Spatchcock Turkey
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
12 hrs
-
Cook Time
1 hr mins
-
Servings
10
-
Calories
771 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, American
Spatchcock Turkey
Report
Spatchcock Turkey is one of our Thanksgiving turkey recipes that you can make fool proof. Juicy, tasty and easy turkey recipe that cooks in less time than the traditional one.
Share:
Ingredients
Turkey
- 10 lb turkey
Brine
- 15-20 cups water
- 2/3 cup kosher salt
- 2/3 cup sugar
- 1 onion large, quartered
- 1 head garlic whole
- 1/4 cup peppercorns
- 2 oranges quartered
- 1 bunch herbs oregano, rosemary and sage
Butter
- 3/4 cup butter soft at room temperature
- 1 orange zested
- 1/2 tablespoon salt and pepper
- 1 tablespoon oregano
- 1 1/2 tablespoons paprika
- 1 tabelspoons garlic powder
- 1 tabelspoon onion powder
- 1 teaspoon nutmeg
To Roast
- 1 onion thinly sliced
- 4 celery stalks sliced
- 1 garlic head peeled, and left whole
- 1 orange sliced
- 1 sage bunch torn
- 2 cups stock
Add to Shopping List
Notes
- Make sure the turkey is completely thawed and defrosted before beginning to butterfly it.
- Use really sharp scissors to avoid friction while cutting the turkey, and make sure you're placing it on a cookie sheet.
- When you remove the back bone, don't throw it out--it makes wonderful turkey stock!
- Make sure to press down the turkey so it's completely flat. Use your hands and scissors to remove any excess small bones that may come in between.
- Brining creates a super juicy bird, so don't skimp! An overnight brine is all you need.
- Flavor your brine solution to your taste, making sure to keep the same amount of salt and sugar.
- Have the turkey submerged entirely in the brine or flip it half way.
- Use room temperature butter and make sure to season it with your favorite spice/herb blend.
- Pat the bird dry completely before adding the butter so it can stick.
- Your hands are the best tools to separate the skin from the meat and slather the butter layers in between.
- A layer of onions, celery, sage and orange slices in the roasting pan adds so MUCH taste to the turkey.
- Stock is optional, but it allows for a moist turkey recipe and gravy juices.
- Roast at high temperature first to ensure crisp skin and then drop it 30-40 minutes later.
- Drop the temperature and let it roast for 45 minutes rotating half way before checking the temperature.
- Insert the meat thermometer in the thickest part f the turkey and it should read 165 degrees F to be ready.
- REST rest rest before carving! This step allows the juices to distribute and absorb by the bird instead of flowing out.
- Make the turkey gravy as you wait. Recipe, instructions and video HERE.
- Carve as instructed above and Serve!
- For today's recipe you can buy anywhere between 8-14 pounds turkey. Our bird was 10 pounds and it was great for 8 people. Make sure not to exceed the 14 pound as it will be challenging to fit the turkey into a roasting pan once butterflied. It maye be easier to roast two of them in that case.
- YES! Absolutely! By spatchcocking the turkey and flattening it, you'll get the most even cooking ever for the bird. This allows for even heat flow, and for the entire bird tocook a the same time. Thighs and breasts cook evenly and at the same time, rather than having the breast dry out.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
