Dave's Recipes

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy

A juicy, butterflied roast turkey served with homemade gravy.

Prep: 15 min Cook: 1 hr 45 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This recipe is perfect for Thanksgiving and other festive occasions, the turkey is spatchcocked for even and efficient cooking. The roast turkey is cooked and served with a flavorful and rich gravy made from the turkey's giblets and neck, along with vegetables and herbs. For optimal flavor, consider dry-brining the turkey beforehand as suggested in the notes.

  • 1 whole turkey (12 to 14 pounds total), butterflied, backbone, neck, and giblets reserved
  • 1 Tbsp (13 g) vegetable oil
  • 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

Roast the turkey rotating occasionally

  • 1 Tbsp (13 g) vegetable oil
  • 1 large onion, roughly chopped
  • 1 large carrots, roughly chopped
  • 1 stalk of celery, roughly chopped
  • 4 fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken stock (low-sodium)
  • 2 bay leaves
  • 1 Tbsp (13 g) vegetable oil
  • 1 large onion, roughly chopped
  • 1 large carrots, roughly chopped
  • 1 stalk of celery, roughly chopped
  • 4 fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 cups 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 (43 g) unsalted butter
  • 1⁄4 cup (31 g) all-purpose flour
  • 3 Tbsp (43 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.

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.

Carve turkey and serve with gravy.

Sources:

  • Serious Eats

Category:

Meat

Notes

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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