More About Spatchcock Turkey with Sage & Thyme
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground pepper
1 12-pound turkey, giblets removed
2 lemons, sliced
Directions
Step 1
Preheat oven to 450 degrees F.
Step 2
Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely, discard. Place the turkey cut side down and flatten with the heel of your hand (you'll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.
Step 3
Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.
Step 4
Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving.
Nutrition Facts
Serving Size: 3 ounces
Per Serving: 156 calories; protein 24.6g; carbohydrates 0.2g; dietary fiber 0.1g; fat 5.6g; saturated fat 1.3g; cholesterol 88.4mg; vitamin a iu 26.5IU; vitamin c 0.4mg; folate 8.2mcg; calcium 13.3mg; iron 1mg; magnesium 25.8mg; potassium 205.8mg; sodium 260.8mg.
Exchanges: 3 lean protein, 1/2 fat
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground pepper
1 12-pound turkey, giblets removed
2 lemons, sliced
Directions
Step 1
Preheat oven to 450 degrees F.
Step 2
Combine oil, thyme, sage, salt and pepper in a small bowl. Trim any excess fat from the turkey. Using heavy-duty kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely, discard. Place the turkey cut side down and flatten with the heel of your hand (you'll have to press hard!). Splay the thighs outward and tuck the wings under. Loosen the skin over the breasts and thighs; rub the herb mixture under the skin.
Step 3
Make a layer of lemon slices about the size of the turkey in a large roasting pan. Set the turkey on the lemons.
Step 4
Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 1 1/2 to 1 3/4 hours. Remove from the oven and let rest for 20 minutes before carving.
Nutrition Facts
Serving Size: 3 ounces
Per Serving: 156 calories; protein 24.6g; carbohydrates 0.2g; dietary fiber 0.1g; fat 5.6g; saturated fat 1.3g; cholesterol 88.4mg; vitamin a iu 26.5IU; vitamin c 0.4mg; folate 8.2mcg; calcium 13.3mg; iron 1mg; magnesium 25.8mg; potassium 205.8mg; sodium 260.8mg.
Exchanges: 3 lean protein, 1/2 fat
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!