Mohamed Shili This Pioneer Woman Spatchcock Turkey is prepared using salted butter, maple syrup, fresh sage, garlic, and a whole turkey. This Spatchcock Turkey recipe creates a flavorful dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Spatchcock Turkey Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/3 cup maple syrup
- 2 tablespoons chopped fresh sage
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- One 12- to 13-pound whole turkey, thawed if frozen
- 4 stalks celery, cut into 1-inch pieces
- 3 carrots, sliced on a bias 1 inch thick
- 1 onion, quartered
- Kosher salt and freshly ground black pepper
How To Make Pioneer Woman Spatchcock Turkey
- Preheat Your Oven: Start by setting your oven to a warm 425°F and adjusting the rack to the center position to ensure even cooking.
- Prepare Butter Mixture: Over medium heat, melt the stick of salted butter in a small saucepan, then blend in the maple syrup, freshly chopped sage, minced garlic, chopped rosemary, and thyme, simmering gently for about 10 minutes to infuse the flavors.
- Spatchcock the Turkey: Lay the turkey breast-side down on a secure surface, use kitchen shears to cut out the backbone, then flip the turkey and press down on the breastbone until it cracks and the turkey flattens.
- Arrange Vegetables and Turkey: Spread the celery pieces, diagonal slices of carrots, and quartered onion evenly across a large roasting pan, then place the spatchcocked turkey breast side up on top of the vegetables.
- Season the Turkey: With a basting brush, apply the aromatic butter mixture generously over the turkey’s surface and season well with kosher salt and freshly ground black pepper to enhance the flavor.
- Initial Roasting: Place the turkey in the preheated oven and roast at 425°F for 30 minutes, which begins the browning process and seals in the flavors.
- Adjust Temperature and Baste: After the initial roasting, reduce the oven temperature to 375°F, baste the turkey with the herb-infused butter, and continue to roast, basting every 20 minutes, until the skin turns a deep golden brown and the turkey is cooked through.
- Rest and Serve: Once the turkey reaches an internal temperature of 165°F in the thigh, remove it from the oven, let it rest for 20 minutes to allow the juices to redistribute, then carve and serve it to your eager guests.
Recipe Tips
- Choose Your Turkey Wisely: Opt for a fresh turkey instead of a frozen one to reduce thawing time and enhance the flavor profile of your dish.
- Herb Refresh: If fresh herbs aren’t available, you can use dried herbs; just remember to use a third of the amount specified for fresh herbs.
- Temperature Monitoring: Invest in a good-quality meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F without overcooking.
What To Serve With Spatchcock Turkey
Serve your flavorful Spatchcock Turkey with roasted Brussels sprouts tossed in balsamic glaze, sweet potato mash with a hint of orange zest, and a wild rice pilaf.
You can also pair your turkey with a refreshing apple and walnut coleslaw, or a creamy butternut squash soup for a cozy, complete meal.
How To Store Spatchcock Turkey
To Refrigerate: Place any leftover turkey in airtight containers or wrap tightly with foil or plastic wrap. It should be stored in the refrigerator and consumed within 3 to 4 days to maintain optimal freshness and safety.
To Freeze: If you have more leftovers than you can eat in a few days, portion the turkey and wrap it securely in freezer-safe material. Label with the date; it can be stored frozen for up to 3 months.
How To Reheat Spatchcock Turkey
In The Oven: Preheat your oven to 350°F. Place the leftover turkey in a baking dish and add a splash of broth to keep it moist. Cover with foil and heat for about 20-25 minutes, or until heated through.
In The Microwave: For a quick option, place sliced turkey on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2 minutes or until hot. Check and stir or rotate the slices for even heating.
In The Air Fryer: Reheat slices of turkey at 350°F for about 3-4 minutes in the air fryer. This method helps keep the turkey moist while restoring the skin’s crispiness. Give it a quick spray with oil for even better results.
Frequently Asked Questions
Can I prepare the butter mixture ahead of time?
Yes, you can prepare the butter mixture up to two days ahead. Store it in the refrigerator in an airtight container. Gently reheat it on the stove before applying to ensure it’s easy to brush onto the turkey.
How long should the turkey rest before carving?
Allow the turkey to rest for at least 20 minutes after removing it from the oven. This resting period helps the juices redistribute throughout the meat, resulting in a moist and flavorful turkey when carved.
What should I do if the turkey starts to over-brown during roasting?
If the turkey skin begins to brown too quickly, loosely cover it with aluminum foil. This will shield the skin from excessive heat and prevent it from burning while allowing the turkey to continue cooking through.
Pioneer Woman Spatchcock Turkey Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 8g
- Protein: 80g
- Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 275mg
- Sodium: 540mg
- Potassium: 990mg
- Fiber: 1g
- Sugar: 7g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Homemade Cream Of Chicken Soup
- Pioneer Woman French Bread Casserole
- Pioneer Woman Cabbage And Sausage
Pioneer Woman Spatchcock Turkey
Description
This Pioneer Woman Spatchcock Turkey is prepared using salted butter, maple syrup, fresh sage, garlic, and a whole turkey. This Spatchcock Turkey recipe creates a flavorful dinner that takes about 2 hours to prepare and can serve up to 8 people.
Pioneer Woman Spatchcock Turkey Ingredients
How To Make Pioneer Woman Spatchcock Turkey
- Preheat Your Oven: Start by setting your oven to a warm 425°F and adjusting the rack to the center position to ensure even cooking.
- Prepare Butter Mixture: Over medium heat, melt the stick of salted butter in a small saucepan, then blend in the maple syrup, freshly chopped sage, minced garlic, chopped rosemary, and thyme, simmering gently for about 10 minutes to infuse the flavors.
- Spatchcock the Turkey: Lay the turkey breast-side down on a secure surface, use kitchen shears to cut out the backbone, then flip the turkey and press down on the breastbone until it cracks and the turkey flattens.
- Arrange Vegetables and Turkey: Spread the celery pieces, diagonal slices of carrots, and quartered onion evenly across a large roasting pan, then place the spatchcocked turkey breast side up on top of the vegetables.
- Season the Turkey: With a basting brush, apply the aromatic butter mixture generously over the turkey’s surface and season well with kosher salt and freshly ground black pepper to enhance the flavor.
- Initial Roasting: Place the turkey in the preheated oven and roast at 425°F for 30 minutes, which begins the browning process and seals in the flavors.
- Adjust Temperature and Baste: After the initial roasting, reduce the oven temperature to 375°F, baste the turkey with the herb-infused butter, and continue to roast, basting every 20 minutes, until the skin turns a deep golden brown and the turkey is cooked through.
- Rest and Serve: Once the turkey reaches an internal temperature of 165°F in the thigh, remove it from the oven, let it rest for 20 minutes to allow the juices to redistribute, then carve and serve it to your eager guests.
