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Spatchcocked Christmas Turkey with Pan Gravy

Get ready for a delightful holiday meal with our Spatchcocked Christmas Turkey. This simple yet flavorful recipe takes your turkey to the next level, paired with a tasty pan gravy. Not only does spatchcocking make the cooking process more efficient, ensuring a faster and more even cook, but it also enhances the tenderness and juiciness of the meat.

Spatchcocked Christmas Turkey with Pan Gravy

Total Time:





2hrs 30mins

Dietary Preference(s):

Gluten Free, Low Carb


  • 1 Winter's Turkey whole turkey (approximately 12-14 pounds)
  • 1/2 cup unsalted butter, softened
  • 4 cloves of garlic, minced
  • 2 tbsp finely chopped fresh rosemary
  • 2 tbsp finely chopped fresh thyme
  • 1 onion, peeled and quartered
  • 2 garlic bulbs, halved
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 2-3 sprigs of fresh rosemary and thyme for roasting
  • olive oil for drizzling
  • salt and pepper, to taste
  • zest and juice of 1 lemon
  • For the Pan Gravy
  • 4 cups chicken stock
  • 2 tbsp all-purpose flour (use arrowroot or corn starch powder to make gluten free)
  • 2 tbsp worcestershire sauce (can be gluten free)
  • 1/2 cup cream
  • salt and pepper to taste

How to Make It


Preheat your oven to 350°F (175°C). Lay the turkey on a clean, stable surface, breast-side down. Using kitchen shears or a sharp knife, carefully cut along one side of the backbone.
Turn the turkey around and cut along the other side of the backbone. Remove the backbone and set it aside for making stock or gravy.Open the turkey like a book, pressing down firmly to flatten it.Tuck the wingtips under the breast.


In a small bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, lemon zest, and lemon juice. Gently lift the skin over the turkey breast and rub half of the seasoned butter underneath the skin. Spread the remaining butter all over the skin. Generously season the turkey with salt and pepper.


Arrange the quartered onion, halved garlic bulbs, carrot chunks, and celery in the bottom of a roasting pan. Add the fresh rosemary and thyme sprigs for extra flavor.


Place the spatchcocked turkey, breast-side up, over the vegetables in the pan.
Drizzle a little olive oil over the turkey and season it with salt and pepper. Roast in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the skin begins to brown too quickly, gently cover it with aluminum foil.


Remove the turkey from the oven and let it rest for 45 minutes before carving. This resting period allows the juices to redistribute, ensuring moist and flavorful meat.


For the Pan Gravy

Place the roasting pan with the vegetables and pan drippings on a stovetop burner and bring the drippings to a boil.


Sprinkle in the flour and stir, cooking for about 2 minutes to remove any raw flour taste.


our in 4 cups of chicken stock and add 1 tablespoon of Worcestershire sauce. Cook until the gravy reaches your desired thickness. Stir in the cream and cook for an additional 3 minutes.


Once the gravy is ready, strain out the vegetables by pouring the mixture through a colander into another pot, skimming off any excess fat from the top. Season the gravy with salt and pepper according to your taste, and keep it warm on the stovetop until you're ready to serve.


Select the Right Size: Choose a turkey that fits comfortably in your oven and meets your serving requirements. For most home ovens, a 12-14 lb turkey is a good choice.

Spatchcock Your Turkey: Spatchcocking, or butterflying, the turkey ensures even cooking and crispy skin all over.

Generously Season: Seasoning is the key to a flavorful turkey. Don't be shy with salt and pepper. Enhance the flavor by placing aromatics under the skin.

Utilize a Meat Thermometer: To guarantee a perfectly cooked turkey, invest in a meat thermometer. The turkey should reach 165°F (74°C) internally in the thickest part of the thigh.

Allow for Rest Time: After roasting, let your turkey rest for at least 30-45 minutes. This resting period allows the juices to redistribute, preserving moistness.

Master Your Gravy: Pan drippings are essential for a flavorful gravy. Skim off excess fat if needed to create a delicious gravy.

Carving Expertise: Learn the art of carving a turkey. Start by removing the legs and wings, then proceed to slice the breast meat for even, attractive portions.

Enhance Flavor: Elevate your turkey's flavor profile by roasting it atop a bed of onions, carrots, and celery. These vegetables caramelize and infuse the drippings with rich taste.

Baste Sparingly: Avoid over-basting your turkey. Opening the oven frequently causes heat loss, and excessive basting doesn't necessarily make the turkey moister. It may hinder skin crispiness.

Customize Your Seasoning: Feel free to get creative with your turkey's flavors. Experiment with herb, citrus, or spice additions to your butter or oil rub.

Reheating Care: If you need to reheat turkey leftovers, do so gently to prevent dryness. Cover the turkey with foil and reheat in an oven set to 325°F (163°C) until it's heated through.

Strategic Timing: Calculate your cooking time based on the turkey's weight and your oven's temperature. Allocate some extra time as a buffer, as cooking may take longer than expected.

Embrace the Process: Preparing a roasted turkey is a labor of love. Savor the journey and don't fret over imperfections. Your guests will appreciate your dedication and the delicious results.

Remember, roasting a turkey is a skill that improves with practice. Enjoy the experience and the path to becoming a turkey-roasting expert!

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