Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

NEW ANNUAL MEMBERS GET A FREE SURPRISE GIFT

SIGN UP FOR FREE SHIPPING ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Citrus-Herb Spatchcocked Turkey

30 MINPrep Time
80 MINCook Time
8Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
You must be signed in to print this content

This recipe calls for two techniques, both of which will yield a super-moist bird.
The first is seasoning your turkey the night before, to allow those flavors to
really get into the meat. The second is spatchcocking or, flattening, your turkey
by removing the backbone. Less time in the oven and more crispy skin—win, win! 

star

Citrus-Herb Spatchcocked Turkey

Servings

8

Prep Time

30 minutes

Cook Time

80 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Citrus-Herb Spatchcocked Turkey

Ingredients

  • 3 tablespoons salt
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon thyme leaves (chopped)
  • 1/2 teaspoon chopped rosemary
  • 1/2 teaspoon red pepper flakes
  • 1 12-pound turkey, backbone and keel bone removed
  • 3 stalks celery (cut in half)
  • 1 onion (peeled and quartered)
  • 2 carrots (peeled and halved)
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1/4 cup extra-virgin olive oil
  • For the Gravy:

  • 4 cups unsalted chicken broth (such as Kitchen Basics)
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons kosher salt

Instructions

  1. Prepare the turkey the day before. In a small bowl mix together the salt, lemon zest, thyme, rosemary, and pepper flakes. Lay the bird flat on a rimmed baking sheet, skin- side down, and pat dry with paper towels. Generously season the inside of the bird with half of the seasoning, being sure the hit the thicker parts a bit heavier than the thin parts. Flip the bird and season the skin side with the remaining mixture.
  2. Cover the bird with just a piece of loose parchment and place in the refrigerator for at least 12 hours or up to 24. Preheat the oven to 450°F. Remove the turkey from the refrigerator 30 minutes before roasting. On a clean, rimmed baking sheet, scatter the celery, onion, carrots, thyme, and rosemary. Pat the turkey dry one more time and place the turkey on the bed of vegetables, skin- side up. Drizzle the bird with the olive oil and rub it evenly over the skin.
  3. Place the tray in the oven and roast for about 1 hour and 20 minutes or until an instant-read thermometer reads 155°F in both the thigh and the thickest part of the breast. Remove the tray from the oven and place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices that remain at the bottom of the baking sheet and skim off any fat that may rise to the surface.
  4. In a medium saucepan, heat the chicken broth, thyme, and bay leaf over medium- high heat. Bring the stock to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk together the cornstarch and 1‚ÅÑ4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thickened, about 5 minutes.
  5. Whisk in the remaining turkey drippings and the salt into the broth. Remove the thyme sprigs and bay leaf and serve alongside the carved turkey. Add the remaining turkey drippings to the pan and serve with the turkey.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
10 grams
Protein
107 grams
Fat
35 grams
Saturated Fat
8 grams
Cholestrol
348 milligrams
Sodium
2004 milligrams
Fiber
2 grams
Sugar
2 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
dairy free
gluten free
nut free

0 comments

Please sign in or create an account to review or comment on recipes.