Herb Spatchcock Turkey for Christmas dinner

 This recipe is so easy and my turkey using this method is probably the best I have tasted. 

I would suggest that you get your butcher to spatchcock the turkey as you really do need strong hands to remove the back bone. 

Once the back bone is removed place the turkey (skin up) on a large baking sheet. Rub the entire skin surface with olive oil as this helps to hold the herbs in place once you sprinkle them on.

In a small bowl, mix together dried or fresh (I use both) 

1 Tbsp. rosemary (fresh and diced)

2 tbsp. sage

2 tbsp. thyme

1/4 cup fresh parsley

1 tbsp. sea salt

1 tbsp. pepper

Italian seasoning optional but tasty ( 2tsp.)

herb de Provence if you have it.(2tsp) optional but tasty.

Sprinkle the above herbs all over the skin of the turkey.

Place the turkey in the fridge overnight.

On serving day, preheat oven to 400°. Once preheated place the turkey in the hot oven (middle rack) for 25 min.

Reduce the heat to 350° and continue to roast until the internal temperature of the breast is 165°F. Once the bird is out of the oven the internal temp. will climb to around 173°, which is recommended. I use a probe thermometer to ensure the internal temp. is correct.  See pic below.

Remove from oven and let rest before carving.

The following video from 'taste of home' shows exactly what to do to spatchcock your Turkey. Please click here to see the video.