Cooking Your Turkey
Recipe by: Chop Shop Team
Looking for a show-stopping turkey that’s juicy, flavorful, and cooked to perfection? This recipe has you covered! Featuring premium D’Artagnan birds, known for their exceptional quality and raised without antibiotics or hormones, your turkey will be a standout centerpiece. Whether you choose a classic whole roast or a spatchcocked bird for quicker, more even cooking, you’ll enjoy crispy, golden skin and tender, succulent meat. Seasoned with a buttery herb blend and roasted alongside citrus and aromatics, this turkey is perfect for any celebration. With detailed cooking times for all sizes—including bone-in turkey breast—flawless results are guaranteed every time.
Ingredients:
1 whole turkey (8-20 pounds)
1/2 cup unsalted butter, softened
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
1 tsp smoked paprika (optional)
1 tbsp fresh herbs (thyme, rosemary, and sage), finely chopped
1 lemon, halved
1 onion, quartered
4 garlic cloves, smashed
General Cooking Times
Whole Turkey (Unspatchcocked) at 325°F (163°C):
8–10 lbs: 2.25–2.75 hours
10–12 lbs: 2.5–3 hours
12–14 lbs: 3–3.75 hours
14–16 lbs: 3.75–4 hours
16–18 lbs: 3.75–4.25 hours
18–20 lbs: 4.25–4.5 hours
Spatchcocked Turkey at 400°F (204°C):
8–10 lbs: 1.5–1.75 hours
10–12 lbs: 1.5–2 hours
12–14 lbs: 2–2.25 hours
14–16 lbs: 2.25–2.5 hours
16–18 lbs: 2.25–2.5 hours
18–20 lbs: 2.5–2.75 hours
Bone-In Turkey Breast at 325°F (163°C):
6–8 lbs: 2–2.5 hours
All turkeys are done when the breast reaches 165°F (74°C) and the thigh or dark meat hits 175°F (79°C). Always check with a meat thermometer.
Step-by-Step Instructions
1. Prep the Turkey or Breast:
Preheat your oven to 325°F for whole (unspatchcocked) or bone-in breast. Use 400°F for spatchcocked turkey.
Remove the giblets and neck from the cavity of a whole turkey. Pat the meat dry with paper towels for crispy skin.
2. Spatchcock the Turkey (Optional):
Place the turkey breast-side down on a cutting board.
Using sharp kitchen shears, cut along one side of the backbone, from tail to neck. Repeat on the other side to remove the backbone.
Flip the turkey breast-side up and press firmly on the breastbone until the turkey lies flat.
3. Season the Turkey or Breast:
In a small bowl, combine butter, olive oil, salt, pepper, garlic powder, paprika (if using), and herbs.
Rub the mixture generously under the skin, over the skin, and inside the cavity (for whole turkeys).
For a bone-in turkey breast, rub the mixture thoroughly over the breast and under the skin.
4. Roast the Turkey or Breast:
Whole Turkey (Unspatchcocked):
Place the turkey breast-side up on a roasting rack inside a large pan.
Stuff the cavity with the lemon, onion, and garlic for extra flavor.
Roast according to the times listed, basting with pan drippings every 30-45 minutes.
Spatchcocked Turkey:
Arrange the flattened turkey on a large rimmed baking sheet lined with foil or parchment.
Place the lemon, onion, and garlic under the turkey for added aroma.
Roast according to the spatchcock times, rotating the pan halfway for even cooking.
Bone-In Turkey Breast:
Place the breast on a rack inside a roasting pan.
Add 1 cup of chicken or turkey stock to the pan to keep it moist.
Roast according to the times listed, basting occasionally.
5. Rest and Carve:
Once the turkey or breast reaches the target temperature, remove it from the oven and tent loosely with foil.
Let it rest for 20–30 minutes to allow the juices to redistribute.
Carve and serve.
Pro Tips:
Dry brine: Season the turkey with salt 24-48 hours before roasting for better flavor and moisture.
Crispy skin: Pat the turkey dry and roast uncovered for the last 30 minutes.
For extra flavor: Add aromatics (like rosemary sprigs or sliced oranges) to the roasting pan.
Enjoy your perfectly cooked turkey or turkey breast! 🦃