Roasted Spatchcocked Turkey With Orange and Sage

Roasting turkey is a tradition but I’m not the most patient person, so finding a way to prepare a great turkey dinner seemed like a good idea. In the past, I’ve spatchcocked a chicken so why not try this technique on a turkey. Spatchcocking opens the turkey up for faster, even cooking and it’s a great way to grill turkey because it allows marinades or rubs to infuse with the meat. Another benefit of spatchcocking is that it leaves the skin intact, which results in crispy, evenly browned skin and succulent meat.

Roasted Spatchcocked Turkey with Orange and Sage combines the technique of spatchcocking with a simple rub to brighten the flavors of the turkey. I love the combination of orange and sage as they bring mild flavors that pair well with poultry and squashes. This really is a simple way to prepare your next turkey with minimal fuss.

Prepping the Ingredients

To make the spice rub, grate the oranges until you have one tablespoon of zest. In a bowl, add the zest, salt, pepper and chopped sage and stir to combine. Slice the zested oranges into thick rounds and refrigerate them in a bag until ready to use when cooking the turkey.

To spatchcock the turkey, use Super Shears to cut along one side of the backbone from neck to tail. Repeat the cutting along the other side to remove the backbone and open the turkey up to find where the breastbone starts. Use a Boning Knife to slice through the cartilage and pull the turkey open to expose the breastbone. This will allow the turkey to lay flat. You may need to crack the bone to get the turkey to lay flat. Tuck the wings under the turkey and there you have it. For step-by-step instructions, take a look at our How to Spatchcock tutorial.

Take the spice mixture you’ve prepared and rub this all over the turkey, including under the skin and in the cavity.

Refrigerate the turkey for at least six hours or overnight.

Cooking the Turkey

Remove the turkey from the refrigerator. Cut the sweet onion into slices and place the slices, along with the reserved orange slices and sage sprigs, onto a cheesecloth. Place the cheesecloth onto the rack of a roasting pan and then place the turkey on the rack. Make sure the turkey sits at room temperature for 30-60 minutes.

Drizzle the turkey with oil, place chicken broth into the pan and place the roaster (uncovered) into the pre-heated oven and roast for 30 minutes. Reduce the oven temperature, rotate the roaster and add water to the pan. Then drizzle the turkey with more olive oil. Roast an additional 30 minutes and drizzle with more oil. Cook until the turkey is a deep golden brown and the internal temperature of the bird reaches 160 F, approximately 55-65 minutes more.

Remove the turkey from the oven and tent with foil to allow it to rest for 30 minutes. Using a 9" Carver and Carving Fork, slice the turkey.

This had to be the easiest turkey I have ever made. This Roasted Spatchcocked Turkey with Orange and Sage had crispy skin, tender meat and a light flavor of orange and sage. It would pair well with any side dish and was absolutely delicious on its own. Give this turkey a try – you won’t be disappointed.