Spatchcocked Roasted Bone-In Turkey Breast
Make your holiday prep easy and delicious with our Bone-In Turkey Breast, spatchcocked for faster cooking!!- Prep Time 15 minutes
- Cook Time 1.5 - 2 hours
Ingredients
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1 Bone-In Turkey Breast, 8010 lbs (Spatchcocked)* (see note at end of recipe)
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1/2 cup of unsalted butter (or salted, your choice) softened
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1 tsp each rosemary, sage, thyme, fresh and finely chopped
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3 tsp orange zest (or mix orange and lemon zest)
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2 tsp Kosher Salt
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1 tsp black pepper
Directions
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Bring the turkey to room temperature for even cooking.
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Heat your oven to 425.
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Put the butter and the rest of the ingredients into a bowl and smash with a fork to combine thoroughly.
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Place the turkey onto a rack into a roasting pan.
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With your fingers, loosen the skin from the breast meat and blot the meat with paper towels before rubbing half of the mix between the skin and meat. Blot the skin dry and rub the rest of the butter mixture all over the top and sides of the breast. If you wish, you can microwave the remaining butter mixture for 10 seconds to make it easier to cling to the skin. Apply the softened mixture with a pastry brush.
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Roast for 35 minutes. Leaving the pan in the oven, reduce the temp to 350 and roast for 50-60 minutes. When the temp on the thickest part of the breast registers 160, remove it and let it rest on a cutting board.
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To prepare for the table, remove both lobes of the breast and slice.
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Serve with stuffing, cranberry sauce and gravy.
Notes/Comments: Ensure your turkey is completely thawed before trying to spatchcock it. Basically, you are cutting out the backbone on either side of the bone. Turn the turkey breast side up, press firmly with your hands on the center of the breast to crack the bone. The breast will lie flat.
