
Put the roasting pan away and grab a sheet pan! I am about to show you a simple way to cook your Thanksgiving turkey with even easier clean up. This style of roasting a Turkey is hands down the easiest, most stress free and tastiest way to roast a whole turkey! The spatchcock method allows for an even cook and juicer product. Another great benefit on a day like Thanksgiving, this method frees up some oven space!
This recipe also includes my simple pan vegetable gravy. I will warn you that it is SO addicting! Combine that with how easy it is to make and I hope you will be as hooked as my family is!
Supplies:
- ¾ Baking Sheet
- Baking rack
- Foil
- Poultry sheers
- Cutting Board
- 8 Inch Chef Knife
- Cut resistant gloves
- Mixing Bowl
- Measuring spoon
- Kitchen twine
Ingredients:
- One whole turkey – you decide on the size!
- 1 tablespoon olive oil
- 2 tablespoon seasoning of your choice. I typically use simple black pepper, but this year I have been loving my Santa Maria Style “The Papa” seasoning.
- 2 cups carrots cubed
- 2 cups Kabocha Squash cubed (you can substitute sweet potato here)
Instructions:
- Prep oven to allow room for the turkey.
- Preheat oven to Convection Roast 450F.
- Line baking sheet with foil.
- Wash carrots and kabocha squash.
- Trim the ends off of the carrots and cut into 1-2 inch cubes.
- Slice kabocha squash in half, remove the seeds and cut into 1-2 inch cubes.
- Add all vegetables to the baking sheet over the foil. ** NOTE- I use carrots and kabocha squash as this is what my gut allows but you can also add some onions and celery here for additional flavor!
- Place baking rack over the vegetables.
“Spatchcock” the Turkey”



- Remove all the parts within the cavity of the turkey.
- Place the turkey on a cutting board breast side down.
- Using the poultry sheers start on the R side and cut along the spine on the outer side from the tail to the neck.
- Repeat this on the left side.
- Press down on the wings until you hear a cracking sound. This is the sound of the breast bone breaking which will help the turkey to lay flat.
- Turn the turkey over so that it is now breast side up and flatten.
- Place turkey on baking rack breast side up.
- Tuck the wings under the breasts.
- If your turkey legs hang off of the tray, use kitchen twine to pull them up. Wrap twine around leg and up to thigh and tie off.
Final Turkey Prep

- Pour one tablespoon of olive oil into your hands and massage over the turkey.
- Sprinkle seasoning over the turkey and massage into the turkey.
- Carefully lift tray and place in the oven for 45 minutes.
- After 45 minutes, check temperature, turn tray so that the opposite side of the bird is facing you.
- Cover with foil.
- Continue cooking.
- Check temperature again after 20 minutes (or sooner for smaller birds nearing final temperature). As you near 155F internal temperature continue to check temperature every 5-10 minutes depending on how close you are.
- Roasting time will depend on your oven as well as the size of the bird.
- Cook turkey until the internal temperature of the breast meat reaches 155F.
- Carefully remove tray from oven and allow to rests for 15 minutes which will complete the cooking process. I emphasize CAREFULLY here. There will be hot juice on the bottom of the pan!
- Transfer turkey to platter.
Make the Vegetable Gravy



- Remove the baking rack that covers the vegetables
- Add the vegetables as well as the turkey drippings to a high speed blender and blend until smooth
- THAT’S IT!
ENJOY!!!