3-INGREDIENT THANKSGIVING TURKEY WITH ORANGE AND SAGE

3-Ingredient Thanksgiving Turkey with Orange and Sage image

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.

Provided by Anna Stockwell

Categories Thanksgiving 3-Ingredient Recipes turkey Sage Orange Roast Dinner

Yield 8-10 servings

Number Of Ingredients 6

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Ingredients

2 navel oranges
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped sage, plus 4 sprigs
1 (12-14-pound) turkey, neck and giblets removed
Olive oil (for brushing)

Steps:

Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.
Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears-this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.
With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6-18 hours.
Arrange a rack in middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30-60 minutes to air dry.
Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55-65 minutes more.
Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.