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Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
Total time120 min
Ingredients11
Serving size10
Calories450
Two rimmed baking sheets or one baking sheet and one broiler pan
Aluminum foil
Wire rack
Poultry shears
Instant-read thermometer
Fine-mesh strainer
2-quart liquid measuring cup
2-quart saucepan
Whisk
3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart)
12 thyme sprigs
1 whole turkey (12 to 14 pounds total), butterflied as per the instructions above, backbone, neck, and giblets reserved
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper