parmesan Turkey
This stunning roast turkey is infused with rich, nutty Parmesan flavor both under and over the skin. Spatchcocking the bird ensures even cooking, crispy skin, and faster roasting—plus a gorgeous golden crust of cheesy goodness.
Ingredients
1 stick (8 tablespoons) unsalted butter, room temperature
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 cloves garlic, minced
Zest of 1 lemon, finely grated
1½ cups grated Parmesan cheese (about 6 oz), divided
Kosher salt and freshly ground black pepper, to taste
One 10- to 12-pound turkey, spatchcocked (ask your butcher!)
2 tablespoons extra-virgin olive oil
Instructions
Preheat the oven to 375°F (190°C). Set a wire rack inside a large rimmed baking sheet and set aside.
Make the Parmesan butter: In a medium bowl, mix the softened butter with rosemary, thyme, garlic, lemon zest, ½ cup Parmesan, 1 teaspoon salt, and a few grinds of black pepper until smooth and well blended.
Season the turkey: Pat the turkey dry with paper towels. Generously season both the underside and skin side with about 1 tablespoon salt and several grinds of black pepper. Place the turkey skin-side up on the prepared rack.
Butter under the skin: Carefully slide your fingers under the turkey skin over the breasts and thighs to loosen it. Evenly spread the Parmesan butter underneath the skin.
Crisp the outside: Rub the olive oil all over the turkey skin, then sprinkle the remaining 1 cup of Parmesan over the entire surface.
Roast the turkey: Bake for 1½ to 2 hours, or until the Parmesan is golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Rest and serve: Let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.
- Pro Tip
Don’t skip the resting time! Resting the turkey after roasting is just as important as seasoning it. This ensures the juices stay locked inside, making your turkey moist, tender, and flavorful in every bite.
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