Learn the secrets to a perfectly juicy and evenly cooked spatchcock turkey in this easytofollow tutorial.
⬇⬇⬇⬇ RECIPE BELOW ⬇⬇⬇⬇

SPATCHCOCK TURKEY INGREDIENTS:
►12 lb turkey, (Anything from 1114 lbs will work, but bake time will vary)
►Salt and pepper for the inside and outside of the bird

For the Flavored Butter:
►3/4 cup (12 Tbsp) unsalted butter, softened
►2 Tbsp light olive oil, plus more to drizzle top
►Zest from 1 lemon
►2 Tbsp fresh lemon juice, from 1 lemon
►3 large garlic cloves, finely minced
►1/4 cup freshly chopped parsley
►1/2 Tbsp salt, I used sea salt
►1/2 tsp black pepper, freshly ground

For the ‘Stuffing’:
►1 large onion, sliced into rings
►3 celery sticks, sliced
►1 carrot, sliced into rings (no peeling)
►4 garlic cloves, sliced (no peeling)1/2 cup water

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⏱TIMESTAMPS⏱
0:00 Introduction to Spatchcock Turkey
0:20 Preparing the Roasting Pan and Veggies
1:12 Making Flavored Butter in Food Processor
2:21 Prepping the Turkey for Spatchcocking
2:44 Removing the Turkey Spine
3:55 Seasoning and Buttering the Turkey
4:33 Arranging Turkey in Roasting Pan
5:01 Final Touches Before Roasting
5:16 Baking the turkey
5:50 Resting and Carving the Turkey
6:16 Serving and Tasting the Turkey
8:52 Additional Recipe Tips and Cookbook Promo
9:19 Final Thoughts and Closing

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