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RECIPE
16 INGREDIENTS24 STEPS13HR 40MIN

Herb-Roasted Spatchcock Turkey and Gravy

5.0
2 Ratings
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Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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This is the only turkey recipe you will ever need. By removing the backbone of the bird (spatchcocking) before you roast, you not only cut the roasting time in half and ensure perfectly cooked meat throughout the entire turkey, but that backbone and the drippings become the foundation for the best gravy you’ll ever have!

13HR 40MIN

Total Cooking Time

16

Ingredients
Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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10 lb
Whole Turkey
defrosted
5 stalks
Celery , roughly chopped, divided
3
Large Carrots , roughly chopped, divided
2
Onions , roughly chopped, divided
1/2 cup
Dry Vermouth
(optional)
Herb Butter
1/4 cup
plus 2-3 whole sprigs
1/4 cup
Fresh Thyme Leaves
plus 2-3 whole sprigs
3 cloves
1/2 cup
Turkey Gravy
4 cups
Chicken Broth
2 cups
Water
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Directions

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Step 1
1-2 days before you plan to cook the turkey, pat the Whole Turkey (10 lb) dry with paper towels. Sprinkle the Kosher Salt (1/4 cup) all over the outside of the bird, making sure to get into all the crevices.
Step 2
Loosely cover with plastic wrap and place in the fridge for at least 12 hours, up to 2 days.
Step 3
On the big day, preheat the oven to 450 degrees F (220 degrees C). Adjust the rack to the middle position.
Step 4
Spatchcock the bird by first placing it breast-side down on a stable surface, then cutting around the sides of the backbone with poultry shears. A sharp knife may also be used, but this has the potential to damage the blade, so make sure to be careful.
Step 5
Once you’ve removed the backbone, set it aside for later. Flip the bird over and spread out the legs. Finally, press down forcefully on the breastbone to flatten the bird. Tuck the wing underneath the breast.
Step 6
To make the compound butter, pick the leaves off a few sprigs of Sage Leaves (1/4 cup) and Fresh Thyme Leaves (1/4 cup) - you want around 1/4 cup of each.
Step 7
Finely mince the sage and thyme leaves. Feel free to pop them in the food processor if you're worried about your chopping skills.
Step 8
Finely mince the Garlic (3 cloves) . Remove the end, lightly crush it with the flat side of the knife, then slice lengthwise and into a fine mince.
Step 9
Combine the sage, thyme, garlic, and Ground Black Pepper (1/2 tsp) with the Unsalted Butter (1/2 cup) in a small bowl.
Step 10
Prepare a rimmed baking sheet with half the Celery (2 1/2 stalks) , Carrots (1 1/2) , and Onion (1) . If desired, drizzle with a few splashes of Dry Vermouth (1/2 cup) . Place a wire rack on top.
Step 11
Move the turkey to its final resting place atop the wire rack.
Step 12
Working to slowly loosen the turkey skin with your fingers, gently push HALF the herb butter up under the turkey skin as much as you can manage, especially under the breasts and thighs. Massage the skin to help evenly distribute the butter.
Step 13
Microwave the remaining butter mixture for 30 seconds to melt, then brush all over the outside of the turkey.
Step 14
Roast the turkey for 60-80 minutes, or until the thickest part of the thigh reaches 165 degrees F (75 degrees C) according to a pen thermometer.
Step 15
While the turkey cooks, let’s get going on the gravy. First, chop that reserved backbone into 3-4 pieces.
Step 16
In a large saucepan, heat up a generous splash of Olive Oil (1 Tbsp) over medium-high. Once hot, put the turkey backbone pieces into the pot skin side down and cook until browned, 3-4 minutes.
Step 17
Add the Chicken Broth (4 cups) , Water (2 cups) , Celery (2 1/2 stalks) , Carrots (1 1/2) , Onion (1) and extra sage and thyme and bring to a boil, then let simmer for around 1 hour, or until the turkey is done cooking.
Step 18
Once the turkey is done, move the wire rack with the turkey to a new baking sheet and let it rest for 20 minutes.
Step 19
Take the baking pan that the turkey was on and scrape all of the drippings and veggies into the simmering stock. Stir to combine and let simmer for an additional 5 minutes.
Step 20
Strain the stock. To avoid spilling, remove some of the larger pieces first.
Step 21
It’s time to make our roux for the gravy. In a saucepan (using the same one is fine), melt the Unsalted Butter (1/4 cup) over medium heat. Add the All-Purpose Flour (3/4 cup) and whisk to combine, continuing to stir for 1-2 minutes to cook the flour. The mixture should be crumbly at this point.
Step 22
Add in 3-4 ladles of stock, whisking to combine between each one. The mixture should become a homogenous paste.
Step 23
Add in the remaining stock and continue to whisk. Taste and adjust seasoning as needed. I like to add a generous sprinkle of ground black pepper, but it won’t usually need any more salt since you added all the turkey drippings. Simmer until desired thickness is reached, 5-10 minutes.
Step 24
By now your turkey will be ready to carve and your gravy ready to serve! Serve it all up on a pretty serving plate with boatloads of gravy and all the other delicious sides.

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