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- November 10, 2023
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Juicy and delicious lemon and herb spatchco*ck turkey recipe with an easy pan drippings turkey gravy! A spatchco*cked turkey is a unique way to prepare your holiday turkey. This method of preparation significantly cuts down on roasting time and yields a juicy turkey every time! I roast the turkey over a bed of onion, apples, lemons, garlic, and herbs for even more flavor! Try pairing it with my Apple Cider Turkey Brine!
You can use any spread or seasoning for a spatchco*cked turkey. I prepared mine with a lemon and herb mayonnaise spread with lemon zest, thyme, garlic, onion, and dried herbs. Try marinating the turkey for 24 hours for the best tasting results.
Watch My Spatchco*ck Turkey Video Tutorial
Watch my YouTube spatchco*ck turkey video tutorial for step-by-step instructions on how to spatchco*ck a turkey and for the spread and gravy recipe. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Lemon & Herb Turkey
Here are my tips for the main ingredients you’ll need for this delicious lemon and herb roasted turkey. Find the full list of ingredients in the printable recipe card below.
- Whole Turkey – I prefer organic turkey if I can find it. This recipe works well for medium sized turkeys, from 8 to 12 pounds.
- Onions, Carrots, Celery, Garlic, Apples, Oranges – you’ll need these ingredients for filling the roasting pan.
- Lemons – for the lemon spread and for the roasting pan. I also like to garnish the serving platter with sliced lemons.
- Chicken Broth – for making the best pan drippings gravy!
- Mayonnaise – mayo is a really great vehicle for adding the spices and herbs to this turkey. It’s easy to work, it doesn’t solidify like butter, and it spreads easily. You can replace the mayo in this recipe with softened butter.
- Fresh Thyme & Rosemary – you’ll need fresh herbs for the roasting pan and for the spread.
- Dried Garlic & Onion
- Dried Basil & Oregano
- Unsalted Butter & Flour – for making the turkey gravy.
Check out my recommended supplies and tools for the recipe. Shop my Amazon Affiliate links for the items I use in my video tutorial! See Disclosure Statement.
Preparing Before the Recipe
I recommend purchasing your turkey at least 1 week before the holidays to allow it enough time to thaw. My turkeys usually take about 5 to 6 days to thaw in the refrigerator. Place them into a large bowl or casserole to catch any liquids.
You can also pair this recipe with my Apple Cider Turkey Brine. I use this brine with all my turkey recipes! It’s super easy to do and it adds lots of great flavor to the turkey, in addition to making it juicier!
Preparing the Turkey Roasting Pan
Start by preheating the oven to 400°F. You’ll need a large, deep roasting pan for the recipe; I use a deep baking sheet with a wire rack.
- Slice the onion, apple, orange, and lemons into ½-inch wedges. Chop the celery and carrots into 1-inch chunks.
- Layer the onion, apple, orange, lemon, garlic, celery, and carrot in an even layer into the roasting pan. Top with a few sprigs of fresh thyme and fresh rosemary.
- Place the wire rack over the top of the spread aromatics and veggies. Pour the 2 cups chicken broth into the pan.
How to Spatchco*ck a Turkey
To spatchco*ck a turkey, you’ll need to first remove its backbone, then flatten the bird from the top. This method of preparation significantly cuts down on the turkey roasting time! Here’s how to do it:
- Remove the turkey from its packaging, rinse it under cold water, then pat the turkey dry with paper towels.
- Place the turkey breast side down onto a sturdy cutting board. Using a sharp chef’s knife, slice through the meat and bone along both sides of the backbone.
- Once you’ve cut through the skin and meat, use kitchen shears to help cut through the bone.
- Once the backbone is removed, locate the rib cage on either side of the sternum and cut through the bones. This will help flatten the turkey.
- Turn the turkey right side up, with the breast facing upwards. Use the heels of your palms to apply pressure to the top of the turkey breast, further breaking the bones and completely flattening the bird.
- Transfer the flattened turkey onto the wire rack in the roasting pan. Tuck the wing tips underneath to prevent burning.
Easy Lemon & Herb Mayo Spread for Turkey
Once you have the turkey spatchco*cked, it’s time to get it seasoned.
- Place the mayonnaise into a large mixing bowl. Zest 3 large lemons, adding the zest to the bowl. Squeeze in 2 tablespoons of fresh lemon juice.
- Add in all the spices and herbs: salt, pepper, dried garlic, dried onion, dried basil, and dried oregano. Stir everything together.
