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Crisp Skinned Butterflied Roast Turkey

Crisp Skinned Butterflied Roast Turkey - Easy Family Meal

Thanksgiving and holiday feasts may be steeped in tradition, but there’s always room for a little innovation in the kitchen. If you’ve ever struggled with a dry turkey or laborious roast, I have the perfect solution: Crisp-Skinned Butterflied Roast Turkey.
But what exactly does “butterflied” mean? It’s a cooking technique that involves removing the backbone so that the turkey can lie flat. 
This method allows for quicker, more even cooking. By brining and seasoning the bird generously, you’ll end up with juicy meat and skin that’s delightfully crisp.
The feeling of accomplishing such a centerpiece is both satisfying and impressive. As a registered dietitian with years spent developing healthy recipes, I assure you, when done right, this turkey will keep everyone asking for more.
Let’s dive deeper into what Crisp-Skinned Butterflied Roast Turkey is all about.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Dinner
Cuisine: American
Calories: 816
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey, butterflied and brined 10-15 pounds
  • 1 stick unsalted butter, cut into 1/4-inch chunks 1/2 cup
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 medium cloves of garlic, minced
  • 1/4 cup finely chopped chives
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1/4 cup fresh sage leaves, coarsely chopped
  • 2 tablespoons fresh thyme sprigs, chopped
  • 1 medium shallot, thinly julienned
  • 1 tablespoon lemon zest
  • 1/2 teaspoon smoked paprika

Method
 

Step 1: Prepare the Turkey
  1. Start with your turkey. If you haven’t already, thaw it completely in the refrigerator for several days. Rinse it inside and out. 
    Place it breast side down on a cutting board. Using kitchen scissors or a heavy knife, cut along each side of the backbone and remove it entirely.
Step 2: Brine the Turkey
  1. Brining is essential. Mix salt and water to create a brining solution. Submerge your butterflied turkey in this solution for at least 12 hours. This step significantly enhances flavor and moisture retention.
Step 3: Preheat Your Oven
  1. Once your turkey is brined, preheat the oven to 450°F (232°C). A high temperature at the start helps create that heavenly, crispy skin.
Step 4: Season the Turkey
  1. Take the turkey out of the brine and pat it dry with paper towels. Place the turkey on a roasting pan. Rub the butter all over the skin. 
    Season generously with salt and pepper, then sprinkle on the minced garlic, chives, parsley, sage, thyme, shallots, lemon zest, and smoked paprika. Remember, flavors on the skin translate directly to the meat.
Step 5: Roast the Turkey
  1. Place the seasoned turkey in the preheated oven for about 45 minutes to 1 hour. The goal is a beautiful golden-brown skin. Keep an eye on it; every oven can behave differently!
Step 6: Check for Doneness
  1. Use a meat thermometer to ensure the thickest part of the breast reaches at least 165°F (74°C). Remember, carryover cooking happens, so pull it out a few degrees earlier to account for this.
Step 7: Rest the Turkey
  1. Once it’s cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.
Step 8: Carve and Serve
  1. Carving a butterflied turkey is simple. Start by slicing down along the breastbone and work your way to the wings. Serve hot, accompanied by your delicious side dishes.

Notes

  • Use Quality Ingredients: Fresh herbs and quality butter elevate flavors.
  • Brine Properly: Don’t skip the brine. It truly transforms the turkey.
  • Dry the Skin: Pat the turkey dry after brining for maximum crispiness.
  • Monitor Temperature: Use a thermometer; it’s the best way to ensure doneness.
  • Let It Rest: Resting is key for juicy meat. Don’t rush.