Crisp-Skinned Spatchcocked Roast Turkey With Gravy Recipe
Recipe By Serious Eats
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings along the way.
4.9
19 Rating -
Rate
Non Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Crisp-Skinned Spatchcocked Roast Turkey With Gravy Recipe
- 0.30 Large onions, roughly chopped
- 0.30 Large carrots, peeled and roughly chopped
- 1/10 quart 4 stalks celery, roughly chopped (about
- 1.20 sprig Thyme
- 1/10 Whole turkey, butterflied according to these instructions, backbone, neck, and giblets reserved
- 1/5 tablespoon Vegetable oil
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.15 quart Low sodium homemade or store bought chicken or turkey broth
- 1/5 Bay leaves
- 0.30 tablespoon Butter
Nutrition
value
value
61
calories per serving
3 g Fat1 g Protein7 g Carbs2 g FiberOther
Current Totals
- Fat3g
- Protein1g
- Carbs7g
- Fiber2g
MacroNutrients
- Carbs7g
- Protein1g
- Fiber2g
Fats
- Fat3g
Vitamins & Minerals
- Calcium24mg
- Iron< 1mg
- Vitamin A635mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium13mg
- Manganese< 1mg
- Phosphorus27mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats