Honey-Herb Butter Spatchcock Turkey and Gravy

1. Place a flat, wet kitchen towel onto a clean surface. Place a cutting board on top of the towel and the turkey onto the cutting board. Remove the plastic hock lock and discard, then remove the turkey neck and the giblets and set aside for the gravy. Pat the turkey dry on all sides with paper towels, then place the turkey breast side down. Locate the backbone and using a pair of kitchen shears, begin to cut starting at the tail end along the backbone as close to the bone as possible. Note: you will need to cut through some small bones. Repeat the process on the other side of the backbone until you have removed the bone in one piece. Use the shears to cut away any loose overhanging skin by the neck opening. Set the bone aside with the giblets and the neck.

2. Flip the turkey over, splay the legs outward and use both hands to press the breast bone down until you hear a couple cracks and the turkey has flattened. 

3. Next, place a rack over your sink and place the turkey onto it, spreading it out. Boil one cup of the water, then evenly pour the water over the surface of the turkey. This renders a little of the fat and tightens the skin for a more crisp, browned skin.  

4. Place a baking rack over a half sheet pan and place the turkey onto the rack, splaying the legs and tucking the wings to ensure it is not hanging over the edges. Pat the turkey dry once more with paper towels, then sprinkle the kosher salt all over the turkey on both sides. Don’t worry about using every bit of salt, just be sure to coat the turkey in all areas. Refrigerate overnight uncovered.

5. Next, place the backbone onto a cutting board and use a sharp kitchen knife to cut into 3-4 smaller pieces. Place the backbone, neck and giblets in an airtight container in the refrigerator with the turkey to make the gravy the next day. 

6. Remove the turkey, bones and giblets from the refrigerator 1 hour before roasting. Preheat the oven to 425°F, then make the butter. Add the butter, olive oil, honey, garlic, rosemary, thyme, paprika and salt to a medium bowl and use a fork to mix the butter until all ingredients are well combined. 

7. Dry off the turkey with paper towels, then use clean hands or gloves to gently lift the skin above the breasts. Lift the skin on one side of the breast and stuff 2 sage leaves inside, keeping them as flat as possible. Next, add 1 tablespoon of the butter under the skin and press down to spread it out. Repeat on the other side. Use the remaining butter to evenly coat the skin, including the legs and wings. If the butter begins to harden as you spread, run a spoon under hot water and use it to soften the butter to make it easier to spread. Once the turkey is coated, add 2 cups of water to the bottom of the pan underneath the rack. 

8. Place the turkey in the oven for 45 minutes without opening the oven door. After 45 minutes, cover the turkey with aluminum foil over all parts of the skin, and reduce the heat to 325°F. Cook for another hour and 15 minutes to 2 hours (depending on the size), checking the temperature after an hour and 15 minutes to see where it is at. Remove the turkey from the oven when it reaches 150-152°F at the thickest part of the breast. Remove the foil and tent the turkey with new foil, then allow it to rest for 45 minutes. The temperature will rise to 165°F as it rests. 

9. While the turkey is roasting, make the stock for the gravy. Add 4 cups of water, the giblets, the turkey neck, the backbone pieces and the onion to a boil, then reduce heat to medium low and allow it to cook down for about 1 hour and 15 minutes, until the liquid has reduced a little more than halfway. Remove it from the heat, then strain the bones and giblets over a saucepan and place the pan onto the stove–this is the turkey stock. Remove the neck bones, back bones and the heart (the large tough organ with the giblets). 

10. Next, Place the remaining giblets and onion pieces onto a cutting board, ensuring there are no small bones, and finely chop, then add then add them to the saucepan. Once the turkey is done, add the drippings from the sheet pan to the saucepan along with the light cream. Dissolve the starch in the remaining 2 cups of water and finally add that to the saucepan. Whisk it together, then bring the mixture to a boil, then reduce the heat to medium, whisking constantly until it has thickened into a gravy, about 3-4 minutes. Add salt and pepper to taste. If you would like the gravy thicker, add ½ tablespoon with 1 tablespoon of water at a time and then whisk. 

11. After the turkey has rested and the temp has reached 165°F, begin to carve the turkey by removing the legs and thighs first, then the breast and wings. If desired, place the thighs and legs back in the oven and cook until 185-190°F while tenting the breast with foil.