Recipe- Crispy And Delicious Maple Orange Glazed Spatchcock Turkey

This maple orange glazed spatchcock turkey will steal the hearts (and stomachs) of everyone around your dinner table. It’s juicy, sweet, citrusy, and just the right amount of crispy.Sure, a traditional whole roasted turkey is always the centerpiece at dinner. But have you tried spatchcock turkey? It’s a simple process where you open the bird up, flatten it, then roast it. Not only does spatchcock turkey cook in a fraction of the time, but when you baste the turkey with my maple orange glaze, it’s pretty much the best tasting turkey ever.

Ingredients

12 pound turkey
3/4 cup butter, cubed and softened at room temperature
4 garlic cloves, minced
1 tablespoon finely chopped fresh thyme
1 large onion, sliced
2 oranges, sliced
salt and pepper, to taste
1/3 cup orange juice
1/3 cup maple syrup

Method

* To spatchcock your turkey, place the turkey breast side down and cut alongside both sides of the backbone to remove it.

* Open up the turkey and score along the keel bone to make it easier to flatten.

* Flip the turkey breast side up and push down with your hands to flatten it.

* Preheat your oven to 425F. In a measuring cup, mix the orange juice and maple syrup together and set aside. Then, make the herb butter by mixing the butter, minced garlic, thyme, salt and pepper in a small bowl.

* Use your hands to gently loosen the skin of the turkey on top of the breasts. Rub 1/3 of the herb butter under the skin. Then rub the remaining herb butter on the outside of the turkey.

* Add the slices of onion and orange on a baking sheet or roasting pan, then lay the spatchcock turkey on top. Tuck the wing tips under.

* Place your turkey in the oven and reduce the oven temperature to 350F. Roast the turkey for 30 minutes, then pour the maple orange juice mixture all over the turkey. Continue roasting the turkey for another hour, or until the internal temperature is 160F, and baste the turkey with the maple orange glaze every 20 minutes. Remove the turkey from the oven, let it rest for at least 30 minutes, then carve and serve.