Roasted spatchcock turkey with potatoes savoyarde
You can make this perfectly cooked turkey with crispy skin in under 90 minutes!
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Why wait for a special occasion to enjoy this turkey recipe when you can make it in just 90 minutes? Chef Stefano Faita offers a mouth-watering Italian-style turkey dish with savoury garlic parmesan potatoes that’ll have you wanting to indulge in more often. This dish combines perfectly cooked turkey, flavourful potatoes, and roasted carrots for a truly satisfying meal. Additionally, this recipe provides a simple way to ensure your turkey comes out juicy and extra crispy.
Ingredients
12-14
Ib whole turkey
1/3
cup unsalted butter
1/4
cup fresh parsley, chopped
1
tbsp fresh thyme, chopped
2
tbsp fresh rosemary, chopped
2
tsp lemon zest
1
tbsp extra-virgin olive oil
Potatoes Savoyarde
2
tbsp unsalted butter
8-10
Yukon Gold potatoes, peeled and thinly sliced
salt and freshly ground black pepper, to taste
4
garlic cloves, finely chopped
1/4
cup fresh thyme
1 3/4
cup Emmental or Gruyère cheese
1
cup turkey stock, hot
Roasted Carrots with Garlic and Parmesan Cheese
4
Ibs carrots, washed, peeled and cut into 3-inch pieces
1/3
cup Stefano extra-virgin olive oil
4
garlic cloves, minced
salt and freshly ground black pepper, to taste
2
tsp fresh thyme, chopped
3/4
cup parmesan cheese, grated
Instructions
Italian-style spatchcock turkey method:
- Preheat the oven to 450°F.
- Spatchcock the turkey by cutting out the backbone and cracking the breastbone. Reserve the backbone and any trimmings you have for making turkey stock.
- Loosen the skin over the breast and flatten the butter in between the skin and breast meat. Mix together the herbs, lemon zest, and olive oil in a bowl. Rub the turkey all over with the herb mixture and let it rest for 1 hour at room temperature.
- Transfer turkey to a parchment lined sheet pan and roast in the oven, rotating occasionally, until an instant read thermometer reads 165°F, about 1hr 20 min. Carve and serve with pan juices.
- Preheat the oven to 375°F.
- Grease an 9x13-inch baking dish with the butter.
- Place about 1⁄3 of the potato slices on the bottom of the dish. Season with salt and pepper to taste. Add about 1⁄3 of the garlic, thyme, and cheese. Repeat to create three even layers.
- Carefully pour the hot stock along the edges of the baking dish. Avoid getting the cheese wet.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 25 minutes, or until the potatoes are tender and the cheese is golden brown.
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place carrots, olive oil, garlic, salt, pepper and a teaspoon of thyme in a bowl and toss to coat.
- Spread the carrots on the baking sheet and roast for 15 minutes.
- Sprinkle the cheese on top, then continue to roast until the carrots are tender, about 5 to 10 more minutes.
- Serve warm or at room temperature with the remaining thyme sprinkled on top