Maple Glazed Spatchcock Turkey

Time :3

Yield :10 servings

Recipe Background

Welcome to main course boot camp! Where we nicely and joyfully show you that you're more than capable of tackling those more complicated dishes. Your first test? Maple Glazed Spatchcock Turkey! This here tender, juicy bird is as beautiful as it is tasty, thanks to the savory maple herb butter you get to make. And you know what? With a bit of patience and focus, you can experience the delights of this dish, from start to finish, right in the comfort of your home. Sound off, 1, 2. Sound off, 3, 4. Let's make Glazed Spatchcock Turkey today!

Ingredients

For the maple herb butter:

1 cup unsalted butter room temperature
1/4 cup pure maple syrup
4 cloves garlic finely chopped or grated
1/4 cup fresh herbs finely chopped, of your choice
kosher salt to taste
ground black pepper to taste

For the turkey:

1 (12-14-pound) whole turkey thawed and brined
1-2 tablespoons olive oil
kosher salt to taste
ground black pepper to taste
3 carrots roughly chopped into 3-4 large pieces
2 yellow onions quartered
2 cups dry white wine
3/4 cup pure maple syrup divided

Directions

Position a rack in the center of the oven.
Preheat the oven to 450 degrees F.
In a medium bowl, add the butter, 1/4 cup of the maple syrup, the garlic, and the herbs together.
Season the butter with the salt and the pepper and mix to combine well. Set aside.
Use a paper towel to pat the thawed turkey as dry as possible.
If present, remove the neck and giblets from the cavity of the turkey. Discard or set aside for gravy.
Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface, placing the turkey with the breast side facing down.
Using very sharp kitchen shears or a sharp knife, carefully snip along each side of the turkey's backbone until it's completely detached. Discard or set aside for gravy.
Locate the top of the turkey's breast, which is directly behind the turkey breasts, and place the heel of a sharp chef's knife in the center of the top of the breast plate.
Use a rolling pin to carefully, yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone. Continue tapping until the bone cracks.
Use your hands to stretch the inner cavity of the turkey as wide open as possible, then flip the turkey so the breast-side is facing up.
Use your body weight to apply pressure to the chest plate, cracking the bone all the way through so that the turkey lays flat.
Use your hands to spread the prepared maple herb butter between the turkey skin and the meat.
If needed, use a paper towel to pat the turkey skin to keep it as dry as possible.
Drizzle the olive oil over the entire surface of the turkey skin and then generously season with the salt and the pepper.
If you have any remaining maple herb butter, dot it over the top of the turkey.
In the bottom of a roasting pan, arrange the carrots and the onions and drizzle them with the wine.
If desired, place the turkey neck and the spine in the roasting pan for extra flavorful gravy.
Set the seasoned turkey on top of the veggies, breast-side facing up and gently tuck the wing tips behind the breasts to prevent burning.
Roast the turkey for 30 minutes.
Carefully transfer the turkey from the oven and brush 1/4 cup of the maple syrup over the surface of the turkey.
Lower the oven temperature to 350 degrees F and roast the turkey, basting every 20 minutes with the remaining maple syrup, until an instant thermometer inserted in the thickest part of the turkey thigh reads 160 degrees F, about 1 hour. If desired, you can rotate the roasting pan 180 degrees each time you baste to roast evenly and prevent browning.
Very carefully transfer the cooked turkey to a cutting board or clean, flat surface.
Tent the turkey with foil and let it rest at room temperature for 30 minutes.
Carve and serve.
Prepare your preferred turkey gravy recipe using the roasted turkey neck and spine, if desired.