Roasted spatchcock turkey with potatoes savoyarde

You can make this perfectly cooked turkey with crispy skin in under 90 minutes!

Why wait for a special occasion to enjoy this turkey recipe when you can make it in just 90 minutes? Chef Stefano Faita offers a mouth-watering Italian-style turkey dish with savoury garlic parmesan potatoes that’ll have you wanting to indulge in more often. This dish combines perfectly cooked turkey, flavourful potatoes, and roasted carrots for a truly satisfying meal. Additionally, this recipe provides a simple way to ensure your turkey comes out juicy and extra crispy.


Potatoes Savoyarde

Roasted Carrots with Garlic and Parmesan Cheese


Italian-style spatchcock turkey method:

  1. Preheat the oven to 450°F. 
  2. Spatchcock the turkey by cutting out the backbone and cracking the breastbone. Reserve the backbone and any trimmings you have for making turkey stock. 
  3. Loosen the skin over the breast and flatten the butter in between the skin and breast meat. Mix together the herbs, lemon zest, and olive oil in a bowl. Rub the turkey all over with the herb mixture and let it rest for 1 hour at room temperature. 
  4. Transfer turkey to a parchment lined sheet pan and roast in the oven, rotating occasionally, until an instant read thermometer reads 165°F, about 1hr 20 min. Carve and serve with pan juices.

Potatoes savoyarde method:

  1. Preheat the oven to 375°F. 
  2. Grease an 9×13-inch baking dish with the butter. 
  3. Place about 1⁄3 of the potato slices on the bottom of the dish. Season with salt and pepper to taste. Add about 1⁄3 of the garlic, thyme, and cheese. Repeat to create three even layers. 
  4. Carefully pour the hot stock along the edges of the baking dish. Avoid getting the cheese wet. 
  5. Cover with aluminum foil and bake for 30 minutes. 
  6. Uncover and bake for an additional 25 minutes, or until the potatoes are tender and the cheese is golden brown.

Roasted carrots with garlic and parmesan cheese method:

  1. Preheat the oven to 425°F. 
  2. Line a large baking sheet with parchment paper. 
  3. Place carrots, olive oil, garlic, salt, pepper and a teaspoon of thyme in a bowl and toss to coat. 
  4. Spread the carrots on the baking sheet and roast for 15 minutes. 
  5. Sprinkle the cheese on top, then continue to roast until the carrots are tender, about 5 to 10 more minutes. 
  6. Serve warm or at room temperature with the remaining thyme sprinkled on top 

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