Roasted Spatchcock Turkey with Mignonette Butter

Prep Time: 8 hours 20 minutes

Cook Time: 3 hours 30 minutes

Serves: 18

16 lbs. fresh turkey, spine cut out and turkey pressed flat to spatchcock

8 oz. unsalted butter softened at room temperature

⅓ cup shallots, minced fine

4 tsp. red wine vinegar

Place turkey on a sheet pan fitted with wire rack. Season liberally with salt and pepper on both sides of turkey.
Cover and refrigerate for at least 8 hours or overnight to allow turkey to absorb seasoning.
For cooking, preheat oven to 400°F. Allow turkey to sit at room temperature while oven preheats.
While oven is preheating, make mignonette butter by combining butter, shallots, and red wine vinegar together, mix until well combined.
Season butter to taste and set aside. Leave at room temperature for later use, refrigerate after using, and keep for up to a week in fridge.
Place turkey into oven and roast for 1 hour and 15 minutes. Rotate turkey in oven and turn down heat to 350°F, then cook an additional 45 minutes.
Rotate once more and cook 15 to 30 more minutes or until internal temperature reaches 165°F.
Remove from oven once temp is reached and allow to rest for at least20 minutes before carving. Serve with a little butter over each slice as needed.