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Brian Sunter

Spatchcocked (Butterflied) Roast Turkey With Gravy

Butterflied roast turkey with a rich homemade gravy from neck and giblets.

105 minutes cook 15 minutes prep 2 hours total 10 servings
main turkey roast gravy thanksgiving
Scale
Units

Ingredients

  • 3 large onions
  • 3 large carrots
  • 4 stalks celery
  • 12 sprigs thyme
  • 1 whole, 12 to 14 pounds turkey
  • 2 tbsp vegetable oil
  • 2 kosher salt
  • 2 black pepper
  • — onions
  • — carrots
  • — celery
  • 1.50 quarts chicken or turkey broth
  • 2 bay leaves
  • 3 tbsp unsalted butter
  • 4 tbsp all-purpose flour

Equipment

  • oven
  • baking sheet
  • wire rack
  • saucepan
  • fine-mesh strainer

Instructions

Prepare the Oven

1

Adjust oven rack to the middle position and preheat the oven to 450F.

2

Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3 of the 3 large onions , 3 large carrots , 4 stalks celery , and 8 sprigs thyme across the bottom.

3

Place a slotted broiler rack or wire rack on top of the vegetables.

Prep the Turkey

4

Pat the 1 whole, 12 to 14 pounds turkey dry with paper towels. The turkey should be butterflied with backbone, neck, and giblets reserved.

5

Rub 1 tbsp vegetable oil on all surfaces.

6

Season with kosher salt and black pepper .

7

Tuck wing tips behind the back.

8

Place the turkey on the rack, ensuring no overlap, and press down on the breastbone to slightly flatten.

Roast the Turkey

9

Roast the turkey, rotating occasionally, until the breast reaches 150 F and the thighs reach at least 165F.

10

This takes about 80 minutes .

Make the Gravy

11

Roughly chop the reserved neck, backbone, and giblets.

12

Heat 1 tbsp vegetable oil in a saucepan over high heat.

13

Add turkey parts and cook until lightly browned, about 5 minutes .

14

Add the remaining onions , carrots , and celery and cook until vegetables soften and brown, another 5 minutes .

15

Add 1.50 quarts chicken or turkey broth , remaining 4 sprigs thyme , and 2 bay leaves . Bring to a boil, reduce to a simmer, and cook for 45 minutes .

16

Strain through a fine-mesh strainer into a measuring cup. Discard solids and skim fat.

Finish the Gravy

17

Melt 3 tbsp unsalted butter in a saucepan over medium-high heat.

18

Add 4 tbsp all-purpose flour , stirring constantly until golden brown, about 3 minutes .

19

Gradually whisk in the strained broth, bring to a boil, then reduce to a simmer. Cook until reduced to 1 quart, about 20 minutes .

20

Season with kosher salt and black pepper . Cover to keep warm.

Rest and Serve

21

Remove turkey from the oven and let rest for 20 minutes .

22

Pour juices from the roasting pan through a fine-mesh strainer . Skim fat and whisk juices into the gravy.

23

Carve turkey and serve with gravy.

View Cooklang Source
recipe.cook 
---
title: Spatchcocked (Butterflied) Roast Turkey With Gravy
description: "Butterflied roast turkey with a rich homemade gravy from neck and giblets."
servings: 10
total time: 2 hours
prep time: 15 minutes
cook time: 105 minutes
tags: [turkey, roast, gravy, thanksgiving, main]
cuisine: American
difficulty: intermediate
---

== Prepare the Oven ==

Adjust oven rack to the middle position and preheat the #oven{} to 450F.

Line a rimmed #baking sheet{} or broiler pan with aluminum foil. Scatter 2/3 of the @onions{3%large}, @carrots{3%large}, @celery{4%stalks}, and @thyme{8%sprigs} across the bottom.

Place a slotted broiler rack or #wire rack{} on top of the vegetables.

== Prep the Turkey ==

Pat the @turkey{1%whole, 12 to 14 pounds} dry with paper towels. The turkey should be butterflied with backbone, neck, and giblets reserved.

Rub @vegetable oil{1%tbsp} on all surfaces.

Season with @kosher salt{} and @black pepper{}.

> Omit salt if turkey is brined or Kosher.

Tuck wing tips behind the back.

Place the turkey on the rack, ensuring no overlap, and press down on the breastbone to slightly flatten.

== Roast the Turkey ==

Roast the turkey, rotating occasionally, until the breast reaches 150F and the thighs reach at least 165F.

This takes about ~{80%minutes}.

== Make the Gravy ==

Roughly chop the reserved neck, backbone, and giblets.

Heat @vegetable oil{1%tbsp} in a #saucepan{3%quart} over high heat.

Add turkey parts and cook until lightly browned, about ~{5%minutes}.

Add the remaining @onions{}, @carrots{}, and @celery{} and cook until vegetables soften and brown, another ~{5%minutes}.

Add @chicken or turkey broth{1.5%quarts}, remaining @thyme{4%sprigs}, and @bay leaves{2}. Bring to a boil, reduce to a simmer, and cook for ~{45%minutes}.

Strain through a #fine-mesh strainer{} into a measuring cup. Discard solids and skim fat.

== Finish the Gravy ==

Melt @unsalted butter{3%tbsp} in a #saucepan{2%quart} over medium-high heat.

Add @all-purpose flour{4%tbsp}, stirring constantly until golden brown, about ~{3%minutes}.

Gradually whisk in the strained broth, bring to a boil, then reduce to a simmer. Cook until reduced to 1 quart, about ~{20%minutes}.

Season with @kosher salt{} and @black pepper{}. Cover to keep warm.

== Rest and Serve ==

Remove turkey from the oven and let rest for ~{20%minutes}.

Pour juices from the roasting pan through a #fine-mesh strainer{}. Skim fat and whisk juices into the gravy.

Carve turkey and serve with gravy.