Roasted Butterflied Turkey

Before You Watch This Video, Check Out The First Video In The Series:
How To Butterfly The TurkeyMillions of turkeys get cooked every year on Thanksgiving — the #1 question? How to keep your turkey juicy and from drying out. You’ll find the answer in this video of my Thanksgiving how-to video series!

Serves 8

Ingredients

1 10-pound turkey, giblets and neck removed, well rinsed
2 tablespoons olive oil, plus more to taste
2 tablespoons lemon peel (from one medium lemon), chopped
2 tablespoons fresh rosemary leaves, chopped
1/2 teaspoon salt, plus more to taste

Directions

Preheat the oven to 400°F. Place the turkey on a cutting board, breast side down. With a pair of poultry shears, start to butterfly the turkey, by snipping about 1/2 inch to either side of the backbone. Press open the turkey and place it cavity-side-down on a large baking tray with sides. Discard the backbone or use it to make turkey stock.

Using your finger tips, loosen the breast meat from the skin to make space for the herb mix. Place the olive oil, lemon peel, rosemary, and salt in a small bowl and mix to combine. Using a teaspoon, spoon the herb mixture in between the skin and the meat of the turkey breast.

Salt the outside skin of the turkey and drizzle with olive oil to taste. Roast the turkey 45 minutes. Decrease the heat to 350°F and roast for about 2 1/2 hours more, adding a little water to the baking pan so the dripping don’t burn ever 30 minutes until the turkey is cooked through. To test for doneness, place an instant read thermometer between the thigh and the joint of the turkey leg. The thermometer should read between 180°F and 185°F. Rest 15 minutes before slicing to be sure the juices redistribute, then slice and serve immediately.

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