Crisp-Skinned Butterflied Roast Turkey with Gravy

I’ve roasted many a chicken this way but had no idea how well the method would work for a turkey. It took only 70 minutes for a 4.6kg (~10 lb) bird to be cooked to perfection…..crispy golden skin with very moist, flavourful meat.

I decided to try this at the last minute so didn’t have a chance to do the dry salt treatment and I skipped the gravy as I was already serving a vegetarian mushroom gravy but I’ll certainly try them the next time.

I would recommend a good pair of kitchen shears to cut through the bones and would not suggest using this method in a recently cleaned oven as there was quite a bit of spattering. Also, do let the bird rest as the temperatures of 150 and 165F are low for poultry but the meat continues to cook after it’s removed from the oven; there was no pink when I carved the turkey after the recommended 20 minute rest.

Easy, delicious and relatively quick for a roasted turkey.