A tasty greek inspired Thanksgiving staple!
GREEK-STYLE SPATCHCOCK TURKEY
1 turkey (10-12 pounds, neck and giblets removed, rinsed and patted dry)
3 lemons (1 whole, 2 sliced)
1 small bunch oregano
3 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 450º F.
Pat the turkey dry then turn it breast side down on a cutting board. Using sharp kitchen shears, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it is breast side up, then press down on it with your hands to flatten the bird.
Season the turkey well on both sides with salt and pepper. Place the turkey on a roasting rack set over a baking sheet, breast side up. Loosen the skin and place a few lemon slices underneath the skin where they fit easily. Stuff the remaining lemons along with the fresh oregano under the carcass for roasting. Drizzle the whole turkey with olive oil. Roast about 1 hour, until the turkey reaches 165ºF on a meat thermometer. Remove from the oven and rest for at least 20 minutes before carving.
To serve, carve and squeeze 1 lemon over the turkey.
Tip: Crunched for time? Have your butcher spatchcock the turkey for you!