Mark Bittman's 45 Minute Roast Turkey
A spatchcocked turkey roasts quickly with garlic, herbs and olive oil, giving you crisp skin, juicy meat and a faster path to carving.
Prep 15 min · Cook 45 min · Total 1 hr 10 min · Makes 8 to 12 servings
Ingredients
- One 8- to 12-pound turkey
- 10 or more garlic cloves, lightly crushed
- Several sprigs fresh tarragon or thyme or several pinches dried
- 1/3 cup extra virgin olive oil or butter
- Salt and freshly ground black pepper
Directions
- Set the oven to 450 degrees F. Place the turkey breast side down on a secure cutting board, then remove the backbone. Flip the turkey over and push down to flatten it. Arrange it breast side up in a roasting pan large enough to hold it, even if the fit is a little tight. The wings should sit partly over the breasts, with the legs sticking out slightly.
- Slip the garlic and herbs beneath the turkey and into the spaces around the wings and legs. Pour the olive oil over the top, then season generously with salt and pepper.
- Roast the turkey for 20 minutes without moving it. At that point, it should have started to brown. Take it out of the oven, spoon the pan juices over it, and put it back in. Lower the oven temperature to 400 degrees F, or to 350 degrees F if the skin is darkening too fast.
- Start taking the turkey’s temperature about 15 minutes after that, or after 10 minutes if your bird is smaller. The turkey is ready when an instant-read meat thermometer registers 155-165 degrees F in the thigh meat; test more than one spot to be sure.
- Rest the turkey briefly before you carve it, then serve it with the garlic cloves and the juices from the pan. Or make Turkey Gravy. It can also be served at room temperature.