Butterflied (Spatchcocked) Turkey
< 45 minutes
< 90 minutes
1 (10- to 12-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
6 cloves garlic, peeled
1 teaspoon chopped fresh thyme or rosemary (optional)
- 1.Preheat oven to 400°F. Line sheet pan with foil, extending foil 3 inches past pan on both long sides. Place wire rack on pan.
- 2.Place turkey breast side down on cutting board. Using sharp kitchen shears, cut out the backbone (a 2-inch wide strip down center of turkey) and loose skin. Turn the turkey over and press down on it until the breastbone cracks and the turkey flattens. Place turkey on rack, tucking legs and wings in to fit and making sure there is foil under any pieces that hang over side of pan.
- 3.Rub oil all over turkey. Sprinkle evenly with salt, pepper and chopped herbs; if desired. Tuck garlic in between turkey pieces.
- 4.Roast 1 hour 20 minutes or until turkey registers 170°F in breast and 180°F in thigh when tested with instant-read meat thermometer. Let stand 10 minutes before carving.