Q1: What is spatchcocking, and do I have to do it myself?

Spatchcocking is simply the process of removing the backbone of a bird so it can be pressed flat.6 While you can do it at home with a sturdy pair of kitchen shears, the absolute easiest method is to ask your butcher to do it for you when you buy your turkey.

Q2: Will the Parmesan cheese on top of the skin burn?

No! Because you are roasting at a moderate, 375°F temperature, the Parmesan will have plenty of time to melt and transform into a beautiful, crispy, and deeply golden-brown crust without burning.

Q3: Can I brine my turkey before using this recipe?

You can, but one of the beautiful benefits of this method (with the butter under the skin) is that it is so effective at keeping the turkey moist, a brine is not necessary. If you do choose to use a brined turkey, be sure to significantly reduce the amount of salt you add to the turkey and to the butter mixture.

Q4: How do I adjust the cooking time for a larger or a smaller turkey?

The best and only foolproof method is to rely on your meat thermometer, not the clock. A good rule of thumb for a spatchcocked turkey is to plan for about 8-10 minutes of total roasting time per pound. Always check for the final, safe internal temperature of $165^{\circ}F$.

Q5: Can I make this with a regular, whole turkey?

You can, but you will lose all the brilliant benefits of the spatchcocking method! A whole turkey will take at least twice as long to cook, will not cook as evenly, and will not have as much crispy skin.

Parmesan-Crusted Turkey (

Parmesan-Crusted Turkey (A Foolproof & Fast Spatchcock Recipe!)

A simple yet elegant recipe for a juicy and flavorful Parmesan Roast Turkey, perfect as the centerpiece for a holiday meal. This recipe uses a spatchcocked (butterflied) turkey, which allows it to cook more quickly and evenly. A savory compound butter made with Parmesan cheese, fresh herbs like rosemary and thyme, garlic, and lemon zest is rubbed under the skin to keep the meat moist. The skin is then oiled and coated with more Parmesan, resulting in an incredibly crispy, cheesy, and golden-brown exterior when roasted.

Author: Grace

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
2 cloves garlic, minced
Finely grated zest of 1 lemon
1 1/2 cups grated Parmesan (about 6 ounces), divided
Kosher salt and freshly ground black pepper
One 10- to 12-pound turkey, spatchcocked
2 tablespoons extra-virgin olive oil

Instructions

Position an oven rack in the center of the oven and preheat to 375°F. Fit a wire rack inside a large, rimmed baking sheet.
In a medium bowl, combine the room-temperature butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon of salt, and several grinds of pepper until smooth.
Pat the spatchcocked turkey dry with paper towels. Season it all over (both under and on top of the skin) with 1 tablespoon of salt and more pepper.
Place the turkey skin-side up on the prepared wire rack.
Carefully work your fingers between the skin and the meat on the breast and thighs to loosen it. Rub the prepared Parmesan-butter mixture evenly under the skin.
Rub the olive oil all over the skin, then sprinkle with the remaining 1 cup of Parmesan cheese.
Roast for 1 1/2 to 2 hours, until the Parmesan crust is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Let the turkey rest for at least 30 minutes before carving and serving.

Notes

This is a showstopper main course that is perfect for a holiday dinner like Thanksgiving or Christmas.
Spatchcocking the turkey (removing the backbone so it can lie flat) is a key technique that significantly reduces the cooking time and promotes even cooking. You can ask your butcher to do this for you.
Placing the flavorful compound butter *under* the skin is a crucial step that bastes the meat as it cooks, keeping it exceptionally moist.
Resting the turkey for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is tender and not dry.

Find it online: https://www.eatswithsoul.com/parmesan-crusted-turkey/