Rosemary Lemon Spatchcocked Turkey Recipe - National Turkey Federation
Spatchcocked turkey results in a more evenly cooked bird that also cooks more quickly than roasting in the oven.
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Cooking tools:
- Immersion blender
- Grill
- Instant-read thermometer
- Kitchen shears
- Microplane
- Carving knife
- Cutting board
- Aluminum foil
- Measuring spoon
- Mixing bowl
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
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