Spatchcock turkey gets slathered in an easy-to-make herb butter, then roasted & finished with a simple maple glaze. the perfect thanksgiving flavors, in one easy maple glazed spatchcock turkey recipe! roasting a juicy & moist thanksgiving turkey has never been easier!
- 1 14-15 pound Honeysuckle White Fresh Traceable Whole turkey, necks & giblets removed (see Recipe Notes)
- 2 cup(s) good white wine (see Recipe Notes)
- 1 large yellow onions, quartered
- 2 tablespoons olive oil
- 1–2 teaspoons Kosher salt
- 1–2 teaspoons ground black pepper
- ½ cup pure maple syrup, divided
for the maple herb butter:
- 2 sticks unsalted butter, at room temperature
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon Kosher salt
for the easy turkey gravy:
- 2 tablespoons unsalted butter
- 1 shallot, minced
- ¼ cup all-purpose flour
- 1 cup good white wine (see Recipe Notes)
- maple glazed roasted spatchcocked turkey pan drippings
- 2–3 cups turkey stock or low-sodium chicken stock
- Preheat the oven to 450 degrees F.
- Mix the maple herb butter: In a small bowl, mix together the softened butter, garlic, rosemary, sage, thyme, and Kosher salt. Set aside.
- Spatchcock the turkey: Place the turkey on a sturdy surface, breast side facing down. Using a sharp knife or very sharp kitchen shears, carefully snip along each side of the turkey’s spine, until it’s completely detached. Set aside. Use your hands to stretch open the ribs of the turkey, revealing the inner cavity. Use a sharp knife to carefully score the breast bone. Flip the turkey, so its breast side is facing you. Place your hands on the center of its breasts, on the breast bone. Use your body weight to apply pressure to the chest plate and crack the bone. Woohoo! Your turkey is spatchcocked!
- Prep the turkey for roasting: Arrange the onions across the bottom of large roasting pan. Pour the white wine over top. If desired, toss the back bone and neck into the roasting pan too – this adds extra flavor to your gravy! Lay the spatchocked turkey in the roasting pan over the onions, breast side facing up. Gently tuck its wings underneath its breasts to prevent burning. Use your hands to spread the herb butter all over the turkey, between its skin & meat. This helps keep the turkey nice & juicy as it roasts! Pat the outside completely dry with a paper towel, then drizzle the olive oil over top. Use your hands to rub the olive oil all over the outside of the turkey. Season generously with Kosher salt and ground black pepper.
- Roast the turkey for 30 minutes. Remove the turkey from the oven and brush maple syrup all over the outsides of the turkey. Reduce the heat to 350 degrees and continue to roast for 1 additional hour, removing the turkey from the oven to brush with maple syrup every 20 minutes. You may want to rotate the pan every time you place it back in the oven, to ensure even roasting & browning. The turkey will be ready to pull from the oven once a thermometer inserted in the thickest part of the thigh registers an internal temperature of 170 degrees.
- Rest the turkey at room temperature for 30-45 minutes before carving.
- Make the gravy: Meanwhile, as the turkey rests, make the gravy. Transfer the drippings to a large liquid measuring cup and use a spoon to skim off most of the fat and discard. There will be a lot since the turkey is butter roasted – leave some in, but you definitely don’t need it all! Place the roasting pan over two burners on your stove. Add the butter and shallots and cook for 4-5 minutes over low heat, stirring occasionally, until the shallots are softened. Sprinkle the flour over the whole roasting pan and cook, whisking constantly, until a darkened roux forms, 2-3 minutes. While whisking constantly, slowly pour in the white wine. Let the mixture bubble & reduce slightly. Pour in the turkey drippings & stock; you’ll want 4 cups total liquid so the amount of stock you use will depend on how much drippings you have (if you have 1 cup drippings, use 3 cups stock; if you have 2 cups drippings, use 2 cups stock, etc.). Continue to whisk until the gravy reduces to your desired thickness. Taste and season with salt and ground black pepper as needed; this will vary based on the amount of salt that’s in your drippings & your stock so use your judgement. Turn the heat to low to keep the gravy warm until you are ready to serve; if a film forms at the surface just give it a good whisk & it will incorporate back into the gravy in no time.
- Serve: Carve, serve, & enjoy!
- Thawing out your turkey: Do NOT forget to thaw your turkey. A frozen turkey will NOT cook in time for Thanksgiving dinner – it just won’t happen! Let your turkey thaw out in the refrigerator, following the general rule of thumb that you need to defrost 24 hours per every 4 pounds – so, a 12-14 pound bird will take about 3 days to thaw out in the fridge.
- How to spatchcock turkey: If you’ve never spatchcocked turkey before, I suggest checking out this post. It has step-by-step photos for the entire process. Having the right tools will help immensely: you’ll need good kitchen shears & a good knife. Other helpful tools for turkey roasting? A roasting pan, turkey baster, & a pastry brush.
- Roasting time for your turkey will vary based on the size of your turkey! Follow the general rule of thumb that you want to roast a spatchcocked bird 6 minutes per pound. For a 15 pound turkey, this amounts to 90 minutes total. For a smaller bird, you’ll want to pull it out of the oven a little early; a larger bird a little later. Always use a meat thermometer to check to make sure the thickest part of the thigh registers an internal temperature of 175 degrees.
- Wine: Because the wine is an important flavor-builder for both the turkey & the gravy, you’ll want to use a nice white wine. No need to break the bank here, but it’s important that the wine has good flavor on its own. Use a drinkable dry white wine, such as an unoaked Chardonnay, or steal a few cups from whatever you plan to serve with dinner!
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