Serves : 10 – 12
Prep Time : 15 – 20 MINUTES
Cooking Time : 1 HOUR 30 MINUTES

Ingredients

Method

– Preheat the oven to 180℃.

– Place a roasting rack into a large oven tray or pan.

– Pat dry your spatchcocked turkey on both sides. Use your hands to rub the oil all over the turkey on both sides, and season generously with salt and pepper.

– Note: Option to also season the turkey with salt the day before and leave uncovered in the fridge overnight to dry brine, then pat dry the and add the oil the following day.

– Place the turkey on the rack, and tuck the wingtips under the breasts to prevent from burning. Sprinkle with the sage and rosemary.

– Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes or so.

– Increase the oven temperature to 200 degrees℃ for an additional 15 minutes, or until skin is crisp and golden.

– Remove turkey from the oven, cover loosely with aluminium foil, and allow to rest for 15 minutes before carving.

– Serve warm with gravy and all the trimmings.

– Note: Gravy and cranberry sauce recipes are in the Pantry