2012 Holiday Recipe Exchange

iVillage Member
Registered: 06-07-2005
2012 Holiday Recipe Exchange
Sat, 11-10-2012 - 11:09am



Please share recipes that you think the other board members may enjoy

... share often & share variety. 

Looking for main dishes, side dishes, appetizers, cookies, desserts, holiday drinks,

anything / everything.  



Homemade gift giving ideas and decorating ideas would be fun too!

Hope you all will join in ...




iVillage Member
Registered: 06-07-2005
Sat, 11-10-2012 - 11:41am

I came across this recipe yesterday and it sounds so easy and so good.  While I prefer the traditional Thanksgiving turkey, I do plan to try this approach at some point over the next few months.  This recipe may look long, but read through it and it is really simple.

Spatchcocked Turkey Roasted with Lemon, Sage, and Garlic
Serves 8 to 12, depending on the size of the turkey


Spatchcock, an old culinary term of Irish origin, is an abbreviation of "dispatch cock," a phrase used to describe preparing a bird by splitting it down the back, spreading it open like a book, and pressing it flat for easy, faster roasting. I could have also used the term butterflied.

Keep in mind that this turkey will not look like a Norman Rockwell image of a perfectly roasted turkey presented on a platter. It is meant to be carved in the kitchen. The turkey is spread open and roasted flat to speed up the cooking time. Once carved and presented on an elegant platter, you won't be able to tell the difference between a spatchcocked turkey and one you have roasted whole. This method is brilliant for the Thanksgiving cook with little time to prepare and cook, because a 10- to 14-pound turkey will roast in about an hour and a half. I promise that butterflying the turkey is not difficult, especially if you have poultry shears or a sharp chef's knife.

·         6 cloves garlic

·         Zest of 1 lemon, removed in 1/2-inch-wide strips

·         10 large sage leaves, coarsely chopped

·         1 tablespoon fresh thyme leaves

·         1 teaspoon kosher or sea salt, plus more for seasoning

·         1 teaspoon freshly ground pepper, plus more for seasoning

·         1 cup (2 sticks) unsalted butter at room temperature, cut into chunks

·         One 10- to 14-pound fresh or thawed frozen turkey, removed from the
     refrigerator 1 hour before roasting

Position a rack on the second-lowest level in the oven and preheat to 350 degrees F. Have ready a roasting pan large enough to accommodate the turkey when laid flat after spatchcocking (butterflying).

In a food processor fitted with the metal blade, combine the garlic, lemon zest, sage, thyme, salt, and pepper. Process until finely minced. Add the butter and process until well combined.

Place the turkey, still in its original wrappings, in a clean sink. Carefully slit open the plastic wrapper and remove the turkey. Remove the neck and bag of giblets from both the main cavity and neck cavity of the bird.  Remove the plastic or metal clip holding the legs together. Pull and discard any fat pockets from the neck and main cavities of the bird. Rinse the turkey and pat dry thoroughly.

To butterfly the turkey, place it, breast down, on a cutting board. Using poultry shears or a chef's knife, cut through the turkey from one end to the other on each side of the backbone to remove it. Turn the turkey breast side up, pull the body open, and use the heel of your hand to press down firmly, cracking the rib bones so the turkey lies flat. This takes a little pressure and strength; you might need to make a partial cut through the breastbone to get the turkey to lie flat.

Using your fingers, and being careful not to tear the skin, loosen the skin from the breast of the turkey to create a pocket. Smear the lemon-herb butter all over the breast meat under the skin with your fingers, pushing some butter over the thigh and leg meat. Rub the skin of the turkey all over with any remaining flavored butter and season on all sides with salt and pepper. Transfer to the roasting pan, laying the turkey out flat, skin side up. Roast for about 1-1/2 hours, depending on the size of the bird, until an instant-read thermometer registers 160 to 165 degrees F when inserted into the thickest part of the thigh.

Transfer the turkey to a carving board and cover loosely with aluminum foil. Let rest for 20 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.) 



iVillage Member
Registered: 08-07-2001
Sat, 11-17-2012 - 7:52pm

One year, I boned the turkey, and spread it out, butterflied, similar to this.  I put the stuffing under it.  It turned out good, and cooked really fast. 

Thanks, Karen for starting this thread!

Be the change you want to see in the world ~ Mahatma Gandhi