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Quick 45-Minutes Roast Brick Turkey

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45 mins
Serves 8-10

Recipe: Inspired by Mark Bittman

If you are already familiar with Olivier's Brick Chicken, you will love the Brick Turkey! You might have known it as Spatchcock Turkey, but the only different is the breast bone is removed! This will allow you to easily roast the Thanksgiving turkey and cut the cooking time of the average turkey by about 75 percent.
Picture by: Serious Eat

*Our Brick Turkey is about 10-12 lb Olivier's Brick Turkey (seasoned with salt, pepper and Herb de Provence). Recipe below is only an suggestion!!!


  • 10-12 lb Olivier's Brick Turkey (seasoned with salt, pepper and Herb de Provence)
  • 10 garlic cloves, peeled and lightly crushed, more to taste
  • 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
  • ? cup extra virgin olive oil or butter
  • Extra salt and pepper to taste as you wish to your taste.



Heat oven to 450 degrees.
Put it, breast side up, in a roasting pan.
Wings should partly cover breasts, and legs should protrude a bit.


Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.


Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).


Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.


Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Bon Appetit!