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Spatchcock turkey is ideal for high-temperature cooking. Start the turkey at 450 degrees F for 30 minutes to get the skin nice and crispy. Reduce the temperature to 400 degrees F. Continue cooking until the turkey registers at least 150 degrees F in the breast and 160 degrees F in the thigh, about 30 to 45 minutes more.

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While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes.

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Make the recipe with us. Watch. Step 1. Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit. Step 2.

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Spatchcocking is a non-gimmicky way to get you to perfectly cooked turkey—fast. Also known as butterflying, the technique involves removing the backbone and flattening the bird for cooking.

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1. First, pat your turkey dry in the sink using paper towels. Pick it up and hold it vertically to let any residual fluid drain out as well. (Image credit: Future) 2. Next, place it breast-side.

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Place the turkey on top of the vegetables. In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture. You can even rub some under the skin of the breasts for even more flavor.

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L&B Free Range Spatchcock Turkey. A new take on a Thanksgiving classic! Our new Free Range Spatchcock Turkey has been fully spatchcocked - or butterflied - by hand and flattened slightly before being skillfully brined in small batches of maple sugar, sea salt, shallots and savory herbs. All natural and antibiotic-free, spatchcock turkeys.

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Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan. Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic. Roast until temperature in the thickest part of the thigh registers 175°F, 70 to 80 minutes.

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Roast the spatchcocked turkey in a 450°F oven. Roast until the thickest part of the thigh registers 175°F. For a 12- to 13-pound turkey, this will take about 70 to 80 minutes. Allow to rest for at least 20 minutes before carving. Test Kitchen Tip: The safe internal temperature for poultry is 165°F.

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Dial up the oven to 450°F and remove the spatchcock turkey from the refrigerator. Let your turkey come to room temperature while the oven gets toasty. (It'll cook more quickly and evenly this way.) At last! It's time to cook. Send the bird into the oven and roast for about 1-1/4 to 1-1/2 hours.

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Make compound butter. In a small bowl, mash butter and mix with sage, rosemary, thyme, garlic, sea salt, and black pepper. Season the turkey meat. Run your hands under the turkey skin and place dollops of butter underneath the skin. Press down over skin to help spread butter around. Season the turkey skin.

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Remove the turkey 1 hour before roasting. Preheat the oven to 450f and set the rack to the middle level. Mix the butter with the thyme and sage to form a paste. Place all of the vegetables on a baking sheet and then place a wire rack on top of them. Dry off the turkey with paper towels and season with pepper.

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Prep the turkey: Combine the olive oil, smoked paprika and black pepper in a small bowl and stir well to combine. Rub the evenly with the paprika mixture (no additional salt is needed due to the dry brine), and tuck the wings under the turkey. Let stand 1-2 hours at room temperature before cooking.

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Rub kosher salt directly onto the meat under the skin, as well as the outside skin of the turkey. Cover the bird in a roaster or loosely with plastic wrap and dry-brine it in the fridge for 1-3 days. On roasting day, preheat the oven to 450 degrees F. Move a rack in the oven to the lower middle position.

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Preheat the oven to 400 degrees Fahrenheit. Place the bird on an elevated rack on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don't stick up and burn. In a bowl, combine all the dry seasonings: salt, pepper, paprika, garlic powder, and onion powder. Stir until well blended.