Spatchcocked Turkey Recipes
SPATCHCOCKED TURKEY WITH SAGE BUTTER AND GRAVY
Provided by Tyler Florence
Categories main-dish
Time 3h15m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- For the turkey: Preheat the oven to 375 degrees F.
- Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
- Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
- For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
- Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
- Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
- Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
- Mix the butter with the sage and some salt and pepper until well blended. Set aside.
ROAST SPATCHCOCKED TURKEY
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Stir together oil, salt, and pepper in a small bowl.
- Rinse inside and outside of turkey; pat dry with paper towels. Spatchcock turkey (see our how-to). Transfer to a rimmed baking sheet, breast side up. Let stand for 30 minutes.
- Brush or rub turkey all over with oil mixture. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 10 minutes. Let stand for 20 minutes before carving (see our how-to).
ROAST SPATCHCOCK TURKEY
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Provided by foodelicious
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
- Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
- Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 0.3 g, Cholesterol 268.2 mg, Fat 42.7 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 10.8 g, Sodium 920.5 mg
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- Using a sharp paring knife, locate the wishbone in the neck area of the turkey. Gently cut around the wishbone, cutting it from the breasts. Save the wishbone for stock.
- Flip the turkey onto its breasts so the backbone is facing up. Using sharp poultry shears, start at the butt end and cut up each side of the spine until its completely removed. Save the spine as well for turkey stock.
- Flip the turkey breast side up, then use the heel of your palm to crack the breastbone and make the turkey lay flat. Flip the thighs and legs onto the top of the bird.
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SPATCHCOCKED TURKEY RECIPE — OONI USA
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Estimated Reading Time 3 mins
- A quicker, easier method for cooking your holiday turkey with an even better flavor than your conventional oven offers – brine and spatchcock a whole turkey, then roast it in a charcoal-fired Ooni Pro for evenly cooked, tender, flame-roasted meat.
- Using charcoal means being able to maintain a lower temperature more easily over a long cook time.Ingredients5kg whole turkey (if frozen, defrost before starting recipe)Olive oilSalt & pepper4 lemons, halved widthways2 garlic bulbs, halved widthwaysFor the brine169oz (5L) cold water3.5oz (100g) salt2.6oz (75g) cup sugarHandful of peppercornsMethodNote: you will need a meat thermometer and Ooni Pro for this recipe.
- We use charcoal to fire up the oven in order to maintain a lower temperature more easily over a long cook time.Start preparing your turkey at least a full day before you want to cook it.To spatchcock the turkey, use kitchen scissors to move under the turkey skin and cut around each side of the backbone, then snip across the backbone between the two breast halves.
- Then, press down onto the breastbone to flatten the ribcage.Add 1kg of the water to a saucepan.
JUICIEST SPATCHCOCKED TURKEY - SOUTHERN BITE
From southernbite.com
Estimated Reading Time 8 mins
- Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Very coarsely chop the vegetables and scatter them over the pan. Set aside.
- Place the turkey on a large cutting board, breast side down. Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery. Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears. You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey. the flatter the better. It may take a few tries and you'll probably hear some bones breaking. You can also now remove the excess skin around the neck and tail if you like. Place the turkey on top of the vegetables.
- In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture. You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.
- Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats. Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it's out of the oven, so the temp will rise more even after being taken out. If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it's cooking to make sure it's cooked completely without drying out.
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- Place turkey, breast side down, on a work surface. Using poultry shears and beginning at tail end, cut along each side of backbone, separating backbone from turkey. Reserve for stock or discard. Turn turkey breast side up. Using the heels of your hands, press firmly against breast-bone until it cracks and turkey breast flattens. Trim any excess fat around neck.
- Starting at neck end, loosen and lift skin from breast and legs by inserting fingers and gently pushing between skin and meat (do not detach skin completely). Rub 1 tablespoon salt under skin. Carefully replace skin. Rub remaining 2 1/2 tablespoons salt all over skin and in turkey cavity, rubbing more salt where meat is thickest. Place turkey on a wire rack set snugly inside an 18- x 13-inch rimmed baking sheet. Tuck wing tips under turkey. Turn turkey breast side down. Cover with plastic wrap; refrigerate 36 hours.
- Spread limes and ginger in a single layer on a clean rimmed baking sheet (lined with aluminum foil, if desired); add garlic head halves. Place a wire rack on lime mixture in baking sheet. Remove turkey from refrigerator. Uncover turkey, and place, breast side up, on rack in prepared baking sheet; pat dry with paper towels. Refrigerate, uncovered, at least 6 hours or up to 12 hours.
- Remove turkey from refrigerator. Let stand at room temperature 1 hour. Meanwhile, preheat oven to 450°F with oven rack in lower third of oven. Place 2 butter pieces under loosened skin of each breast and 2 butter pieces under loosened skin of each leg. Pour stock into baking sheet.
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- Prep. Prepare the herb and citrus salt by combining the salt, thyme, rosemary, lemon zest, lime zest, and garlic in a coffee/spice grinder or food processor and pulse until all of the ingredients are completely combined. Set the flavored salt aside until ready to use.
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- To spatchcock the turkey, use poultry shears or heavy-duty kitchen shears to cut along both sides of the backbone. Remove the backbone. Turn the turkey over and flatten it by pressing down on the breasts with your palms. You may hear the breast bone crack, which is fine.
- Gently work the sage compound butter under the skin of the turkey, massaging it with your fingers to spread it over the breasts and into the thighs and legs. Rub the outside of the turkey with the canola oil and season with the herb and citrus salt.
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- If possible, brine the turkey for 24 hours before cooking. Remove the turkey from the brine and air dry for 1-2 hours. (Brining creates super moist flavorful turkey meat.)
- Look at the turkey carefully to determine where you see the breast meat. Then flip the turkey over and find the backbone. Use strong kitchen shears to cut alongside the backbone, from one end of the bird to the other. Then cut along the other side of the backbone to remove it completely. Keep the shears very close to the backbone as to not cut off any meat.
- Open the cavity of the turkey to find the breastbone. Now cut a shallow incision through the flexible bone, from one end to the other, yet not all the way through the breast meat and skin on the other side. This allows the turkey to be flattened. (See photos for reference.)
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- Starting at the tail, (the skin covered bump at one end) and using a pair of heavy duty kitchen shears to cut alongside the spine.
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