Spatchcock Turkey
This sheet pan turkey makes any holiday a breeze. Forget a huge roasting pan and use a sheet pan instead. A simple, flavorful brine makes results in a tender, moist turkey that everyone will remember.
Servings: 8 servings
Cost: $20
Equipment
- 1 Pair of kitchen shears
- 1 half baking sheet
- 1 Citrus zester
- 1 Meat termometer
- 1 chef knife
Ingredients
Mojo Dry Brine:
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Zest from 2 lemons
- Zest from 2 navel oranges
- 6 cloves of garlic peeled and crushed
- 1/2 teaspoon dried oregano
Prep the turkey:
- 12 pound turkey thawed in the fridge
- 2 lemons sliced (I used the lemons that were zested)
- 2 oranges sliced (I used the oranges that were zested)
- Kosher salt
- Freshly ground pepper
Mojo sauce for dipping:
- Juice from 2 lemons
- Juice from 2 naval oranges
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Instructions
To Make the Mojo Dry Brine:
- In a small bowl, combine the olive oil, salt, lemon zest, orange zest, crushed garlic and oregano.
To Prep the Turkey:
- Preheat the oven to 425 degrees F. Remove the gizzards from the cavity of the turkey. Using a pair of kitchen shears, slice the backbone out of the turkey. Removing the backbone should allow you to lay the turkey completely flat onto a half baking sheet. Separate the skin from the breast meat all the way around. Rub the breast meat (under the skin) with the mojo mixture.
- Sprinkle the top of the turkey with about a teaspoon of salt and pepper. Add a few slices of lemons and oranges underneath the turkey.
To Cook the Turkey:
- Transfer to the oven to roast for 1 1/2 hours. This will depend on the size of your bird. You really know it’s done when a thermometer inserted into the thigh reads 170 degrees F.
- Remove it from the oven and allow it to rest for 10 minutes. While the turkey is cooking and/or resting, make the mojo sauce.
To Make the Mojo Sauce for Dipping:
- In a measuring cup, whisk together the ingredients and transfer to a serving dish.
- I carved this turkey and decorated the plate with more lemons and oranges. After it was carved, I brushed the mojo onto the turkey and served the rest on the side.
Nutrition
Serving: 6g | Calories: 931kcal | Carbohydrates: 7g | Protein: 111g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Cholesterol: 401mg | Sodium: 1582mg | Potassium: 1649mg | Fiber: 2g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 32mg | Calcium: 123mg | Iron: 10mg
