Ree Drummond's Spatchcock Turkey | The Pioneer Woman | Food Network

Ree Drummond shares an easy technique for roasting turkey that reduces the cooking time and ensures the whole bird is evenly exposed to the heat.
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Spatchcock Turkey
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 15 min (includes resting time)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

1 stick (8 tablespoons) salted butter
1/3 cup maple syrup
2 tablespoons chopped fresh sage
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
One 12- to 13-pound whole turkey, thawed if frozen
4 stalks celery, cut into 1-inch pieces
3 carrots, sliced on a bias 1 inch thick
1 onion, quartered
Kosher salt and freshly ground black pepper

Directions

Position a rack in the center of the oven and preheat to 425 degrees F.

Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.

Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat.

Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper.

Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter.

Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.

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Ree Drummond's Spatchcock Turkey | The Pioneer Woman | Food Network

[anakelly]

I roasted a spatchcock turkey after dry brining in the fridge for 24 hours.
This way, ALL the skin get brown and super crispy and the breast meat stays moist and tender because the cook time is cut in 1/2.
We also roast a turkey whole for the broth and for sharing and for interesting meals from leftovers. Yum.
I will be spatchcocking our next turkey, too.

[kristinbray]

Looks delicious!!! Thank you for sharing your wonderful recipes with us. Have a blessed evening from California.

[janniejames]

Best turkey I"ve ever made. So juicy and the maple was delish!! I wish I had a Sawsall to get that back bone out!

[cloudcityinterim]

I’ll be dry-brining tonight so that I can stuff the butter under the skin tomorrow!!! I’m excited. I think spatchcock is a great method

[nana-cooking-recipe]

This spatchcock turkey looks so good, Thank you so much

[MsLovieGirl]

I plan on doing this on Thanksgiving! Thank you for the confidence booster.😅

[theosingh]

This is a game changer, the thought of spatchcocking a Turkey never crossed my mind until this vide 🙌

[doughoad]

Great work! I think I will try it without the maple syrup to make it more aligned with our family's tastes.

[Markus]

I am dead! This is hysterical! I was laughing along with you! lol Thank you for sharing this technique =)

[vkbowers]

I'm so grateful you made this video! Everything i saw before this used a shallow pan and wire rack which would mean I'd need to buy something--and our turkey this year is very big. I'm happy to see your example with a regular roasting pan.

[hanj]

you can take that backbone make a stock and make turkey gravy with it

[MrPappymn]

Cut the keel bone with a knife. Flattens much easier

[cytopete]

Did you set the Wolf to Convection Bake/Roast or regular?

[eddie]

If you have an cerated electic knife it makes cutting out the backbone easy.

[andyestrada]

just proves that food theory was spot on two years ago xD

[jeromethiel]

Another herb and you'd have a song lyric... ^-^

[JanisSiegel-mz]

Could I use this recipe for a bone in turkey breast? 1:01

[loriflynn]

Best turkey I have ever cooked. I will never cook it anyother way.

[notinastudio]

is it really a shortcut if it's better all the way around and takes less time? I'll never stray from a spatchcock.

[rip]

165 degrees? Enjoy your leather turkey. Come on Food Network. Tell your viewers the truth. You guys know, along with all professional chefs that 150 degrees held for 3 minutes kills bacteria just as well as 165 degrees. A bird cooked to 165 will continue to cook (carryover cooking) as the internal temperature increases even after removal from the oven. This will almost certainly produce leather turkey. Spend a little extra time and teach your audience how to really cook a tender, juicy turkey.