This is very similar to my butterflied chicken recipe, with one exception. I used very traditional seasonings with the Thanksgiving Turkey. It is important to let the bird rest in the fridge before baking. So you don’t want to skip that part. If you have other herbs that you enjoy on your turkey, use them. If you often find that it is difficult to fit all of your dishes in the oven on Turkey Day, you will be delighted to see what little space this takes up. Enjoy and Happy Thanksgiving!
Butterflied Thanksgiving Turkey
1 young turkey
4 tablespoons butter
2 teaspoons dried rosemary
2 teaspoons sage
1 teaspoons salt
1/2 teaspoon pepper
Cut the backbone out of the turkey. This is real easy to do if you use kitchen shears. Follow down either side of the spine, cutting the ribs as you go. There is no need to cut into the spine. Then flip the bird over, breast up, and push down to flatten more.
Although this next step is not my favorite part of the recipe, it is quite necessary. Slip your fingers up under the skin which will allow it to become crisp in the cooking process. Place on a broiler pan and set in fridge for at least one hour.
Heat oven to 500F and remove the turkey from the fridge. Mix the butter with the spices and spread under the skin. Bake for approximately 60-70 minutes, or until thermometer inserted in the thick part of the breast reads 160F.
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