Tarragon-Butter Roasted Spatchcocked (Butterflied) Turkey | Recipe Cart | Recipe Cart

Ingredients

• 1 (10- to 12-pound) turkey
• 1 tablespoon fine sea salt or table salt
• 8 tablespoons (1 stick/4 ounces) unsalted butter, at room temperature
• 4 cloves garlic, minced or finely grated
• 0.25 cups finely chopped fresh tarragon
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 1 teaspoon finely ground black pepper