Lemon slices, garlic, and lots of fresh oregano, sage, and thyme tucked all around the bird and slipped under the skin deliver bright Mediterranean flavor. Spatchcocking is a cooking technique that refers to butterflying a bird. Essentially, you are removing the backbone and pressing it flat in the pan.
Why Should You Spatchcock a Turkey?
The biggest advantage to spatchcocking a turkey is the cooking time. A 10- to 12-pound turkey will roast in a little more than an hour. Pressing the bird flat also allows more surface of the skin to become crispy and the shorter cook time can help keep the meat juicy. It's the perfect texture combination.
Mediterranean Spatchcock Turkey Ingredients
A few simple ingredients are all you need to add Mediterranean flavors to this roast turkey recipe.
- Turkey: A 13-lb. turkey is the largest bird you should spatchcock to ensure it fits in a roasting pan, and 10 to 12 pounds is ideal.
- Fresh Herbs: We used a combination of fresh oregano, sage, and thyme in our turkey rub.
- Garlic: For the most flavor, we added sliced garlic under the skin and whole garlic bulbs around the bird during roasting.
- Lemon Slices: Brighten up the bird with fresh lemon sliced. Serve the finished roasted turkey with the softened slices.
How to Spatchcock a Turkey
While it may seem intimidating, spatchcocking a turkey is as easy as mastering a few simple knife cuts. Get the full how-to in our complete guide to spatchcocking a turkey.
- Prep the Bird: Remove the neck and giblets. Pat the bird dry.
- Cut: Use kitchen shears to cut along both sides of the backbone. Once cut, remove the spine and use it to make homemade turkey stock.
- Flatten: Cut a notch in the bone between breast halves. Flip the turkey breast side up and arrange legs to the sides. Press firmly between the breasts with you
How to Serve Mediterranean Turkey
Once the bird has rested for at least 15 minutes, it's time to carve your turkey and serve! Continue the Mediterranean flavors and serve the turkey with roasted potatoes and vegetables. It's also great served alongside a bowl of pasta or a bright green salad. The quick cook time makes it ideal for everyday dinners or entertaining.
Ingredients
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1 12-13 lb turkey
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2 tbsp fresh oregano leaves
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1 tbsp coarsley chopped fresh sage
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2 tsp fresh thyme leaves
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6 cloves garlic, sliced
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1 lemon, sliced
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Whole garlic bulbs
Directions
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Preheat oven to 450°F. Place a roasting rack in a large shallow roasting pan.
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Remove neck and giblets from turkey; reserve for another use or discard. To spatchcock the turkey, place it breast side down on a cutting board (see how-to, page 50). Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone from one end to the other. Repeat on the other side of the backbone; remove backbone (reserve it for making stock). Using a chef’s knife, cut a notch in the keel bone between the breast halves. Turn turkey breast side up. Press down firmly between breast halves to break the keel bone and flatten. Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat. Pat skin dry with paper towels.
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Sprinkle 1 Tbsp. kosher salt and 1 tsp. black pepper on the underside and under the skin of the turkey. In a small bowl combine herbs and garlic. Spread herb mixture evenly under the skin over breast and thighs. Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan.
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Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic.
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Roast until temperature in the thickest part of the thigh registers 175°F, 70 to 80 minutes. Remove turkey from oven. Tent loosely with foil and let stand 15 minutes before carving. Serve turkey with roasted lemon slices and garlic. Serves 10 (
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