Spatchcocked, braise-roasted turkey with herb butter
Roast
Roasting
Since I already love Amanda's spatchcock-braise-roast method for cooking chicken, I thought—why not turkey, too? I combined her method with AntoniaJames's recipe for Spatchcocked Turkey and Tom Colicchio's recipe for Butter-Roasted Turkey. The result is far and away the best turkey I’ve ever made—the meat is succulent and juicy, the skin is shatter-crisp, and best of all, the bird cooks in about half the time. I cooked my 13-pound turkey in a 14" x 20" x 3" roasting pan, which fit snugly into my home oven. It was more than enough for 8 people, with plenty of turkey remaining for leftovers. I cooked my bird for 2 hours and 15 minutes.
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