Equipment
Ingredients
Turkey
- 5000 g whole turkey, thawed, giblets removed
- 60 ml olive oil
- 30 g kosher salt
- 5 g black pepper, freshly ground
Vegetables
- 2 garlic, heads
- 1000 g potatoes, washed and quartered
- 500 g carrots, peeled and cut into large chunks
Nutrition (per serving)
Method
Preheat your oven to 220°C (425°F). Ensure a rack is positioned in the middle of the oven.
Place the turkey breast-side down on a cutting board. Using poultry shears, cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until it cracks and the bird lies flat.
Pat the turkey skin extremely dry with paper towels. Rub the entire bird with half of the olive oil and season generously with salt and pepper.
In a large bowl, toss the potatoes, carrots, and garlic heads with the remaining olive oil, salt, and pepper until coated.
Scatter the vegetables across the baking sheet. Place the flattened turkey directly on top of the vegetables.
Roast for approximately 70-90 minutes. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F) and the juices run clear.
Remove from the oven and transfer the turkey to a carving board. Let it rest for at least 20 minutes before carving. Return the vegetables to the oven if they need more crisping while the meat rests.
Chef's Notes
- Save the removed backbone to make a quick turkey stock or gravy base while the bird roasts.
- Spatchcocking (butterflying) exposes the leg meat to higher heat while keeping the breast lower, helping both finish at the same time.
- Using olive oil instead of butter keeps this recipe Kosher (meat) and Dairy-Free, but duck fat adds a luxurious depth if available.
Storage
Refrigerator: 3 days — Store meat and vegetables in airtight containers.
Freezer: 3 months — Remove meat from bones before freezing. Vegetables may become soft upon thawing.
Reheating: Reheat in a 175°C oven covered with foil to prevent drying, or steam gently.
