Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy
Prep 15 min
·
Cook 1 hr 45 min
A juicy, butterflied roast turkey served with homemade gravy.
-
1
whole turkey (12 to 14 pounds total), butterflied, backbone, neck, and giblets reserved
-
1 Tbsp
(13 g)
vegetable oil
Pat turkey dry with paper towels and rub on all surfaces with oil, season with salt and black pepper and place turkey on top of rack.
Roast the turkey rotating occasionally
-
1 Tbsp
(13 g)
vegetable oil
-
2
onions, roughly chopped
-
1
carrot, peeled and roughly chopped
-
1 stalk
celery, roughly chopped
-
4 sprigs
fresh thyme
-
freshly ground black pepper
-
kosher salt
-
6 cups
(1.4 kg)
chicken stock (low-sodium)
-
2
bay leaves
While turkey roasts, make the gravy, add chopped turkey parts to hot oil in a pan and cook, add vegetables, chicken or turkey stock, thyme, and bay leaves.
-
3 Tbsp
(42 g)
unsalted butter
-
1⁄4 cup
(31 g)
all-purpose flour
Melt butter over medium-high heat, add flour and whisk in broth
Remove turkey from oven and allow to rest at room temperature, carefully pour any collected juices from roasting pan into gravy.
Carve turkey and serve with gravy.
- Two rimmed baking sheets or one baking sheet and one broiler pan; aluminum foil; wire rack; poultry shears; instant-read thermometer, fine-mesh strainer, 2-quart liquid measuring cup, 2-quart saucepan, whisk.
- For best results, we recommend dry-brining your turkey by following the instructions here. If dry-brining, you can omit any additional salt added to the turkey in step two.
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daveseats.com/recipes/spatchcocked-butterflied-roast-turkey/