- Before applying the spread, use your hands to carefully separate the skin around the turkey breasts from the meat. Slide your hand between the skin to create a pocket.
- Using a spatula, apply the lemon spread first to the underside of the turkey. Flip it right side up and apply the spread all over the top and add a few spoonful’s of spread underneath the skin around the turkey breast.
- For best tasting results, I recommend marinating the turkey overnight or for 24 hours. This will allow the meat to absorb all the delicious flavors of the spread.
Roasting Instructions for Spatchco*cked Turkey
Roast the spatchco*cked turkey at 400°F until the internal temperature at the thickest part of the turkey reaches 165°F. Insert a digital thermometer at the thigh and breast joint.
- If your turkey starts to brown too quickly, lay a sheet of foil over the top of the turkey to prevent it from burning. You can use a knife to gently scrape off any burnt areas of the spread afterwards.
The roasting time for a spatchco*cked turkey will depend completely on the weight of the bird. Here’s an approximate estimate for roasting times:
- 8 Lbs – 1 hour and 30 minutes; plus/minus 10 minutes
- 10 Lbs – 2 hours; plus/minus 10 minutes
- 12 Lbs – 2 hours and 30 minutes; plus/minus 10 minutes
Resting & Carving the Turkey
Once the turkey has reached the proper internal temperature, remove it from the oven. Use a baster to pour the pan broth over the turkey, rehydrating the skin.
Allow the turkey to rest for at least 30 minutes to an hour prior to carving. Use a sharp, flexible carving knife to first cut away the turkey legs, then the wings, then remove the turkey breast last.
The Best Pan-Drippings Turkey Gravy!
I always pair my turkeys with a pan drippings turkey gravy! It’s super easy to prepare and a great way to use up the pan sauce.
- Place a fine mesh strainer over a large mixing bowl or measuring cup. Remove all the aromatics (onions, apples, carrots) from the roasting pan and let the broth drain through the strainer before discarding the pieces.
- Line the strainer with a cheesecloth and strain the broth. You need 3 cups of broth for the gravy; add more broth if needed.
- Melt the ½ cup butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook for about 5 minutes, whisking occasionally, until the flour is cooked.
- Slowly begin pouring in the turkey broth, whisking well after each addition.
- Once all the broth has been added, continue to cook over medium heat until the gravy has thickened, about 5 minutes. Keep the gravy warm and covered until ready to serve.
Serving & Pairing Suggestions for Turkey
This lemon and herb spatchco*ck turkey can be served with all your favorite Thanksgiving dinner dishes! Here are some of my favorites for the holiday:
- Creamy Butter Mashed Potatoes
- The Best Sweet Potato Casserole
- Maple Glazed Sweet Potatoes
- Homemade Orange Cranberry Sauce
More Recipes to Try!
Check out some of my other roasted turkey recipes you’re sure to love!
- – a fan favorite! Roasted turkey with a garlic and herb spread – super juicy, delicious, and aromatic!
- Maple Glazed Roasted Turkey
- – perfect for smaller Thanksgiving celebrations.
Lemon & Herb Spatchco*ck Turkey Recipe (video)
1 hour hr prep + 2 hours hrs cook + 1 day d Marinating Time (Optional)
10 servings
Learn how to make a spatchco*cked turkey with my easy video tutorial! Plus, lemon and herb mayo spread for seasoning this roasted turkey!
IngredientsUS Customary – Metric
US Customary – Metric
8 to 12 lbs whole turkey
For Roasting Pan Only:
1 large onion
2 large carrots
2 large celery sticks
10 garlic cloves
1 large apple
1 large orange
2 medium lemons
2 stems EACH: fresh thyme, fresh rosemary
2 cups chicken broth
For Lemon & Herb Mayo Spread:
1 cup mayonnaise, I prefer avocado oil mayo
zest from 3 lemons
2 tbsp lemon juice, freshly squeezed
1 1/2 tbsp sea salt
1 1/2 tbsp fresh thyme
1 1/2 tsp EACH: dried garlic, dried onion
1 1/2 tsp EACH: dried basil, dried oregano
1 tsp ground black pepper
For Turkey Gravy:
1/2 cup unsalted butter
1/2 cup all-purpose flour
extra chicken broth, 3 cups total needed
For Garnishing Platter:
mini apples, pomegranate, cranberries, rosemary stems, lemons
Instructions
Before the Recipe:
I recommend purchasing your turkey at least 1 week before the holidays to allow it enough time to thaw. My turkeys usually take about 5 to 6 days to thaw in the refrigerator. Place them into a large bowl or casserole to catch any liquids.
