SPATCHCOCK'D ROAST TURKEY
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories main-dish
Time P4DT3h5m
Yield 12 to 16 servings
Number Of Ingredients 6
Steps:
- Four days before cooking, make the rub mixture and season the turkey: Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times in a blade-style coffee/spice grinder. Add the dried thyme and pulse 3 more times. Combine the salt, rubbed sage and ground spices in a small bowl and set aside.
- Position the turkey, breast-side down with the tail facing you, on a silicone mat or other stable surface set inside a large sheet pan. Use heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird and cut back down the other side of the spine. Reserve the backbone for stock or gravy. Discard any fat pockets or excess skin found inside the bird. Flip breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.
- Place the turkey breast-side up on a rack (I use a standard cooling or cake rack) set inside a sheet pan, and turn the wings backwards, tucking the tips under the forewings. Flip the turkey breast-side down and season with half of the rub mixture. Then flip the bird back breast-side up and season with the remaining mixture.
- Store, uncovered, on the lowest level of your refrigerator for 4 days.
- When ready to cook, allow the turkey to sit at room temperature for 1 hour. Place one oven rack in the center of the oven and a second one just below it. Place an empty roasting pan or large rimmed sheet pan on the lower rack. Crank the oven to 425 degrees F.
- Place the turkey, still on the cooling rack, directly on the center oven rack. Add a cup of water to the pan below to prevent any drippings from smoking. Roast for 30 minutes.
- Reduce the heat to 350 degrees F and continue to roast the bird until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
- Remove the turkey and its rack and rest for 15 minutes before carving. Carryover heat will take the final temperature close to 165 degrees.
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).
SPATCHCOCKED HERB-ROASTED TURKEY
This moist and tender turkey cooks up with even browning and crispy skin in half the time of a whole turkey. -Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Place turkey with its breast side down and tail end facing you on a work surface. Using kitchen shears, cut along each side of backbone; remove and save for making gravy. Turn turkey over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Twist and tuck wings under to secure in place., Mix remaining ingredients; rub onto all sides of turkey. Transfer turkey to a rack in a foil-lined rimmed baking pan. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove turkey from refrigerator while oven heats. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Remove turkey from oven; let stand 15 minutes before carving.
Nutrition Facts : Calories 399 calories, Fat 18g fat (5g saturated fat), Cholesterol 184mg cholesterol, Sodium 1210mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 54g protein.
ROAST SPATCHCOCK TURKEY
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone - or ask your butcher to do it for you - and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.
Provided by Mark Bittman
Categories dinner, easy, roasts, main course
Time 45m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. 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.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 6 grams, Sodium 1082 milligrams, Sugar 0 grams, TransFat 0 grams
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
ROAST SPATCHCOCKED 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 kymgerberich
Categories Very Low Carbs
Time 2h
Yield 1 10-pound turkey, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F 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. Mix olive oil, salt, sage, thyme, and pepper together. Pat skin of turkey dry and rob olive oil mixture over the entire turkey.
- Bake in preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400F 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°F 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 776.6, Fat 41.9, SaturatedFat 11, Cholesterol 308.7, Sodium 993.2, Carbohydrate 0.6, Fiber 0.3, Protein 92.8
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