This traditional turkey, with a sweet rum-butter mixture twist, is simply irresistible.
Ingredients
- 10- to 12-pound turkey, spatchcocked
- 2 carrots, peeled, cut into 2- to 3-inch pieces
- 4 ribs celery, leaves removed, rough chopped
- 2 large yellow onions, peeled and cut into large chunks
- 1 orange, cut into 8 wedges
- 2 lemons, halved
- 2 heads garlic, cut in half crosswise
- 3 sprigs thyme
- 2 bunches sage
- ½ cup grapeseed or canola oil
- 2 tablespoons kosher salt
Directions
Rum-Butter Spatchcocked Turkey Directions
Heat oven to 400˚F. In large bowl, toss carrots, celery, onions, oranges, lemons, garlic, thyme, sage and oil. Spread in roasting pan.
Rub turkey with salt and pepper. Lay atop vegetables, breast side up, and tuck wings under. Rest at room temperature. Roast 1 hour.
Brush turkey with 1/3 of rum-butter glaze. Return to oven, and lower temperature to 350˚F. Roast for 10 minutes. Repeat basting process, and roast 10 minutes. Baste with remaining glaze, and roast until instant-read thermometer inserted at thickest part of thigh reads 170–175˚F.
Remove turkey from oven. Let rest 10–15 minutes. Use pan drippings to make gravy, if desired. Carve at table. Serves 8–10.
Rum-Butter Basting Glaze Ingredients and Directions
In medium saucepan, add 1 cup unsalted butter, 1 cup brown sugar, 1 cup dark rum, ½ teaspoon nutmeg, ¼ teaspoon cinnamon and ¼ teaspoon salt. Simmer until sugar is completely dissolved and mixture is ⅓ reduced. Set aside.
