Spatchcocked Turkey

Name: Spatchcocked Turkey
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12
Cuisine: american
Ingredients: 5 to 6 kg whole turkey, thawed if purchased frozen; 6 tbsp avocado oil (or any oil with a high smoke point); 3 tbsp kosher salt; 1 tbsp onion powder; 2 tsp dried parsley; 1 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp pepper

Prep Time20 mins
Total Time1 hr 50 mins
Makes12 to 14 servings

Recipe and text by Jennifer Pallian. Produced by Sun Ngo. Photography by Christie Vuong. Food styling by Michelle Rabin. Prop styling by Nicole Billark.

Spatchcocking a bird radically reduces its roasting time. Food scientist Jennifer Pallian shows us how.

Ingredients

5 to 6 kg whole turkey, thawed if purchased frozen
6 tbsp avocado oil (or any oil with a high smoke point)
3 tbsp kosher salt
1 tbsp onion powder
2 tsp dried parsley
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp pepper

Instructions

Position rack in centre of oven, then preheat to 450F.
Place turkey, breast-side down, on a cutting board anchored with a damp towel underneath. Follow instructions (see end of this page) to cut and spatchcock the turkey.
Stir oil with salt, onion powder, parsley, garlic powder, thyme and pepper in a small bowl. Rub mixture all over turkey, ensuring it gets into all the nooks and crannies.
Transfer prepared turkey, skin-side up, to a large baking sheet. Tuck wing tips under turkey to prevent them from burning.
Roast until an instant-read thermometer inserted into thickest part of breast and thigh registers 165F, 1 1⁄2 to 2 hrs.
Transfer turkey to a cutting board. Let rest for 20 min before carving.