Haitian Style Spatchcock Turkey (Seasoned with Epis)
This Haitian-style spatchcock turkey is roasted with bold spices, citrus, and herbs for a juicy, evenly cooked holiday centerpiece full of bright flavor. The spatchcock technique speeds up roasting time while creating rich drippings perfect for an easy homemade gravy.
Servings 12 servings
Calories: 528kcal
Ingredients
- 12 pounds whole turkey ≈12–14 lbs, patchcocked (backbone removed and flattened
- ½ cup Haitian epis seasoning
- 2 tablespoons Creole seasoning preferred salt-free
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped (or 1 teaspoon dried)
- 2 tablespoons fresh thyme leaves 1 teaspoon dried
- ¼ cup olive oil
- 2 tablespoons unsalted butter softened
- ½ teaspoon ground black pepper
- ½ teaspoon paprika Spanish (smoked) or Hungarian. (optional, for color)
- 1 lemon juiced
- 1 orange juiced
- Salt to taste optional, depending on Creole seasoning
- 1 cup low-sodium chicken broth
Equipment
- Kitchen Shears or Kitchen Knife
- Paper Towels for patting turkey dry
- Mixing Bowl small one to combine seasoning
- Aluminum Foil
- Alarm Baking Thermometer or Instant-Read Thermometer
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Turkey: Place the spatchcocked turkey on a large sheet pan fitted with a wire rack. Optional: lightly rub the turkey all over with fresh lime or lemon to help neutralize odors, then pat it completely dry with paper towels. Keeping the skin dry helps the seasoning stick and encourages browning. Tuck the wing tips underneath the breast area to prevent burning during roasting.
- Make the Marinade: In a bowl, mix together the Haitian epis, minced garlic, rosemary, thyme, olive oil, softened butter, black pepper, paprika (if using), and the lemon and orange juices until it forms a paste.
- Season the Turkey: Gently loosen the skin over the breasts and thighs, and spread the marinade only under the skin and inside the cavity area if desired. Lightly season the top of the skin with Creole seasoning to help with browning and color.
- Refrigerate the turkey to marinate, preferably overnight or for several hours. (Do not marinate at room temperature.)
- Preheat the Oven: Preheat the oven to 400 °F. Keep the turkey refrigerated until the oven is ready, then transfer it directly to the oven.
- Roast the Turkey: Place the turkey, still on the wire rack, into the oven. Pour chicken broth (or water) into the bottom of the pan to prevent drippings from burning.
- Optional but recommended: Place the backbone, any turkey trimmings, onions, garlic, and herbs on a separate sheet pan and roast alongside the turkey. These will deepen the flavor of the gravy.
- Roast for 1.5–2 hours, or until the thickest part of the breast reaches 165 °F and the thighs reach 175 °F. (No basting needed.)
- Rest and Save the Drippings: Remove the turkey from the oven and let it rest for 20 minutes before carving so the juices can settle. Pour or scrape the drippings from the roasting pan into a heatproof container. These will be used to make the gravy.
Video
Notes
- Visit: How to Spatchcock a Chicken: Easy Step-by-Step Guide for Juicy, Even Cooking
- For extra flavor, reserve the pan drippings and make a gravy by whisking them with flour and broth over medium heat.
- If you don’t have a roasting rack, use chopped onions, carrots, and celery to elevate the turkey in the pan. This also enhances the drippings for gravy.
- Dried rosemary can be strong, so if you prefer milder herb notes, use ½ teaspoon instead of the full teaspoon.
- Rub dried herbs between your fingers before adding them to release their oils.
Nutrition
Calories: 528kcal | Carbohydrates: 4g | Protein: 71g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 237mg | Sodium: 368mg | Potassium: 804mg | Fiber: 1g | Sugar: 2g | Vitamin A: 719IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg
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