Description

This crispy-skinned spatchcocked (butterflied) roast turkey recipe delivers juicy, evenly cooked turkey with a golden, crackling skin. The bird is roasted at high heat on a bed of aromatic vegetables and fresh thyme, then served with a rich, homemade turkey gravy made from the turkey’s neck, backbone, and giblets. Perfect for holiday feasts or any special occasion where a moist, flavorful turkey is desired.

Ingredients

Scale

Vegetables and Herbs

3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart)
12 thyme sprigs
2 bay leaves

Turkey and Seasoning

1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper, to taste

Gravy

1 1/2 quarts low-sodium homemade or store-bought chicken stock
3 tablespoons butter
4 tablespoons flour

Instructions

Preheat and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the onions, carrots, celery, and thyme across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.
Prep the Turkey: Pat the turkey dry with paper towels. Rub all surfaces with 1 tablespoon of vegetable oil. Season liberally with kosher salt and freshly ground black pepper unless the turkey is brined or salted. Tuck the wing tips behind the back. Place the turkey on top of the rack, ensuring it does not overlap the edges and pressing down on the breastbone to flatten the breasts slightly.
Roast the Turkey: Transfer the turkey to the oven and roast, rotating occasionally for even cooking, until an instant-read thermometer inserted into the deepest part of the breast reads 150°F and the thighs register at least 165°F, about 80 minutes.
Make the Broth for Gravy: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat the remaining 1 tablespoon of vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and continue to cook until vegetables begin to soften and brown, about 5 more minutes. Add chicken stock, remaining thyme sprigs, and bay leaves, bring to a boil, and reduce to a bare simmer. Cook for 45 minutes, then strain through a fine mesh strainer into a 2-quart liquid measuring cup, discarding solids. Skim off any fat from the broth surface.
Prepare the Roux and Gravy: In a 2-quart saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until the flour turns golden brown, about 3 minutes. Whisk in the strained broth in a thin, steady stream until fully incorporated. Bring to a boil, then reduce to a simmer and cook until reduced to about 1 quart, roughly 20 minutes. Season to taste with salt and pepper, cover, and keep warm.
Rest the Turkey and Combine Juices: Once the turkey is cooked, remove it from the oven and transfer the rack to a clean baking sheet. Let the turkey rest at room temperature for 20 minutes before carving. Carefully strain any collected juices from the roasting pan through a fine mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk these juices into the prepared gravy for added flavor.
Carve and Serve: Carve the turkey and serve it hot with the flavorful homemade gravy poured over or on the side.

Notes

If the turkey is brined, salted, or kosher, omit the added salting step before roasting to avoid over-seasoning.
Pressing down on the breastbone helps flatten the turkey for even roasting and crisping of the skin.
Using a wire rack over vegetables allows flavor infusion without sogginess and promotes crispy skin.
Resting the turkey after cooking ensures juices redistribute for moist meat.
Skim fat from broth and pan juices to keep the gravy smooth and less greasy.
Use an instant-read thermometer for accuracy in cooking times to avoid under- or over-cooking.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Keywords: spatchcocked turkey, roast turkey, holiday turkey recipe, crispy turkey skin, homemade turkey gravy, butterflied turkey