Description

A crisp-skinned butterflied roast turkey recipe featuring spatchcocking for evenly cooked meat and a rich homemade gravy made from pan drippings and turkey parts, perfect for a flavorful holiday centerpiece.

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

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

Gravy

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

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Instructions

Prepare Oven and Vegetables: Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs across the bottom of the pan. Place a slotted broiler rack or wire rack directly on top of the vegetables.
Prepare Turkey: Pat the spatchcocked turkey dry with paper towels. Rub all surfaces with 1 tablespoon of vegetable oil. Season generously with kosher salt and freshly ground black pepper on all sides. Tuck wing tips behind the back. Place the turkey on the rack, pressing down on the breastbone to flatten the breasts slightly and ensure even cooking.
Roast Turkey: Transfer the turkey to the oven and roast, rotating occasionally, until the internal temperature reaches 150°F (66°C) in the deepest part of the breast and at least 165°F (74°C) in the thighs. This should take about 80 minutes.
Make Gravy Base: 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 cook, stirring occasionally, until the vegetables start to soften and brown in spots, about another 5 minutes.
Simmer Broth: Add the chicken or turkey broth, remaining thyme sprigs, and bay leaves to the saucepan. Bring to a boil, then reduce to a bare simmer. Cook uncovered for 45 minutes to extract flavors, then strain the mixture through a fine-mesh strainer into a 2-quart measuring cup. Discard solids and skim off any fat from the surface of the broth.
Prepare 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. Gradually whisk in the strained broth in a thin, steady stream until fully incorporated. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the gravy thickens and reduces to about 1 quart, approximately 20 minutes. Season the gravy with salt and pepper to taste. Cover and keep warm.
Rest Turkey and Finish Gravy: Once the turkey is cooked, remove it from the oven and transfer the rack to a new baking sheet. Allow the turkey to rest at room temperature for 20 minutes before carving. Carefully pour any collected pan juices through a fine-mesh strainer into a liquid measuring cup, skimming off excess fat. Whisk these juices into the prepared gravy to enhance flavor.
Carve and Serve: Carve the rested turkey and serve it with the homemade gravy for a delicious and elegant meal.

Notes

Spatchcocking (butterflying) the turkey ensures crisp skin and evenly cooked white and dark meat.
This recipe creates a flavorful gravy using the pan drippings and reserved turkey parts for maximum depth.
If you use a brined, salted, or kosher turkey, omit the added salting step to prevent over-salting.
Use a meat thermometer to ensure perfect doneness and food safety.
Letting the turkey rest before carving allows juices to redistribute, keeping the meat moist.

Nutrition

Serving Size: 1 serving (approximately 8 ounces cooked turkey with gravy)
Calories: 552 kcal
Sugar: 0 g
Sodium: 696 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 76 g
Cholesterol: 288 mg