Spatchcock Turkey with Parsley, Lemon & Nutmeg Pesto

Cooking time: 1hr 40mins

Serves: 6-8

Ingredients

-4kg bronze turkey

-100g unsalted butter

-1 bulb of garlic

-20g thyme 

-2 lemons 

-100g parsley

-1 nutmeg 

-Flaked sea salt and cracked black pepper

-200g extra-virgin olive oil

Method

-Firstly, remove the backbone of your turkey with a pair of clean garden, shears or scissors, then make a slit on the underside of the breast plate turnover and apply force onto the breast to flatten your turkey and adequately spatchcock it.

-Rub with oil and a good amount of salt and Place in the oven at 225°C for around 25 minutes, until the golden brown and blistered skin is achieved.

-mix your butter with chopped thyme, micro-planed garlic cloves and Micro-planed lemon zest.

-Take your turkey out of the oven and rub with your butter. 

-In the meantime, turn your oven down to 100° place your turkey back in for around one hour. Until you have an internal temperature of 62°C.

-then blend the rest of the ingredients together to make your pesto.

-When the turkey is up to temp, bring it out of the oven and smear with your pesto, rest for about 10 minutes, then carve & enjoy.