Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

  • prep: 35 min
  • cook: 0 hr
  • total: 35 min
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  • servings:
  • Summary

    This herb butter-rubbed variation of our original spatchcock turkey goes from fridge to table in 2 hours. [Photographs: J. Kenji Lopez-Alt] So you've seen our spatchcock turkey and you're intrigued by the promise of extra-crisp skin and ultra-moist meat, all in about 90 minutes...but there's just one thing that bugs you: You're the kind of person who likes to put decals on their car or glitter on their greeting cards. In other words, plain old salt and pepper just ain't gonna cut if for ya. Well here's the recipe for you. It's got all of the same crisp skin and juicy meat as the original recipe, but with a flavor-packed herb butter to coat it. Why this recipe works: Butterflying the turkey exposes more skin to improve browning and creates more channels for rendering fat. This creates extra crisp skin. A low profile means the turkey cooks through in under 90 minutes. The legs lay flatter than the breasts, helping them to reach a higher final temperature without overcooking the breast meat.Note: For even moister meat, turkey should be salted for one to two days in advance. Season turkey on all sides with salt, place on a large plate, cover loosely with foil or plastic wrap, and refrigerate for one to two days. Rinse off excess salt and pat dry before beginning recipe. The neck and backbone of the turkey can be used to fortify stock used to make gravy. Chop them into rough chunks with a cleaver, brown in oil in a medium saucepan along with chopped onions, carrot, celery, and bay leaf, then cover with homemade or store-bought low-sodium chicken stock. Simmer for 1 hour before straining and using to make gravy. For full step-by-step photos demonstrating how to prepare a butterflied turkey for roasting, check out the slideshow here.


    • 4 medium cloves garlic
    • 1/4 cup roughly chopped chives
    • 1/4 cup fresh parsley leaves
    • 1/4 cup fresh sage leaves
    • 2 tablespoons fresh thyme leaves
    • 1 medium shallot, thinly sliced
    • 1 stick butter, cut into 1/4-inch slices
    • Kosher salt and freshly ground black pepper
    • 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions (reserve backbone and neck if making stock for gravy, see note above)
    • Gravy, for serving


    Click Here For Step-By-Step Instructions




    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 726 % Daily Value *
    • Total Fat: 28 g 43.42%
    • Saturated Fat: 8 g 41.02%
    • Trans Fat: 0 g %
    • Cholesterol: 415 mg 138.5%
    • Sodium: 595 mg 24.8%
    • Calcium: 62 mg 6.23%
    • Potassium: 913 mg 26.07%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 23.94%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 1 g 2.33%
    • Sugar: 0 g
    • Protein: 109 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 7 g
    • Vitamin A 13.2%
    • Vitamin C 12.64%
    • Vitamin D 14.29%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat16
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total13 oz-eq