Description

This Crispy Spatchcock Turkey with Homemade Gravy recipe delivers a beautifully roasted turkey with a perfectly crisp skin and juicy meat. The spatchcock method ensures even cooking and shorter roasting time. Accompanied by a rich, flavorful homemade gravy made from the turkey’s reserved neck, backbone, giblets, and fresh vegetables, this dish is an elegant centerpiece perfect for holiday feasts or special gatherings serving 10 to 12 people.

Ingredients

Scale

Vegetables and Herbs

3 large onions, roughly chopped (about 1 1/2 quarts)
3 large carrots, peeled and roughly chopped (about 1 quart)
4 stalks celery, roughly chopped (about 1 quart)
12 thyme sprigs
2 bay leaves

Turkey and Seasoning

1 whole turkey (12 to 14 pounds total), butterflied (spatchcocked), backbone, neck, and giblets reserved
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper, to taste

Broth and Gravy

1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
3 tablespoons butter
4 tablespoons flour

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Instructions

Prepare Oven and Vegetable Bed: Adjust oven rack to the middle position and preheat to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter two-thirds of the chopped onions, carrots, celery, and thyme sprigs across the bottom. Place a slotted broiler or wire rack over the vegetables.
Prep and Season Turkey: Pat the spatchcocked turkey dry thoroughly with paper towels. Rub all surfaces evenly with 1 tablespoon of vegetable oil. Season generously with kosher salt and freshly ground black pepper. Tuck wing tips behind the back and place turkey breast-side up on the rack, pressing down on the breastbone to slightly flatten it for even cooking.
Roast Turkey: Transfer the turkey on the rack to the preheated oven. Roast, rotating the pan occasionally for even cooking, until the internal temperature reaches 150°F (66°C) in the deepest part of the breast and at least 165°F (74°C) in the thighs, approximately 80 minutes.
Prepare Turkey Stock Base: While the turkey roasts, roughly chop the reserved neck, backbone, and giblets. Heat remaining 1 tablespoon vegetable oil in a 3-quart saucepan over high heat until shimmering. Add the chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining onions, carrots, and celery and cook until softened and lightly browned, about another 5 minutes.
Simmer Stock: Add the chicken or turkey broth, remaining thyme sprigs, and bay leaves to the saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45 minutes to extract flavors. Strain the mixture through a fine-mesh sieve into a measuring cup, discard solids, and skim any fat from the surface of the broth.
Make Gravy: In a 2-quart saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until golden brown, about 3 minutes. Gradually whisk in the strained broth in a thin, steady stream until fully combined. Bring to a boil, then reduce heat to a simmer. Cook until gravy thickens and reduces to about 1 quart, approximately 20 minutes. Season with salt and pepper to taste. Cover and keep warm.
Rest Turkey and Enrich Gravy: Remove turkey from oven; transfer rack to a clean baking sheet. Let turkey rest at room temperature for 20 minutes before carving to allow juices to redistribute. Pour any pan juices through a fine-mesh strainer into a liquid measuring cup; skim off excess fat. Whisk these savory pan juices into the prepared gravy for added depth of flavor.
Serve: Carve the rested turkey and serve slices alongside the homemade gravy for a delicious, visually impressive meal perfect for gatherings.

Notes

Spatchcocking the turkey allows for more even cooking and crispier skin.
Use a meat thermometer to ensure proper doneness and food safety.
Resting the turkey after roasting helps retain juiciness.
Straining and skimming the gravy improves texture and clarity.
Leftover turkey and gravy can be stored refrigerated and reheated gently.

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Category: Dinner
Method: Roasting
Cuisine: American