Spatchcocked Turkey Aka Butterflied Recipes

ROAST SPATCHCOCK TURKEY

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.

SPATCHCOCKED TURKEY (AKA BUTTERFLIED)

Steps:

• You will need about a handful each of fresh Rosemary, Sage and Thyme;half for the brine and half for the herb butter.
• Remove the backbone of the turkey using kitchen shears.
• (I had the butcher at the grocery store do this for me).
• Make the brine by adding all necessary ingredients, You do not need to chop the herbs. Just dump everything in the pot.
• Bring brine to a boil and remove from heat.
• Add the ice cubes and let the brine cool for about 30 minutes. DO NOT ADD MORE ICE! You do not want to dilute the brine.
• Place the turkey in a large container (I used kitchen size trash bags, doubled) and add the brine.
• Place this in the refrigerator overnight, turning once if the bird is not completely submerged in the brine.
• When it is time to cook the turkey, remove it from the brine and rinse well. Pat dry.
• .Combine the rest of the herbs and chop or pulse in a food processor.
• Add the herbs to the butter and mix well.
• Place the turkey, breast side up, on the counter and press REALLY hard till you hear the ribs crack. Tuck the wing tips under the bird. Loosen the skin on the breast, thighs and legs.
• Rub the butter mixture under the skin.
• Place the turkey in a roasting pan large enough to hold the bird and its juices.
• . Brush with olive oil and salt and pepper to taste.
• Cook the turkey at 450 degrees for 20. Brush with oil again and reduce the oven temperature to 400. Cook 40 minutes longer. Allow the turkey to rest for at least 10-15 minutes before carving.

ROAST SPATCHCOCKED TURKEY

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

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.