When you bring this browned bird to the table, your guests might be tempted to pull out their phones and take photos, but the turkey’s beauty is not just skin-deep. A butterflied bird cooks more quickly and evenly than a conventional one, and most people feel it’s easier to carve. You’ll need sturdy kitchen scissors or poultry shears to cut out the backbone before roasting so you can flatten the turkey. Some butchers will also do this step for you.
Satisfy your sweet tooth with this easy-to-make recipe for Quick Butterflied Roast Turkey.
1. Info for Quick Butterflied Roast Turkey
- Cook Time: 1 hr 55 min
- Total Time: 1 hr 55 min
- Servings: 10
- Calories: 837.75 kcal
2. Ingredients for Quick Butterflied Roast Turkey
- nonstick cooking spray
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter (softened)
- 2 Tbsp. fresh thyme leaves
- 2 tsp. salt
- 1 1/2 tsp. black pepper
- Fresh thyme sprigs (optional)
Preheat the oven to 425°F.
Coat a large baking sheet with nonstick cooking spray or olive oil.
Pat the turkey dry inside and out with paper towels. Turn turkey over so backbone is facing up. Using poultry shears or sturdy kitchen shears, cut along one side of the backbone through the rib bones. Repeat on other side of backbone. Discard backbone or save for stock.
Open the turkey up like a book and turn it breast-side up. Firmly press down on turkey to crack the breastbone so that turkey sits flatter on work surface. Transfer the turkey to a wire rack set over the prepared baking sheet. Tuck the wing tips under breasts.
Combine the olive oil, butter, thyme, salt, and pepper in a small bowl, mixing until well combined. Rub the mixture over top of turkey to coat. Turkey should not extend over sides of pan, but if any parts do hang over, tuck doubled pieces of foil under them to direct any drippings onto the pan.
Roast the turkey on middle rack of oven until an instant-read thermometer inserted into thickest part of thigh registers 170°F, 70-90 minutes.
Check to see that turkey is done. Remove from oven or add time as needed.
Transfer the turkey to a cutting board or platter, and let rest 15-20 minutes before carving. Tuck thyme sprigs around the turkey if desired.