Thanksgiving, right? It’s all about that *one* dish that makes everyone go “Wow!”. And trust me, this Maple Orange Glazed Spatchcock Turkey? Yeah, it’s gonna be THAT dish. Forget dry, boring turkey. We’re talkin’ crispy, sweet skin and juicy, flavorful meat that’ll have your guests begging for seconds… and maybe even the recipe!
I remember one year, my Aunt Carol brought a sad, flavorless bird. Bless her heart, she tried! But everyone was kinda just… polite. This recipe? Total opposite! Think about biting into a turkey where the skin practically shatters with a sweet, citrusy burst, and then… BAM! Juicy, tender meat. My mouth is watering just thinking about it!
Seriously, ditch the same-old, same-old this year. This Maple Orange Glazed Spatchcock Turkey is the secret weapon you need to steal the Thanksgiving spotlight. It’s easier than you think, and the results? Unbelievable. Get ready for the best Thanksgiving *ever*!
Why You’ll Love This MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Quick and Even Cooking
Okay, so spatchcocking sounds fancy, right? But honestly, it just means flattenin’ the turkey! And guess what? That means it cooks WAY faster and more evenly. No more dry breast and undercooked thighs! It’s a total game changer, trust me.
Bursting with Flavor
Seriously, the flavor combo here is outta this world! You’ve got the sweet, cozy vibes from the maple syrup, the zesty brightness of the orange, and then those savory herbs… It’s like a Thanksgiving party in your mouth! My favorite part is how it all just *works* together.
Impress Your Guests
Let’s be real, Thanksgiving is also about showing off a little, right? This turkey? Total showstopper. The golden, glistening skin, the amazing aroma… Your guests will be snapping pics before they even grab a plate. Get ready for the compliments to roll in!
Ingredients for Your MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Alright, let’s talk ingredients! You’ll need a 12 pound turkey, of course. For the herb butter, grab 3/4 cup of butter – I like Kerrygold, it’s super creamy – cubed and softened, plus 4 minced garlic cloves and a tablespoon of finely chopped fresh thyme. Don’t skimp on the fresh thyme, it makes a difference! You’ll also need 1 large sliced onion, 2 sliced oranges, salt and pepper to taste, 1/3 cup of orange juice, and 1/3 cup of pure maple syrup. Not that fake stuff, okay? Real maple syrup is key!
How to Spatchcock a Turkey for the MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Okay, so spatchcocking a turkey might sound intimidating, but trust me, it’s easier than carving it! It’s all about removing the backbone and flattening the bird. This lets it cook faster and more evenly. Plus, you get that amazing crispy skin *everywhere*. Ready to get started? Let’s do it!
Removing the Backbone
First things first, safety! You’ll want a good, sharp pair of kitchen shears or a sturdy knife. Place the turkey breast-side down on a cutting board. Now, cut along one side of the backbone, then the other, to remove it completely. Don’t worry if it’s not perfect; we’re just aiming to get it out! You can save the backbone for stock later, too – bonus!
Flattening the Turkey
Alright, backbone’s gone! Now flip the turkey over so it’s breast-side up. You’ll see the keel bone (that’s the breastbone). Press down firmly on the breastbone to flatten the turkey. You might hear a little crack – that’s totally normal! You want the turkey to lay as flat as possible so it cooks evenly. And that’s it, you’ve spatchcocked a turkey!
Making the MAPLE ORANGE GLAZE for Spatchcock Turkey
Okay, this glaze? It’s where the magic *really* happens! Just whisk together 1/3 cup of orange juice and 1/3 cup of pure maple syrup. Seriously, that’s it! But don’t underestimate it. The orange juice brings a bright, citrusy tang that cuts through the richness of the turkey, and the maple syrup adds that perfect touch of sweetness. Trust me; you’ll want to taste it to make sure it’s just right. You might even want to add a *tiny* pinch of salt to balance the sweetness even more!
Step-by-Step Instructions for MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Alright, you’ve got your spatchcocked turkey, your amazing glaze, and now? Let’s get cookin’! I promise, this is gonna be easier than you think. Just follow these steps, and you’ll have a Thanksgiving masterpiece in no time! Don’t worry if you mess up a little; even mistakes taste good with this recipe!
Preparing the Herb Butter
Okay, this herb butter is KEY. In a small bowl, mix together that softened butter, minced garlic, fresh thyme, salt, and pepper. Now, gently loosen the skin on top of the turkey breasts. We’re gonna sneak about 1/3 of that herby goodness *under* the skin. Then, rub the rest all over the outside of the turkey. This is what makes that skin so flavorful!
