· 1 Whole Turkey (Spatchcocked)
· 1/2 Tbsp. Thyme
· 1/2 Tbsp. Dill
· 1/2 Tbsp. Crushed Dried Rosemary
· 1/2 Tbsp. Dried Sage
· 5 Garlic Cloves
· 1 Tbsp. Onion Powder
· Kosher Salt
· Coarse Ground Pepper
· 2 Sticks of Butter
1. Prepare your turkey by spatchcocking it. To do this, use poultry shears or a large knife to cut along the spine of the bird from the neck to the tail. Make sure to cut through the rib cage and completely separate the spine from the bird. Flip it over so the breast side is up, then press down directly in the center of the turkey to break the breastplate and flatten the bird out.
2. Take a small knife and make cuts along the neck of the bird to separate the skin from the breast. Do not completely remove the skin, simply lift it high enough to allow you to put part of your hand underneath the skin. Now do the same on the inside of the thigh joints.
3. Place your butter in a glass bowl and soften it in the microwave. You do not want it to melt completely, just be pliable enough to mold into ping pong sized balls.
4. Crush, peel and dice your garlic.
5. Place the garlic and the rest of your dry ingredients, except for the salt and pepper, into the bowl with your butter. Mix until well incorporated then form the herb butter into balls.
6. Slide the herb butter balls underneath the skin of your turkey where you made cuts previously. You’ll want to put the majority of them over the breast and thighs.
7. Salt and pepper the outside of your turkey.
a. Pro tip: Take a pinch of all the dry ingredients used in your herb butter and cover the outside of your turkey in them for even more flavor in the skin!
8. Place the turkey in the oven at 325 degrees and periodically check it in the breast and thigh for an internal temperature of 165 degrees.
Pro tip: If you plan to cook this in a smoker or pellet grill, start it off at 200-225 degrees for the first half hour. This way you’ll get a good smoke flavor on your turkey before kicking the temperature up to 325 degree to finish cooking and crisp up the skin!
9. Once your turkey has reached 165 degrees in the thigh and breast, remove it from your oven or smoker and allow it to rest for 5-10 minutes before carving into it.