Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey Recipe
This Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey recipe offers a flavorful, perfectly roasted turkey with a crispy skin and tender, juicy meat, enhanced by a fragrant herb and garlic butter rub. The turkey is spatchcocked (butterflied) to ensure even cooking, roasted at a high temperature to achieve a golden, crisp skin, and served with a rich homemade gravy.
- Prep Time: 20 mins
- Cook Time: 80 mins
- Total Time: 115 mins
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Herb Butter Mixture
- 4 medium cloves garlic
- 1/4 cup roughly chopped chives
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 medium shallot, thinly sliced
- 1 stick butter, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper, to taste
Turkey
- 1 whole turkey (10 – 15 pounds total), butterflied and brined (reserve backbone and neck if making stock for gravy)
For Serving
- Gravy, as desired
Instructions
- Preheat the Oven and Prepare Rack: Adjust oven rack to the middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Place a slotted broiler rack or wire rack on top to allow air circulation beneath the turkey.
- Make Herb Butter Paste: Combine garlic, chives, parsley, sage, thyme, and shallots in the bowl of a food processor. Pulse, scraping down the sides as needed, until finely chopped and no large pieces remain. Scatter the butter slices on top and pulse again until a homogeneous paste forms. Season generously with kosher salt and freshly ground black pepper, then pulse briefly to incorporate the seasoning.
- Melt Half the Butter Mixture: Transfer half of the butter mixture to a small saucepan and gently melt over low heat until smooth and liquid, reserving the rest for rubbing under and on the turkey skin.
- Prepare the Turkey Skin: Gently separate the skin from the turkey meat by sliding your hands under the skin starting at the bottom of the breast and working upwards along both breast halves and thighs. Take care not to tear the skin to allow the herb butter to be massaged underneath.
- Apply Herb Butter Under and Over Skin: Rub the reserved herb butter paste directly onto the turkey meat beneath the skin using your hands, evenly distributing it all over the breasts and thighs. Then, massage the skin from the outside to spread the butter evenly beneath it. Brush the exterior of the turkey with the melted butter to coat the skin thoroughly.
- Season and Arrange the Turkey: Season the outside of the turkey with kosher salt and freshly ground black pepper. Place the turkey on the wire rack set over the prepared baking sheet.
- Roast the Turkey: Transfer the turkey to the oven and roast, rotating the pan occasionally to ensure even cooking. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 150°F (66°C), and the thighs register at least 165°F (74°C). This process should take about 80 minutes for a 10-15 pound turkey.
- Rest the Turkey: Remove the turkey from the oven and allow it to rest at room temperature for 20 minutes. Resting helps redistribute juices and ensures a moist and tender roast.
- Carve and Serve: Carve the turkey and serve immediately with prepared gravy.
Notes
- For best results, dry-brine your turkey ahead of time. If dry-brining, omit additional salt from the herb butter to avoid over-seasoning.
- The reserved neck and backbone can be used to make a rich stock for gravy. Brown these with onions, carrots, celery, and bay leaf in oil, then simmer with low-sodium chicken stock for an hour before straining.
- Spatchcocking (butterflying) the turkey ensures even cooking and crispier skin. Refer to detailed spatchcocking instructions if unfamiliar with the technique.
