dinner · gluten-free · dairy-free
Spatchcock roast turkey
Backbone out, bird flattened: cooks in about 80 minutes with evenly juicy breast, fully done legs and crisp skin all over.
- Time
- 110min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Cut out the backbone with poultry shears, flip and press firmly on the breastbone until it cracks flat.
-
2
Season all over with the salt and baking powder mix and refrigerate uncovered 12–48 hours (or season right before cooking).
-
3
Heat oven to 230°C (450°F). Scatter vegetables and backbone on a rimmed sheet, set a rack on top and lay the turkey skin-up, legs turned inward.
-
4
Rub with oil and roast until breast reads 66–68°C (150–155°F) and thigh 74–77°C (165–170°F), 80–90 minutes.
-
5
Rest 20 minutes (the breast rises to a safe 74°C (165°F)); meanwhile make gravy from the pan vegetables and drippings.
