Spatchcock Turkey with Lemon Thyme Gravy

Add some zest to your gravy this year!

15 min
2 hrs
Rest time 30 minutes


Spatchcock Turkey

  1. Preheat oven to 425.
  2. Rub skin with butter and season heavily with salt and pepper.
  3. Tie up bird and place in a rack in a baking tray.
  4. Roast at 425 F for 1 hour, turn oven down to 325 F until eternal temperature hits 165 F. Remove and let rest for 30 minutes.


  1. In a large roasting pan toss bones, celery, carrots, onion, garlic and tomato paste. Roast at 400 until golden.
  2. Remove to a large pot and deglaze pan with champagne.
  3. Add water and lemon thyme to the pot with pan drippings.
  4. Simmer for 1 hour.
  5. Strain.
  6. In a saucepot cook butter and flour to a blond colour. Slowly add your Turkey stock while whisking.
  7. If you get lumps simply strain, if it’s too thin just reduce the gravy, season and serve.