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Spatchcocked Turkey

Ingredients

  • Turkey rub
  • Turkey injection
  • 15 lb turkey
  • Heavy duty pair of shears
  • 2 packets poultry seasoning herbs sage, thyme, oregano, etc.

Instructions

  • When you spatchcock a turkey, you're butterflying it. Take the turkey and flip breast side down. Cut along each side of the backbone from the tailbone to the neck.
  • While the turkey is still breast side down, take a cleaver and give the inside of the "V" of the breastbone a really good whack or two. Enough to make it "snapable". Flip over breast side up, pull the sides out flat and flatten. (Its going to seem like you're giving the bird some heavy duty CPR.)
  • Line a large cooking tray with heavy-duty foil, and then place a cooking rack on top of it, Lay the whole herbs on the rack, then the flattened turkey on the herbs, breast side up. Tuck the wings in and snug up the legs a bit so it fits on the rack nicely
  • Insert a thermometre into the breast meat, setting it to go off at 155°F or the thigh at 165°F.
  • Bake at 425°F for 20 minutes. Reduce heat to 350°F for the remaining period of time.

Notes

I didn't cover the turkey and with the injection and the rub it still came out super juicy with a crispy skin.