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Tarragon-Butter Roasted Spatchcocked (Butterflied) Turkey
Ingredients
  • measuring cup Servings: 10 to 12
  • One (10- to 12-pound) turkey
  • 1 tablespoon fine sea salt or table salt
  • 8 tablespoons (1 stick/4 ounces) unsalted butter, at room temperature
  • 4 cloves garlic, minced or finely grated
  • ΒΌ cup finely chopped fresh tarragon
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1 teaspoon finely ground black pepper
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