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Spatchcocked Butter-Roasted Lemon and Herb Turkey with Gravy

Spatchcocked Butter-Roasted Lemon and Herb Turkey with Gravy

Cost $40, save $30

Source: Recommended by CookPal

  • 140 Min
  • 12 Servings
  • $40

INGREDIENTS

  • Butter mixture

    • 🧈 1 cup salted butter, softened
    • 2 tablespoons Dijon mustard
    • 1 ½ tablespoons chopped fresh thyme leaves
    • 🍋 1 tablespoon fresh lemon juice
    • 🍋 1 teaspoon grated lemon zest
    • 1 teaspoon chopped fresh rosemary
    • 🧂 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper

  • Vegetables

    • 🧅 3 cups coarsely chopped sweet onion
    • 🥕 2 cups coarsely chopped carrot
    • 2 cups coarsely chopped celery

  • Main protein

    • 1 (12 pound) turkey, thawed if purchased frozen

  • For gravy

    • ½ cup dry white wine
    • 🧅 2 tablespoons finely chopped shallot
    • ¼ cup all-purpose flour
    • 4 ½ cups chicken stock, or more as needed

STEPS

1

Preheat the oven to 450°F (230°C) with an oven rack in the lower third of the oven and prepare a baking sheet fitted with a rack.

2

Mix butter, mustard, thyme, lemon juice and zest, rosemary, salt, and pepper into a well-blended herb butter mixture.

3

Prepare vegetables onto the baking sheet and set aside.

4

Spatchcock the turkey by removing the backbone and flattening the breastbone.

5

Place turkey breast-side up on rack, apply half the herb butter underneath the skin, and baste with melted butter.

6

Roast turkey, basting every 30 minutes, for about 90 minutes.

7

Prepare gravy by browning backbone pieces and simmering them in water, then combining with roasted vegetables, drippings, white wine, and stock.

8

Strain gravy, skim fat, and thicken with flour and reserved fat.

9

Slice turkey and serve with hot, prepared gravy.

NUTRIENTS

Per 1 serving

🔥

779

Calories

  • 80
    Protein
  • 9
    Carbs
  • 44
    Fats

💡 Tent the turkey with foil if the skin browns too quickly during roasting.Use poultry shears with sharp blades to ease spatchcocking the turkey.Allow the turkey to rest before slicing to ensure maximum juiciness.Add additional chicken stock to adjust gravy consistency as needed.