Spice-Rubbed Butterflied Turkey

November 5, 2019
Created by Harmons
1 hour 45 minutes
Serves 4-6
  • 2 Tbsp dried ground sage
  • 1 Tbsp ground thyme
  • 1 Tbsp dried marjoram leaves
  • 1 Tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (12-14 lb) turkey, fresh or frozen, thawed

In a small bowl, add sage, thyme, marjoram, paprika, garlic powder, salt, and pepper and stir to combine.

Remove giblets and neck from turkey cavity and reserve for another use. Pat turkey dry with paper towels. Place turkey breast side down on a cutting board.

Holding it firmly with one hand, make a cut along one side of backbone, starting down where thighs meet the tail. Continue cutting, working around thigh joint until every rib bone has been cut and completely split turkey up to neck. Use your hands to spread turkey open slightly. Repeat with other side of backbone. If there is excess fat near neck, remove it.

Turn turkey over and press down hard on ridge of breast bone. You should hear a couple of cracks, and turkey should now rest flatter. Tuck wing tips behind breast.

Preheat oven to 450° and line a rimmed baking sheet with heavy duty aluminum foil and cover it with a mix of roughly chopped onions, carrots, and celery, along with thyme stems. Roast turkey until an instant-read thermometer registers 165°, about 1-1 1/2 hours. Remove from oven and let rest 15 minutes.