for 30 minutes, then lower the temperature to 400°F. For larger birds, start at 425°F degrees and lower it to 375°F.

An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing. Serve hot and enjoy!

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Want to ensure your bird is juicy and delicious yet speeds up the cooking time so everyone can watch the game? Foil wrapping is the answer! This technique helps speed the cooking process and locks in the turkey's natural juices. It helps prevent turkeys from drying out without basting, especially those over 24 pounds.

Rub the skin with fat.

Once you've carefully dried off the skin, the next step you can take to guarantee perfectly crispy turkey skin is to rub it with a fat, like butter or oil. Oil will yield a crispier skin than butter because butter is at least 20 percent water, while oil contains no water.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How does Martha Stewart cook a turkey? ›

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

A spatchco*cked whole turkey will cook more quickly than a standard turkey. While the spatchco*ck turkey cooking time will depend on the size and oven temperature, 6 minutes per pound is a good rule of thumb. Depending on the size of the turkey, cook times are estimated between 60-90 minutes.

Creating a bacon lattice on top of your turkey will help keep it moist too. Or, you can also try cooking your bird breast-side down and cover it with a large sheet of foil, making sure it's secured over the rim of the roasting tin.

Smoke the turkey over low heat 225° - 275° F for approximately 11-13 minutes a pound.

In just 1 1/2 hours, I had this turkey done to perfection, temperature-wise at least. I let it rest for 20 minutes at room temperature and began carving.

Perfect for the oven or the BBQ, spatchco*cking your bird will cook faster and more evenly. There's nothing quite as mouth-watering as a roast chicken, yet not many of us have hours to prep, roast, and baste a chicken.

Smoke the bird for 4-4 1/2 hours. You'll know the turkey is done cooking when the internal temperature reads 165 degrees F. Make sure you're using a reliable instant read thermometer and measuring the temperature in the thickest part of the breast. The thighs will be around 175-185 degrees F.