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Crispy Spatchcock Turkey with Rich Gravy

Crispy Spatchcock Turkey with Rich Gravy for Effortless Enjoyment

Crispy Spatchcock Turkey with Rich Gravy offers tender meat and crispy skin, making your holiday feasts unforgettable.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 12-14 pounds Whole Turkey Fresh, high-quality bird recommended
  • 1 tbsp Vegetable Oil Can use Canola or Olive oil
  • Kosher Salt Season to taste; less if brined
  • Black Pepper Freshly ground, adjust to taste
For the Gravy
  • 2-3 Onions Roughly chopped; substitute with shallots for milder taste
  • 2-3 Carrots Roughly chopped; can replace with parsnips
  • 2-3 Celery Roughly chopped
  • Thyme Sprigs Fresh, optional t additions of rosemary or sage
  • Turkey Neck, Backbone, and Giblets Used for making rich gravy
For the Roux and Broth
  • 2 tbsp Butter For gravy; can use margarine for non-dairy option
  • 2 tbsp All-Purpose Flour For roux; can substitute with cornstarch for gluten-free
  • 4 cups Chicken or Turkey Broth Homemade preferred, store-bought acceptable

Equipment

  • Oven
  • Roasting Pan
  • Slotted Rack
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and prepare a large roasting pan lined with aluminum foil.
  2. Scatter the roughly chopped onions, carrots, celery, and fresh thyme in the pan. Place a slotted rack on top.
  3. Pat the turkey dry and rub it with vegetable oil, then season generously with kosher salt and black pepper.
  4. Place the turkey skin side up on the slotted rack in the roasting pan and roast for about 80 minutes, rotating every 20-25 minutes.
  5. Once the turkey reaches the internal temperature of 150°F in the breast and 165°F in the thighs, remove and let it rest for 20-30 minutes.
  6. In the same pan, make the gravy by browning the turkey neck and giblets in oil, then add the vegetables and broth, simmering for 45 minutes.
  7. Strain the stock, then in a skillet, create a roux with butter and flour, gradually whisking in the strained stock until thickened.
  8. Carve the rested turkey and serve it with the rich gravy poured over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 45gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 750mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Ensure the turkey skin is completely dry before oiling for optimal crispiness. Use an instant-read thermometer for accurate cooking.

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