Crisp-skinned spatchcocked (butterflied) roast turkey with gravy from Serious Eats by J. Kenji López-Alt

  • carrots
  • celery
  • Show all ingredients...
  • Serves : 10-12

  • EYB Comments

    Can substitute turkey broth for chicken broth.

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Notes about this recipe

  • Eat Your Books

    Can substitute turkey broth for chicken broth.

  • Pizzacat13 on October 13, 2021

    Used this method to cook turkey a couple of years ago. It worked really well. Also used the neck and backbone (roasted) to make gravy and we put the bird right on top of the stuffing, you have to really tuck the stuffing under the bird so it doesn't burn and this adds to the cooking time a bit.

  • Delys77 on October 12, 2021

    This was our thanksgiving turkey this year and it was very popular. I used a 7kg bird and it fit on my sheet pan. We roasted for about 90 minutes at 450 on convection and I did have to cover the bird after about 40 minutes. I also think it could have been pulled out at 85 or so. You really do need to watch very closely. The skin was lovely and the gravy was very nice. I do suggest cutting the vegetables pretty large as mine did burn a bit in the roasting pan so Iost many of those juices. Great Recipe. I also dry brined with some rosemary, and 1 tb of salt per 5lbs for about 3 days. I got that part of the the technique form Food 52

  • Zosia on December 27, 2017

    Family has requested that I roast the turkey this way all of the time. I tried the cooking method once before with good results but this time I dry-brined the turkey first; both flavour and texture were fantastic. I skipped the gravy but would like to give it a try.

  • darcie_b on November 24, 2016

    I dry brined (without the baking powder) for one day and used convection roast at 425 degrees. The turkey took about 1.5 hours and it was cooked perfectly. We picked the carcass clean. I used the neck and back to augment some store-bought stock to make the gravy, and poured half the drippings from the fully roasted turkey into the gravy and half into a pan of dressing I made to accompany it. I rotated the turkey every 20 minutes or so, and covered the breast for part of the time. Next time I'll wait a bit longer to cover the breast because it took a little longer than I would have liked to get brown. A good pair of kitchen shears or a cleaver is needed to remove the backbone.

  • sldoug on November 28, 2015

    I followed this recipe after dry brining for 2.5 days with a tablespoon of kosher salt per five pounds. I roasted as recommended until the breast hit 150 degrees but although it was flavorful, I still felt it was a bit dry. I made stock from the back and neck as suggested and then used it for the gravy, but instead of all butter I rendered half the fat for the roux from the extra neck skin and I eyeball everything else (amount of flour, amount of broth, how long to cook it). The gravy was excellent. I think I'll continue to use this method for roasting my turkey (although I should remember that cutting out the backbone with kitchen shears is not an easy job...especially if I try to cut through the thigh bone!) but I will also continue to tweak it.

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