Rosemary Lemon Spatchcocked Turkey

Name: Rosemary Lemon Spatchcocked Turkey
Ingredients: 1 13-lb turkey, spatchcocked – if your turkey is bigger than that, increase compound butter recipe; 1 1/2 sticks butter (room temperature); Zest of 2 lemons; 1 tbsp sea salt; 6 bunches of rosemary, stems removed

www.prestagefoods.com

Spatchcocked turkey results in a more evenly cooked bird that also cooks more quickly than roasting in the oven.

View full recipe on www.prestagefoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prestagefoods.com.

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Cooking tools:

Grill
Immersion blender
Instant-read thermometer
Kitchen shears
Aluminum foil
Carving knife

Ingredients

1 13-lb turkey, spatchcocked – if your turkey is bigger than that, increase compound butter recipe
1 1/2 sticks butter (room temperature)
Zest of 2 lemons
1 tbsp sea salt
6 bunches of rosemary, stems removed