Pinot Noir
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
Spatchcock Turkey Recipe Recipe
View more Holiday Recipes, Poultry & Chicken Recipes
Prep Time
20 min
Total Time
2 hrs
Yield
Feeds about 10 with left overs
Make a more delicious turkey by spatchcocking it! Follow our Spatchcock Turkey recipe, and you’ll end up with a turkey that cooks more evenly, cooks faster, and has lots of flavor. Make sure you have a good set of poultry shears for this recipe, or have us at Lake Geneva Country Meats do the cutting for you. If you don’t have poultry shears, we highly recommend this pair, available on Amazon. To see directions, just click play on the movie icon, and you’ll be able to watch our short instructional video. Enjoy!
Ingredients
- 1 Turkey (we recommend about 12# for spatchcocking)
- Salt
- Pepper
- Lemon (cut in slices for aromatics)
- Onion (cut in slices for aromatics)
- Rosemary (for aromatics)
- Thyme (for aromatics)
Directions
Spatchcock (or butterfly) the turkey by cutting out the backbone of the turkey. Watch the video to see how, and make sure you use good poultry shears, it can be tough to get through the hip bones. We can also spatchcock the turkey for you here at LGCM.
Pat dry the inside of the turkey, and season liberally with salt and pepper. Flip over and flatten the turkey by pressing down with the heel of your hand on the breast bone until it cracks. Season the breast side liberally with salt and pepper. If desired, you can use a your own favorite seasoning blend for extra flavor.
Line a baking sheet with foil, and then place the slices of lemon and onions, as well as the fresh herbs on the sheet. Put a wire rack over the sheet pan, and put the turkey, breast side up, on the rack. Place into an oven preheated to 450ºF and roast for approximately 7 minutes per pound, until the turkey breast reaches 165ºF.
Once the turkey reaches 165ºF, remove the bird from the oven, and let rest for about 15 minutes. Once the bird has rested, you can carve, serve and enjoy!
