Print

Perfect Herb Butter Spatchcock Turkey with Easy Apple Cider Gravy

spatchcock turkey - featured image
Print Recipe

A perfectly juicy and crispy spatchcock turkey roasted with a savory herb butter and served with a sweet-tart apple cider gravy. This recipe delivers evenly cooked, flavorful meat in under two hours, making it the ultimate stress-free holiday centerpiece.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 teaspoons kosher salt (Diamond Crystal; reduce to 1 ½ teaspoons if using Morton’s)
  • 1 teaspoon black pepper, freshly ground
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 2 apples (Honeycrisp or Fuji), quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup low-sodium chicken or turkey broth
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups apple cider (not vinegar)
  • 2 cups turkey or chicken broth, preferably low-sodium
  • Reserved pan drippings
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme leaves (optional, for garnish)

Instructions

  1. Make the herb butter (can be done up to 3 days ahead). In a small bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, salt, and pepper. Mix until evenly distributed. Scrape onto plastic wrap, shape into a log, and refrigerate until firm. Let come to room temperature before using.
  2. Prep the turkey. Remove turkey from packaging, take out giblets and neck. Pat completely dry inside and out with paper towels. For extra crispy skin, let sit uncovered on a tray in the refrigerator for 2-4 hours.
  3. Spatchcock the bird. Place turkey breast-side down on a cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove backbone. Flip turkey over and press down firmly on the breastbone until it cracks and lies flat.
  4. Season and butter the turkey. Season the underside with half the salt and pepper. Flip back over breast-side up on a wire rack. Gently loosen skin from breast meat, working from neck end toward legs. Push about two-thirds of the herb butter under the skin, spreading evenly over breasts and thighs. Rub remaining butter over the outside. Sprinkle remaining salt and pepper over skin.
  5. Add aromatics and broth. Stuff the cavity area with quartered onion, apple pieces, and herb sprigs. Pour the cup of broth into the bottom of the pan, avoiding the turkey skin.
  6. Roast the turkey. Preheat oven to 425°F with rack in lower third. Roast for about 12-15 minutes per pound (a 13-pound bird takes roughly 75-85 minutes). Start checking temperature at 60 minutes. Turkey is done when thickest part of breast reads 155°F and thigh reads 170°F.
  7. Rest the turkey. Transfer to a cutting board and tent loosely with foil. Let rest for at least 20-30 minutes.
  8. Make the apple cider gravy. Place roasting pan over two burners on medium heat. Add ¼ cup butter and melt, scraping up browned bits. Sprinkle flour over butter and whisk constantly for 1-2 minutes until golden and nutty. Slowly pour in apple cider while whisking, then add broth. Bring to a simmer and cook for 5-7 minutes, whisking occasionally, until thickened. Season with salt and pepper. Strain if desired.
  9. Carve and serve. Remove legs first, then slice breast meat against the grain. Arrange on a platter, spoon some gravy over the top, and pass the rest at the table.

Notes

Dry skin is crispy skin—pat turkey dry and let air-dry in fridge if possible. Don’t skip the wire rack for even cooking. Trust your thermometer over the timer. Let butter soften completely before spreading. Deglaze the pan while it’s hot. Season the underside of the turkey too. For extra crispy skin, use a hair dryer on cool setting to blast skin dry.

Nutrition

Keywords: spatchcock turkey, herb butter turkey, apple cider gravy, Thanksgiving turkey, roasted turkey, crispy skin turkey, holiday turkey recipe

Find it online: https://tastytuck.com/perfect-herb-butter-spatchcock-turkey-with-easy-apple-cider-gravy/