Ree Drummond's spatchcock turkey is roasted with maple-sage butter, fresh herbs and vegetables for juicy meat, golden, crispy skin and a shorter cooking time.
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Spatchcock Turkey
DISH COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 15 min (consists of resting time).
Active: 30 min.
Yield: 8 to 10 portions.

Active ingredients.

1 stick (8 tablespoons) salted butter.
1/3 cup maple syrup.
2 tablespoons chopped fresh sage.
4 cloves garlic, minced.
2 sprigs fresh rosemary, chopped.
2 sprigs fresh thyme, chopped.
One 12- to 13-pound entire turkey, defrosted if frozen.
4 stalks celery, cut into 1-inch pieces.
3 carrots, sliced on a bias 1 inch thick.
1 onion, quartered.
Kosher salt and newly ground black pepper.

Instructions.

Position a rack in the center of the oven and preheat to 425 degrees F.

Melt the butter in a little saucepan over medium heat and include the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes.

Place the turkey breast-side down on a work surface area. Reduce both sides of the foundation with kitchen area shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone must pop and the turkey must sit reasonably flat.

Get a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mix, then season kindly with salt and pepper.

Roast the turkey for 30 minutes to begin the browning process. Lower the temperature level to 375 degrees F and baste the turkey with the herb butter.

Continue to roast the turkey, basting with the pan juices every 20 minutes, up until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.

Unwrap and slice each tortilla into 1-inch segments/pinwheels. Set up on a platter and serve.
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Ree Drummond's 5-STAR Spatchcock Turkey The Pioneer Woman|Food Network.

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