Spatchcock Turkey + Gravy
Servings: 4 people
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Equipment
- Cutting board + sharp knife
- Kitchen Shears
- Rimmed baking sheet + rack
- Large glass measuring cup
- Meat thermometer
- Medium saucepan
- Whisk
Ingredients
Turkey
- 1 whole turkey rinsed, patted dry, and innards removed
- 1 Tbsp poultry seasoning
Gravy
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
Instructions
- Brine turkey overnight if desired.
- Preheat oven to 425F.
- Place the turkey breast-side down on a cutting board. Using a pair of sharp kitchen scissors, cut out the spine. Make a 1/2” cut on the edge of the breastbone.
- Flip the turkey over so it is breast-side up and press down to flatten.
- Line a cookie sheet with aluminum foil and a cooling rack. Place the turkey on top of the cooling rack and season with poultry seasoning.
- Bake for 45 minutes.
- Pour off 2 cups of liquid into the large glass pyrex measuring cup and quickly put the turkey back in the oven and add your oven safe meat thermometer deep into the breast to check the temperature. Continue onto the next step while it measures.
- Gravy: Melt 4 Tbsp butter in a medium sauce pot. Add 4 Tbsp flour and cook flour using a whisk. Slowly pour in turkey drippings while whisking quickly.
- When the inner thigh close to the bone reads 165F on a meat thermometer, remove from the oven. Let the turkey rest for 10 minutes before carving.