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  • Ready in: 4 hours
  • Serves: 6
  • Complexity: medium
  • Origin: Thanksgiving


  • 12 pound turkey, backbone removed
  • 1 large head of garlic
  • 1 large shallot
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh thyme
  • 2 tablespoons lemon zest
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper


  1. Combine the garlic, shallot, chives, sage, parsley, thyme, lemon zest, salt in a food processor until smooth.
  2. Preheat your oven to 450°F. Line a large rimmed baking sheet with foil and place a wire rack on top.
  3. Start with a spatchcocked turkey {backbone removed - your butcher can do this for you!). Lay the turkey down, breast side up, and firmly press on the center of the breastbone until you hear a crack. Next, using your hands, separate the skin from the flesh on the turkey. Once the skin is loosened, use your hands to spread half of the herb butter underneath the skin. Spread the outside of the turkey with the remaining herb butter.
  4. Transfer the turkey to the rack on the sheet pan and roast for 1 hour and 15 minutes, or until a meat thermometer reads the leg meat at 160°F. Remove the turkey from the oven and let it rest for 15 minutes before carving.
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