Spatchcock Turkey
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole turkey butterflied and wrapped in bacon, roasted with vegetables, and finished with pan gravy made from the drippings. It cooks faster than a trussed bird and stays juicier. Perfect for Thanksgiving or a showstopping dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 large large carrots (cut into 3-inch pieces)
- 3 ribs celery (cut into 3-inch pieces)
- 2 large yellow onions (each onion cut into 6 wedges)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 to 6 cloves garlic (roughly chopped)
- 1 tablespoon olive oil
- 2 bay leaves
- 1 cup low sodium chicken broth
- 9 to 10 pounds whole turkey
- 2 tablespoons butter (melted)
- sea salt and freshly ground black pepper (to taste)
- 10 to 15 slices thick cut bacon ((number of slices will depend on surface size of turkey))
- 6 tablespoons butter (room temperature, cut into ½-tablespoon cubes)
- 2 cups turkey cooking liquid
- 1 tablespoon flour
- 1 tablespoon butter
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 45m
- Sodium
- 1542mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1096mg
- Calcium
- 67mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.