Description
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Ingredients
- 1 (10 pound) whole turkey
- ½ cup olive oil
- 1 tablespoon salt
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon crushed black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Place turkey
- breast-side down
- on a cutting board. Using a pair of sharp heavy-duty kitchen shears
- cut along one side of the backbone. Repeat on the other side of the backbone. Remove backbone and reserve for making turkey stock for gravy.
- Press firmly down onto both sides of turkey to flatten. Flip turkey breast-side up and put on the roasting rack. Tuck wing tips under turkey (behind breast). Pat skin dry and rub olive oil over entire turkey. Season with sage
- thyme
- rosemary
- salt
- and pepper.
- Roast in the preheated oven for 1 hour 30 minutes
- rotating the baking sheet every 30 minutes.
- Increase the oven temperature to 400 degrees F (200 degrees C) and continue to roast until skin is crisp and golden
- about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
- Remove turkey from the oven
- cover loosely with a doubled sheet of aluminum foil
- and allow to rest for 10 to 15 minutes before slicing.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 10 mins
Servings: 10