Imagine the tantalizing aroma of a perfectly roasted turkey wafting through your home, infused with the sweet richness of maple butter and fragrant herbs. This Maple Butter Glazed Spatchcock Turkey is not just a meal; it's a centerpiece that will impress your guests and leave them craving more. With its crispy skin and succulent meat, this dish is bound to elevate your holiday gatherings or any special occasion. Ready to make your Thanksgiving unforgettable? Dive into this easy-to-follow recipe and discover the secret to mastering the art of spatchcocking!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (about 12-14 lbs)
- 1/2 cup maple syrup
- 1/2 cup butter, melted
- 2 tbsp fresh thyme, chopped
- 2 tbsp rosemary, chopped
- Salt and pepper to taste
- 1 lemon, halved
Instructions
- Remove the turkey from refrigerator 1 hour before cooking to bring to room temperature. Pat the turkey dry completely with paper towels.
- Place turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Flip the turkey over and press down firmly on the breastbone to flatten the bird, creating a spatchcock technique.
- In a small bowl, mix melted butter, maple syrup, chopped thyme, rosemary, salt, and pepper to create the glaze. Reserve half the mixture for basting.
- Gently loosen the skin of the turkey with your fingers, being careful not to tear it. Spread half of the maple butter mixture directly under the skin, massaging it into the meat.
- Preheat the oven to 425°F (218°C). Place the spatchcocked turkey on a large roasting pan with a rack, skin-side up. Squeeze fresh lemon halves over the turkey.
- Roast the turkey for approximately 75-90 minutes, basting with reserved maple butter glaze every 20 minutes. Turkey is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove from oven and let rest for 20 minutes before carving. This allows juices to redistribute, ensuring a moist turkey.
- Carve the turkey and drizzle any remaining glaze over the meat before serving. Garnish with fresh herb sprigs if desired.
Tips
- Temperature Matters: Always bring your turkey to room temperature before cooking. This ensures even cooking and prevents the meat from drying out.
- Perfectly Spatchcock: Use sharp kitchen shears for cutting along the backbone. A firm press on the breastbone after flipping the turkey helps it cook evenly and reduces cooking time.
- Glaze Generously: Don’t skimp on the maple butter glaze! Apply it under the skin and baste generously during roasting for maximum flavor and moisture.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature at the thickest part of the thigh. Aim for 165°F (74°C) for perfectly cooked turkey.
- Rest Before Carving: Allow the turkey to rest for at least 20 minutes after roasting. This step is crucial for juicy meat, as it allows the juices to redistribute throughout the bird.
- Garnish for Presentation: For a stunning presentation, drizzle any leftover glaze over the carved turkey and garnish with fresh herb sprigs before serving.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 115mg
