| Butterflied Turkey With Herb Gravy
Everyone always loves the turkey cooked this way nice and browned & juicy. The gravy is a must too.
Cut each side of the backbone with poultry shears. Save the bone for soup. Press down on the turkey and flatten it on both sides. Tuck garlic and herbs under the bird and under the wings and legs. Skin side facing up. Rub with oil and salt.
Start at 450* baste with pan juices after 20 min. Lower temperature if browning too fast. A twelve pound turkey is usually cooked in about 90 minutes.
The turkey is more evenly browned and cooks in half the time. The breast stays moist and tender protected by the wings. Always use a thermometer in the thickest part of the thigh. The stock from the bones always makes a great gravy.
Never did this with a large turkey but I am sure it would work. Saves space in the oven for cooking other things at the same time. Could always make two in the same amount of time.
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Sueanne
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