You can also pair this recipe with my Apple Cider Turkey Brine. I use this brine with all my turkey recipes! It’s super easy to do and it adds lots of great flavor to the turkey, in addition to making it juicier!
Preparing the Roasting Pan:
Start by preheating the oven to 400°F. You’ll need a large, deep roasting pan for the recipe; I use a deep baking sheet with a wire rack.
Slice the onion, apple, orange, and lemons into ½-inch wedges. Chop the celery and carrots into 1-inch chunks.
Layer the onion, apple, orange, lemon, garlic, celery, and carrot in an even layer into the roasting pan. Top with a few sprigs of fresh thyme and fresh rosemary.
Place the wire rack over the top of the spread aromatics and veggies. Pour the 2 cups chicken broth into the pan.
How to Spatchco*ck a Turkey:
Remove the turkey from its packaging, rinse it under cold water, then pat the turkey dry with paper towels.
Place the turkey breast side down onto a sturdy cutting board. Using a sharp chef’s knife, slice through the meat and bone along both sides of the backbone.
Once you’ve cut through the skin and meat, use kitchen shears to help cut through the bone.
Once the backbone is removed, locate the rib cage on either side of the sternum and cut through the bones. This will help flatten the turkey.
Turn the turkey right side up, with the breast facing upwards. Use the heels of your palms to apply pressure to the top of the turkey breast, further breaking the bones and completely flattening the bird.
Transfer the flattened turkey onto the wire rack in the roasting pan. Tuck the wing tips underneath to prevent burning.
Lemon & Herb Spread:
Place the mayonnaise into a large mixing bowl. Zest 3 large lemons, adding the zest to the bowl. Squeeze in 2 tablespoons of fresh lemon juice.
Add in all the spices and herbs: salt, pepper, dried garlic, dried onion, dried basil, and dried oregano. Stir everything together.
Before applying the spread, use your hands to carefully separate the skin around the turkey breasts from the meat. Slide your hand between the skin to create a pocket.
Using a spatula, apply the lemon spread first to the underside of the turkey. Flip it right side up and apply the spread all over the top and add a few spoonful’s of spread underneath the skin around the turkey breast.
For best tasting results, I recommend marinating the turkey overnight or for 24 hours. This will allow the meat to absorb all the delicious flavors of the spread.
Roasting Instructions:
Roast the spatchco*cked turkey at 400°F until the internal temperature at the thickest part of the turkey reaches 165°F. Insert a digital thermometer at the thigh and breast joint.
If your turkey starts to brown too quickly, lay a sheet of foil over the top of the turkey to prevent it from burning. You can use a knife to gently scrape off any burnt areas of the spread afterwards.
The roasting time for a spatchco*cked turkey will depend completely on the weight of the bird. Here’s an approximate estimate for roasting times:
–8 Lbs – 1 hour and 30 minutes; plus/minus 10 minutes
–10 Lbs – 2 hours; plus/minus 10 minutes
–12 Lbs – 2 hours and 30 minutes; plus/minus 10 minutes
Resting Suggestions:
Once the turkey has reached the proper internal temperature, remove it from the oven. Use a baster to pour the pan broth over the turkey, rehydrating the skin.
Allow the turkey to rest for at least 30 minutes to an hour prior to carving. Use a sharp, flexible carving knife to first cut away the turkey legs, then the wings, then remove the turkey breast last.
Making the Turkey Gravy:
For making turkey gravy: Place a fine mesh strainer over a large mixing bowl or measuring cup. Remove all the aromatics (onions, apples, carrots) from the roasting pan and let the broth drain through the strainer before discarding the pieces.
Line the strainer with a cheesecloth and strain the broth. You need 3 cups of broth for the gravy; add more broth if needed.
Melt the ½ cup butter in a medium-sized saucepan over medium heat. Whisk in the flour and cook for about 5 minutes, whisking occasionally, until the flour is cooked.
Slowly begin pouring in the turkey broth, whisking well after each addition.
Once all the broth has been added, continue to cook over medium heat until the gravy has thickened, about 5 minutes. Keep the gravy warm and covered until ready to serve.
Nutrition
Serving: 1(1 pound turkey, no gravy) | Calories: 612kcal | Carbohydrates: 2g | Protein: 70g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 241mg | Sodium: 1550mg | Potassium: 754mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg
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Course:
- Dinner
- Recipes
Cuisine:
- American
Recipe Type:
- Chicken Recipes
Holiday:
- Christmas
- Thanksgiving
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