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Butterflied Roast Turkey with Herbs

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbLow-SodiumSugar-FreeHeart-Healthy ❤️Diabetic-FriendlyGluten-FreeWhole30Paleo 🦴Halal 🕌Kosher ✡️Comfort-FoodAnabolic Diet

Butterflied Roast Turkey with Herbs yields tender, juicy meat beneath evenly crisp, golden skin, thanks to the spatchcock technique that promotes even roasting. Fragrant sage, thyme, and rosemary infuse the bird with bright, woodsy notes, while olive oil helps lock in moisture. Ideal for a streamlined Thanksgiving centerpiece or any festive dinner where you want impressive results with minimal fuss.

  • Prep30 mins
  • Cook1 hr 45 mins
  • Serves10
  • DifficultyMedium
Butterflied Roast Turkey with Herbs
  1. 1

    Gather the ingredients.

  2. 2

    Preheat the oven to 350 degrees F (175 degrees C). Set a roasting rack on a baking sheet.

  3. 3

    Place the turkey breast-side down on a cutting board. Using sharp, heavy-duty kitchen shears, cut along one side of the backbone.

  4. 4

    Cut along the other side of the backbone. Remove the backbone and reserve it for making turkey stock for gravy.

  5. 5

    Press firmly on both sides of the turkey to flatten it.

  6. 6

    Flip the turkey breast-side up and set it on the roasting rack. Tuck the wing tips under the turkey (behind the breast). Pat the skin dry, rub olive oil over the entire turkey, and season with sage, thyme, rosemary, salt, and pepper.

  7. 7

    Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.

  8. 8

    Increase the oven temperature to 400 degrees F (200 degrees C) and continue roasting until the skin is crisp and golden, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

  9. 9

    Remove the turkey from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 to 15 minutes before slicing.

  10. 10

    Serve hot and enjoy!