chillyfillmores
– 1 whole turkey (10–14 lbs) – 3 tbsp olive oil or melted butter – 1 tbsp kosher salt – 1 tsp black pepper – 4 cloves garlic (minced) – 1 tbsp fresh thyme – 1 tbsp fresh rosemary – Zest of 1 lemon – 1 onion (sliced) – 2 carrots (sliced) – 2 celery stalks (sliced)
Ingredients
01
Using kitchen shears, cut along both sides of the backbone. Remove it and press the bird flat until it cracks at the breastbone.
02
Rub turkey all over with olive oil or butter. Season with salt, pepper, garlic, thyme, rosemary, and lemon zest for flavor.
03
Line your roasting pan with sliced onions, carrots, and celery to act as a rack. Lay the turkey skin-side up on top.
04
Roast at 450°F for about 80–90 minutes or until internal temp hits 165°F in the thickest part of the thigh.
05
After roasting, let the turkey rest for at least 20 minutes before carving to retain juices and ensure tenderness.
06
Carving is easy with a spatchcocked turkey. Separate legs, thighs, wings, and slice the breast meat across the grain.
07
Pair with traditional sides like stuffing, cranberry sauce, and mashed potatoes for a classic holiday dinner.