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Sage Butter-Basted Spatchcocked Turkey with Roasted Garlic Gravy

  • 8-10 Servings
  • 30 mins Prep Time
  • 2 hrs Total Time


  • 1 12-14 lb. Fresh Whole Turkey
  • 2 sticks unsalted butter
  • ½ cup packed sage leaves + 3 sprigs
  • 1 lemon, sliced + zest
  • ½ cup raw, peeled garlic cloves
  • 1 onion, quartered
  • 2 carrots, quartered
  • 6 sprigs of rosemary
  • 2 bunches of thyme
  • Extra virgin olive oil
  • Salt and pepper
  • 1 tbsp. cornstarch

For Serving

  • 2 lemons, halved or sliced
  • 6 sprigs of sage
  • 6 sprigs of rosemary
  • 2 bunches of thyme

Recipe from: Lindsay Moser from @thehungerdiaries

  • Step 1

    Preheat your oven to 450°F. Make your sage butter by pureeing unsalted butter with ½ cup sage, the zest of a lemon, 1 tsp. salt and pepper in a food processor or blender.
  • Step 2

    Remove neck and giblets package from turkey. Using sharp kitchen shears, spatchcock turkey by cutting out the backbone, then pressing firmly on the breast plate, breasts facing up, to flatten.
  • Step 3

    Separate turkey skin by running your hand in between the skin and meat, then massage about ¾ of your sage butter all over the meat, using your other hand to help spread.
  • Step 4

    Transfer turkey to a roasting pan (no rack), laying it flat with breasts facing up and wings slightly covering the breasts.
  • Step 5

    Pat turkey dry, season liberally with salt and some pepper, and rub with remaining butter and heavy drizzle of extra virgin olive oil.
  • Step 6

    Arrange your garlic cloves, onion, carrots, remaining fresh herbs, and sliced lemon around turkey, then drizzle with a good glug olive oil and season with salt and pepper.
  • Step 7

    Roast turkey for 30 minutes, then remove and baste with the pan juices. Continue roasting for another 20 minutes, baste again, then lower the heat to 350°F and continue baking until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 150°F, basting every 20 minutes as you do. I also rotated my turkey after basting each time for more even browning.
  • Step 8

    Remove turkey from the oven, transfer to a cooling rack, and let rest for 30 minutes with tin foil tented on top.
  • Step 9

    While the turkey is resting, make your gravy by adding the roasted garlic, carrots, onion and pan juices from the roasting pan into a blender and blending until smooth.
  • Step 10

    Add gravy back to roasting pan and bring to simmer over medium heat. To thicken the gravy, make a slurry by whisking cornstarch with a ladle or two of gravy till there are no lumps left, then add to roasting pan and whisk to combine. Taste for seasoning and add more salt if need be.
  • Step 11

    Check that your turkey has come to the safe cooking temp of 165°F (measured from the breast), or 180°F (measured from the inner thigh), then serve with herbs, lemon, and roasted garlic gravy. Can you believe that only took 2 hours?!

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