Cooking a Spatchcocked Turkey with Herb Butter Seasoning
Herb butter adds flavor directly to the meat of the bird when applied under the skin. It also makes a delicious crispy skin when rubbed on the skin outside of the bird.
Loosen the skin of the bird from the meat. Use your hands to place the butter between the skin and the meat of the bird. Disperse it by rubbing the outside of the bird. Use any remaining butter on the outside skin of the bird.
Prep the bird by drying off the skin and loosening the skin of the turkey from the flesh. Slide the butter in between the skin and flesh. Move it around for full coverage. Rub remaining butter over the skin.
Liberally salt and pepper both sides of the turkey.
Bake the bird uncovered for 1 1/4 to 1 3/4 hours or when an instant-read thermometer inserted in the thickest part of the thigh reaches 165°F.
Let the bird rest 15 to 20 minutes before carving.
Video
Notes
They sell a fresh herb specifically for poultry in the refrigerated produce section of most grocery stores.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.