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Cowboy Butter Spatchcock Turkey

Juicy, crispy, and full of flavor, this spatchcocked turkey is coated in herbed cowboy butter for a perfect holiday centerpiece.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 people
Course: Holiday, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 1 whole turkey 10–12 lbs, spatchcocked
Cowboy Butter
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 1 tbsp fresh sage finely chopped
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lemon lemon halved
  • 1 onion quartered
  • 1 tsp cayenne pepper optional

Equipment

  • Mixing bowls
  • Roasting pan
  • Wire rack
  • Poultry shears

Method
 

  1. Preheat oven to 450°F (232°C). Line roasting pan with foil and place wire rack inside.
  2. Remove the backbone of the turkey using poultry shears and flatten (spatchcock). Pat dry.
  3. In a small bowl, combine butter, garlic, rosemary, thyme, sage, smoked paprika, salt, black pepper, and optional cayenne.
  4. Loosen skin over breast and thighs. Spread half the butter under skin, remaining on top.
  5. Place lemon halves and onion quarters inside cavity for aroma.
  6. Roast breast-side up at 450°F for 30 minutes to crisp skin, then reduce to 375°F for 60–70 minutes until internal temperature reaches 165°F.
  7. Remove from oven, cover loosely with foil, and rest 20–30 minutes.
  8. Slice and serve with remaining pan juices or additional melted butter, garnished with fresh herbs.

Notes

Butter can be prepared a day in advance and stored in refrigerator.