This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed.
This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor.
Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.
Trim any excess fat from the turkey.
Make an identical cut on the opposite side to remove the backbone completely; discard.
Splay the thighs outward and tuck the wings under.
Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.
Make a layer of lemon slices about the size of the turkey in a large roasting pan.
Set the turkey on the lemons.
Remove from the oven and let rest for 20 minutes before carving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
