Description

Looking for a holiday centerpiece that’s packed with flavor and cooks faster than a traditional roast? Parmesan Roast Turkey elevates a spatchcocked turkey with a creamy Parmesan-butter rub under the skin and a golden Parmesan crust on top.

Ingredients

Scale

Parmesan Roast Turkey uses simple, high-impact ingredients to create a cheesy, juicy bird. Here’s what you’ll need for 8 servings:

1 stick (8 tablespoons) unsalted butter, at room temperature: Forms the creamy base for the rub.
2 teaspoons minced fresh rosemary: Adds aromatic, earthy flavor.
2 teaspoons minced fresh thyme: Contributes fresh, herbaceous notes.
2 cloves garlic, minced: Infuses savory depth.
Finely grated zest of 1 lemon: Brightens the flavor.
1 ½ cups grated Parmesan (about 6 ounces): Provides nutty, cheesy richness.
Kosher salt and freshly ground black pepper: 1 tablespoon salt plus 1 teaspoon for the rub, and several grinds of pepper for seasoning.
One 10- to 12-pound turkey, spatchcocked: The flattened bird for even cooking.
2 tablespoons extra-virgin olive oil: Enhances browning and crispiness.

Why These Ingredients Matter

Parmesan: Adds a nutty, cheesy crust and flavor under and on the skin.
Spatchcocked Turkey: Cooks faster and more evenly than a whole bird.
Herbs and Lemon Zest: Elevate the rub with fresh, bright notes.
Butter and Olive Oil: Ensure juicy meat and crispy, golden skin.

Substitutions and Variations

Parmesan: Use Pecorino Romano for a sharper flavor or a vegan Parmesan for dairy-free.
Butter: Swap with plant-based butter for vegan or olive oil for a lighter option (may affect texture).
Rosemary/Thyme: Use dried herbs (reduce to ¾ teaspoon each) or substitute with sage or oregano.
Lemon Zest: Replace with orange zest or omit for a less citrusy flavor.
Turkey: Use a smaller (8-pound) or larger (14-pound) spatchcocked turkey; adjust cooking time (about 10-12 minutes per pound at 375°F).
Vegan Option: Not applicable for turkey; consider a plant-based roast with the same Parmesan-butter rub (use vegan alternatives).
Gluten-Free: Naturally gluten-free; ensure Parmesan is gluten-free.
Flavor Variations:
- Spicy Parmesan Turkey: Add ¼ teaspoon cayenne or red pepper flakes to the rub.
- Herb-Citrus Turkey: Double the lemon zest and add 1 tablespoon fresh parsley to the rub.
- Garlic Parmesan Turkey: Increase garlic to 4 cloves and add 1 teaspoon garlic powder.
- Smoky Parmesan Turkey: Use smoked paprika (1 teaspoon) in the rub for a smoky twist

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 8 tablespoons butter, 2 teaspoons rosemary, 2 teaspoons thyme, 2 cloves garlic, lemon zest, 1 ½ cups Parmesan, kosher salt, black pepper, 10- to 12-pound spatchcocked turkey, and 2 tablespoons olive oil.
Position an oven rack in the center and preheat to 375°F (190°C).
Fit a wire rack inside a rimmed baking sheet.

Tip: Ask your butcher to spatchcock the turkey (remove backbone and flatten) to save time; ensure the turkey is fully thawed (24 hours per 4-5 pounds in the fridge).

Step 2: Prepare the Parmesan-Butter Rub

In a medium bowl, combine 8 tablespoons softened butter, 2 teaspoons minced rosemary, 2 teaspoons minced thyme, 2 minced garlic cloves, lemon zest, ½ cup grated Parmesan, 1 teaspoon kosher salt, and several grinds of black pepper. Mix until smooth.

Tip: Use a fork to blend the rub evenly; soften butter fully for easy mixing.

Step 3: Prep the Turkey

Pat the spatchcocked turkey dry with paper towels on both sides to ensure crispy skin.
Season all over (flesh and skin sides) with 1 tablespoon kosher salt and several grinds of black pepper.
Place the turkey skin-side up on the prepared wire rack.
Gently work your fingers between the skin and meat on the breast and top of the legs to loosen.
Rub the Parmesan-butter mixture evenly under the skin, focusing on the breast and thighs.
Rub 2 tablespoons olive oil all over the skin, then sprinkle the remaining 1 cup Parmesan evenly over the top.

Tip: Spread Parmesan-butter carefully to avoid tearing the skin; press Parmesan gently onto the skin for adhesion.

Step 4: Roast

Roast the turkey at 375°F for 1 ½ to 2 hours, until the Parmesan is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 165°F.

Tip: Check temperature at 1 ½ hours; if browning too quickly, tent loosely with foil.

Step 5: Rest and Serve

Remove the turkey from the oven and let it rest on the wire rack for 30 minutes to allow juices to redistribute.
Transfer to a cutting board, carve into slices, and serve.

Tip: Resting is crucial for juicy meat; carve against the grain for tender slices.