Spatchcock Heroine Turkey is an easy way to get a flavorful, moist and delicious turkey in half the time.
My turkey this year, Heroine Turkey, is taken from someone I follow on Instagram. This year I kept seeing photos for a Heroine Chicken from No Crumbs Left all over the place. I was intrigued enough by the photos to try it and absolutely loved it. I can definitely see why it is so popular. I have been making it monthly ever since that first try.
When I was coming up with my Thanksgiving menu, I knew I wanted to try Spatchcocking it but I also wanted to make it a’la Heroine Chicken. So I did the only thing I could do – I combined the two and now give you Spatchcock Heroine Turkey.
What I love the most about this version of roasted turkey is the crispy skin that forms all over the turkey. Oh em gee I could make a meal of the skin alone. Oh yeah, and the fact that it cooks in basically half the time is an added plus too. I literally had our little Thanksgiving meal ready in less than 2 hours.
For this recipe, I basically used the Heroine Chicken marinade with added thyme. I don’t know why this marinade works so well but it does.
Actually taking out the backbone out of the turkey is the hardest part of this recipe. If your butcher will do it for you, you are lucky. If not, get some good kitchen shears or a butcher knife and get to working. My arms got a workout for sure.
Don’t be afraid of getting in there and breaking that turkey. It may take a little extra muscle, but it will be worth it.
Tomorrow I’ll be sharing all the sides and desserts that need to be on your Thanksgiving Table.
Spatchcock Heroine Turkey
25 minPrep Time
1 hr, 30 Cook Time
1 hr, 55 Total Time
- 1 - 12lb turkey, defrosted
- 2 Tbsp kosher salt
- 1/2 c olive oil
- Juice from 1 lemon
- 10 Thyme stems
- 2 Tbsp minced garlic
- 2 tsp black pepper
- Handful of Parsley, chopped
- Optional: Celery and Onion
- Start by removing the backbone from the turkey. You can ask your butcher to do this or use those muscles and get to cutting. Place turkey breast side up and push down to flatten turkey.
- Pat dry turkey and season liberally with kosher salt.
- Mix all remaining ingredients, except parsley, until combined and rub all over the turkey.
- Sprinkle parsley on turkey and place in a large container to marinade.
- Cover and refrigerate 48 hours, turning once during the half way mark.
- Preheat oven to 350 degrees.
- Place turkey in a roasting pan -- setting it on a bed of cut onions and celery or on a roasting rack. (You won't be using the celery and onions but just as a bed to lift the turkey out of the juice.)
- Place roasting pan in the oven for 45 minutes, rotating pan once during cooking time. After 45 minutes, increase the temperature to 375 degrees and start brushing the juice from the turkey all over the skin every 15 minutes, rotating the pan as you do this. Cook until thickest part of thigh reaches 175 degrees with a meat thermometer.
** Prep time does not include the 48 hours marinating time **
*** If your turkey is done but not brown enough, crank the oven up to 425 to help it along with browning. ***