A delicious and juicy turkey roast prepared by spatchcocking the bird, which allows for quicker and more even cooking. Perfect for holiday feasts.
Preparation time
30min
Cooking time
1h 30min
Ingredients
8 Servings
- 5 g black pepper
- 500 ml chicken broth
- 5 g garlic powder
- 60 ml olive oil
- 5 g paprika
- 5 g rosemary
- 15 g salt
- 5 g thyme
- 4.5 kg whole turkey
Directions
Step 1
Preheat your oven to 220°C (425°F).
Step 2
Spatchcock the turkey by removing the backbone with kitchen shears and pressing down on the breastbone to flatten it.
Step 3
Pat the turkey dry with paper towels.
Step 4
Rub the turkey all over with olive oil, then season generously with salt, black pepper, garlic powder, paprika, thyme, and rosemary.
Step 5
Place the turkey on a large roasting pan, breast side up. Pour the chicken broth into the bottom of the pan.
Step 6
Roast the turkey in the preheated oven for about 90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
Step 7
Let the turkey rest for at least 20 minutes before carving.