Spatchcocked Turkey

Crafted by Dan Solomon

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Great for Holiday
Serves 8 Medium
Prep
15 min Cook
55 min Total
70 min

Recommended Wine Pairing

2021 Priest Ranch Napa Valley Cabernet Sauvignon

Ingredients

1 – 10 to 12 lb Turkey

(backbone removed, pressed flat)

1/3 cup Extra Virgin Olive Oil

Salt & Pepper to Taste

Your Favorite Nashville Hot Dry Rub, as needed

Directions

  • Heat oven to 450 degrees.
  • Place the turkey, breast side up, on a roasting rack set over a roasting pan. The wings should partly cover the breasts, and the legs should protrude a bit.
  • Drizzle skin with olive oil and season liberally with salt and pepper on both sides.
  • Spread dry rub all over both sides; use more rub if you like a little more heat, less if you don’t (it’s all about personal preference here!)
  • Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven.
  • Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
  • About 15 minutes later, begin checking the turkey’s temperature. The bird is done when the thigh meat registers 165 degrees with an instant-read thermometer (check it in a couple of places).
  • Let rest for 15-20 minutes before carving.
  • Serve with pan juices.