Thanksgiving is over. Christmas is over. What am I doing with turkey now? This butterflied roast turkey was our centrepiece for last year’s Christmas lunch. It was so good I just couldn’t wait until next Christmas to post the recipe.
It’s basically an easier version of roast turkey that is butterflied and then marinated with sage butter and paprika. Butterflying (removing the back bone) cuts down the cooking time tremendously. But sorry friends, I couldn’t take any pictures as the process was really messy. However, I’ve explained it in the ‘method’ section.
This recipe is an Indo western fusion, so it tasted great with tricolor pulao. But you could serve it with salad, roti, or even cooked quinoa.
Moreover, I’ve even got a couple of delicious leftover ideas using this roast turkey coming up on the blog very shortly.
More Thanksgiving Recipes
- Cajun Turkey
- Tandoori Roasted Turkey Legs
- Tandoori Turkey with Homemade Gravy
- Indian Spiced Turkey | Video
- Healthy Turkey Tacos
- Turkey Puffs
- Leftover Turkey Curry | Video
- Turkey Fried Rice | Video
- Indian Thanksgiving Menu
- Savory Mashed Sweet Potatoes | Video
- Spiced Hasselback Sweet Potatoes | Video
Butterflied Roast Turkey
Ingredients
- 3.8 kg whole turkey
- 4 garlic cloves minced
- 125 g unsalted butter melted (if using salted butter, use less salt)
- 1 handful sage leaves finely chopped
- 2 tablespoon fresh lemon juice
- 2 tablespoon oil
- 3 tablespoon paprika
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Rinse turkey under cold running water. Pat dry using a paper towel.
- Remove the skin of turkey.
To butterfly the turkey:
- Use a sharp knife or kitchen scissors to cut and remove the backbone on the opposite side of turkey breasts. Then cut out the rib cage as well to open the cavity. Now turn it over with breast side up. Use your hands to press down to make it flat. Set aside.
To marinate turkey:
- Before you butterfly the turkey, make sure the marinade is ready. Place melted butter, sage and garlic in a bowl. Mix well. This mixture is called sage butter.
- Before marinating the turkey, score the legs and thighs. Now use your hands to rub the turkey really well with sage butter.
- Sprinkle paprika on top. Rub again. Pour the oil, and rub well again. Finally, season with salt and ground black pepper.
- Line a baking dish with baking paper. Place the turkey in it.
- Marinate turkey for at least 4 hours, or overnight if you can. Place it in the refrigerator.
To roast turkey:
- Preheat oven to 180 degree Celsius (160 for fan forced oven).
- Place turkey in the oven. Bake for 1 ½ hours.
- When done, remove it from oven, and cover loosely with an aluminium foil. Rest for 20 minutes. Serve warm.
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