Easy spatchcocked turkey with herb butter

Special Occasions
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Spatchcocked turkey, is a game-changer. It cuts your cooking time in half and produces the juiciest, crispest most delicious turkey. Served on a wooden board, it becomes your Thanksgiving centrepiece!

Ingredients

Turkey

1 (12-15 pound) turkey

4 carrots, coarsely chopped

4 ribs celery, coarsely chopped

2 onions, quartered

Coarse salt and freshly ground pepper, to taste

Herb butter

1/2 cup butter, softened

2 tablespoons fresh sage, chopped

2 tablespoons fresh thyme, chopped

Preparation

For herb butter, in small bowl mix butter with herbs. Set aside.

Preheat oven to 425°F. Place turkey on cutting board breast-side down. Using kitchen or poultry shears, remove the backbone from the turkey by cutting through the rib bones along either side. Flip the turkey over and press down on the breastbone, breaking it, to flatten. Using your fingers, make a pocket between the flesh and the skin on the breasts. Put half the herb butter under the skin on each side, pressing to distribute evenly. 

Place the chopped vegetables on rimmed baking sheet; lay the turkey breast-side up on top. Season all over with salt and pepper. Roast for 2 hours, rotating pan halfway through cooking time. Cook until thermometer reads 165°F in the thickest part of the thigh. Remove from oven, tent with foil and let rest 30 minutes before carving. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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