Spatchcock Turkey With Fresh Herb Rub

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  • 10-12 lb turkey fresh or defrosted
  • 4 tbsp olive oil
  • 1 tbsp kosher slat
  • 1 tbsp coarse ground black peppeer
  • 4 sprigs fresh thyme chopped
  • 2 sprigs fresh rosemary chopped
  • 6 leaves sage chopped
  • 4 cloves garlic chopped


  • With your turkey patted dry, turn over so the breasts are against the cutting board. With a cleaver or sharp cooking shears, cutt along the backbone along both sides, then remove. Turn the bird over and firmly press down on the breasts to split it open
  • With your oven preheated to 350, place your turkey on a grate over a roasting pan, folding the wings behind the breast. Rub olive oil and season with salt and pepper thyme, rosemary, sage and garlic. Place in the oven.
  • Cook for about an hour and 50 minutes or until internal temperature is 165 F. Enjoy!