Roasting the Turkey
Preheat your oven to 425F. Add your sliced onion and oranges to a baking sheet or roasting pan (they’ll add extra flavor!). Lay that beautiful spatchcock turkey on top. Tuck the wing tips *under* – this stops them from burning. Pop it in the oven, then immediately reduce the temperature to 350F. Roast for 30 minutes, then pour that glorious maple orange glaze all over the turkey! Continue roasting for another hour (or until a meat thermometer reads 160F), basting with the glaze every 20 minutes. Basting is important, don’t skip it!
Resting and Carving
Okay, this is important: RESTING! Once the turkey hits 160F, take it out of the oven and let it rest for at *least* 30 minutes (or even longer!). This lets the juices redistribute, giving you super-moist meat. Tent it loosely with foil to keep it warm. Then, carve that beauty up and serve! I like to start by removing the legs and thighs, then slicing the breast meat. Get ready for some serious “mmmms!”
Tips for a Perfect MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Want to take this turkey from “amazing” to “OMG!”? Here’s my secret sauce: Get yourself a good meat thermometer. Seriously, guessing the temp is a recipe for disaster! You’re aiming for 160F in the thickest part of the thigh. And whatever you do, *don’t* overcook it! Dry turkey is the worst. Also, don’t be afraid to tent the turkey with foil if it’s getting too brown before it reaches temp. That maple orange glaze can get dark quickly!
Frequently Asked Questions About MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Got questions? I’ve got answers! Here are a few things folks often ask about this Maple Orange Glazed Spatchcock Turkey. Don’t worry, there’s no such thing as a silly question when it comes to Thanksgiving!
What internal temperature should the MAPLE ORANGE GLAZED SPATCHCOCK TURKEY reach?
You’re aiming for 160F in the thickest part of the thigh. Pull it out then, ’cause it’ll keep cookin’ while it rests! And remember that meat thermometer is your best friend, so use it!
Can I prepare the MAPLE ORANGE GLAZED SPATCHCOCK TURKEY ahead of time?
Well, you can spatchcock it the day before and keep it covered in the fridge. But I really recommend roasting it the day you’re serving so the skin stays nice and crispy. Trust me, it’s worth it!
Estimated Nutritional Information for MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Okay, so everyone always asks about the nutrition, right? Well, each serving is roughly 550 calories BUT who’s counting on Thanksgiving?! Just enjoy it! (It’s got about 40g of protein, so that’s good, right?)
Enjoy Your Delicious MAPLE ORANGE GLAZED SPATCHCOCK TURKEY
Alright, you did it! You made the most amazing Maple Orange Glazed Spatchcock Turkey *ever*! Now, go show it off! And hey, if you loved this recipe (and I know you will!), leave a comment and rate it! Share it with your friends on social media, too! Let’s spread the Thanksgiving deliciousness!
Print
Maple Orange Glazed Spatchcock Turkey: 1 Unforgivable Sin
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This maple orange glazed spatchcock turkey is juicy, sweet, citrusy, and perfectly crispy. It is sure to steal the Thanksgiving spotlight.
Ingredients
- 12 pound turkey
- 3/4 cup butter, cubed and softened
- 4 garlic cloves, minced
- 1 tablespoon finely chopped fresh thyme
- 1 large onion, sliced
- 2 oranges, sliced
- Salt and pepper, to taste
- 1/3 cup orange juice
- 1/3 cup maple syrup
Instructions
- Place the turkey breast side down and cut alongside both sides of the backbone to remove it.
- Open up the turkey and score along the keel bone to make it easier to flatten.
- Flip the turkey breast side up and push down with your hands to flatten it.
- Preheat your oven to 425F.
- Mix the orange juice and maple syrup together and set aside.
- Make the herb butter by mixing the butter, minced garlic, thyme, salt and pepper in a small bowl.
- Use your hands to gently loosen the skin of the turkey on top of the breasts.
- Rub 1/3 of the herb butter under the skin.
- Rub the remaining herb butter on the outside of the turkey.
- Add the slices of onion and orange on a baking sheet or roasting pan, then lay the spatchcock turkey on top. Tuck the wing tips under.
- Place your turkey in the oven and reduce the oven temperature to 350F.
- Roast the turkey for 30 minutes, then pour the maple orange juice mixture all over the turkey.
- Continue roasting the turkey for another hour, or until the internal temperature is 160F, and baste the turkey with the maple orange glaze every 20 minutes.
- Remove the turkey from the oven, let it rest for at least 30 minutes, then carve and serve.
Notes
- Spatchcocking the turkey helps it cook more evenly.
- Basting ensures a flavorful and moist turkey.
- Resting the turkey allows the juices to redistribute.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 200mg
