My split roast turkey is the answer to an easier holiday centerpiece! Try spatchcocking your turkey for a faster and more even cook - once you do, you won't want to do it any other way.
This recipe also contains one of our Balanced Bites Spice Blends - SAVORY Spice Blend - which you can shop here!
- 1 whole turkey
- SAVORY Spice Blend
- 2 large carrots, peeled and chopped
- 3-4 large stalks of celery, chopped
- 2 medium onions, chopped
- 1/2 pound butter, softened (room temperature)
- Sea salt & black pepper
- Leaves from 2 sprigs of fresh sage
- Needles from 1 sprig of fresh rosemary
- Leaves from 2-3 sprigs of fresh thyme
Remove any giblets or bag of extra parts that are inside the cavity of your turkey, then rinse the turkey thoroughly under warm water.
Place the turkey on a large cutting board or large kitchen towel on the counter top if you don't have a large board. To split the turkey in half, using poultry shears or a very sharp large chef's knife, cut along each side of the turkey's backbone and remove it. Then, place the turkey skin-side-down on a clean surface and flatten it by pressing down on it. Optional: for easier roasting, use a knife or a meat cleaver to cut firmly through the breastbone, creating two even-sized halves. Reserve the back along with the neck to make your stock. Season the bottom side of the turkey liberally with SAVORY blend.
For a very large turkey, divide the chopped vegetables evenly between two high-sided roasting pans, season with SAVORY blend, then place each half of the turkey into one pan. If you have your turkey stock already prepared, add about 1/2 cup to the bottom of each roasting pan to keep the vegetables from burning. If you can fit both halves of your turkey in one pan, then place all of the vegetables into the one pan and continue accordingly.
In a small bowl, mix together the butter and herbs, and a generous amount of salt and pepper. Carefully separate the skin from the meat, and press the compound butter mixture under the skin, spreading it into a thin layer from the outside of the skin once you place it inside. To reach parts of the turkey that aren't as easily accessible from the opening over the breast meat, make small 1/2-1-inch incisions and insert small amounts of the butter mixture into the hole and spread from outside the skin as-needed.
Melt any remaining butter mixture, then brush it generously over the turkey. Season the skin liberally with salt and pepper, then place into the oven on a rack in the lower third for 45-90 minutes (depending on the size of your bird) or until the internal temperature at the thickest part of the turkey reaches 155ºF. Once you remove the turkey from the oven, it will continue to rise in temperature up to 160ºF for a completely cooked-through bird.
Allow the turkey to rest for at least 20 minutes before carving.
Cooking temperature and time will vary according to the size and quality of your bird.
If you used a towel on the counter top, be sure to disinfect the counter top and remove the towel from your kitchen while preparing the rest of the meal.
This turkey is plated with grapes, lettuce, and fresh herbs, but plate it as you desire!