- 1 – 12 to 14 pound turkey, spatchcocked and patted dry
- 2 large carrots, cut into large chunks
- 1 large yellow onion, cut into pieces
- 2 celery stalks, cut into large pieces
- 1 large apple, cut into 4 large pieces (I used honey crisp)
- 6 cloves garlic, smashed
- 2 dried bay leaves
- 2 tablespoons avocado or olive oil
- kosher salt, to taste
- 1–2 teaspoons fresh cracked black pepper, plus more to taste
- Preheat oven to 425 degrees.
- Spatchcock the Turkey: On a sturdy surface place the turkey breast side down. Use a sharp pair of kitchen shear to cut alongside the right side of the backbone. Next, cut alongside the left side of the backbone and remove it from the bird. Set the backbone aside to roast later. Flip the turkey over, breast side up, and point the legs inward toward the breast. Use your hands to press down on the middle of the turkey to break the backbone and flatten the bird. Trim off any excess fat or skin from around the neck of the turkey. Pat the turkey dry all over with paper towels and now you’re ready to cook the turkey!
- Place the carrots, onion, celery, apple, garlic cloves, and dried bay leaves in the bottom of your roasting pan.
- Next, season the underside of the turkey liberally with salt and pepper. Flip the turkey over, breast side up, and then place on top of the veggies. Tuck the turkey wings behind the breast to ensure they don’t burn.
- Use a basting brush to brush the turkey skin with oil being sure to get every nook and cranny of the skin. Then season liberally with salt and pepper.
- Roast the turkey at 425, for 1-2 hours, or until the thickest part of the breast reaches 160 degrees Fahrenheit, rotating the pan halfway through. Start to check for doneness around 60 minutes. Remove the turkey from the oven and then transfer to a cutting board. Tent with foil and let rest 30 minutes before carving.
Keywords: spatchcock turkey, roasted turkey, how to spatchcock a turkey