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
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.
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.
CAJUN BUTTER SPATCHCOCKED TURKEY
Everyone knows I love entertaining, but the last thing I want to do on Thanksgiving is wake up early and watch a bird cook all day! I want to be part of the party! That's why my go-to on T-day is a spatchcocked turkey. It cuts down the cooking time by half and takes the fuss and shows it the door!
Provided by Food Network
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Fit an 18-by-13-inch rimmed baking sheet with a wire rack.
- To spatchcock the turkey, use a large chef's knife or kitchen shears to cut along both sides of the backbone. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a cutting board and use your hands to press the center to break the breastbone and flatten the bird. Use your fingers to gently loosen the skin from the breast and the legs, then place the turkey on the prepared baking sheet.
- To make the Cajun butter, mix together the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a medium bowl. Place the butter in another medium bowl and mix in the spice mixture until well combined. Transfer a quarter of the Cajun butter to a small microwave-safe bowl and set aside.
- Rub the turkey with the remaining room temperature Cajun butter under the skin and on top of the skin.
- Roast the turkey until the skin begins to brown, about 35 minutes.
- Microwave the reserved Cajun butter until melted, about 10 seconds. Lower the oven temperature to 350 degrees F, brush the melted Cajun butter over the crispy skin and roast until golden, about 20 minutes. Baste the turkey with the pan drippings and roast, basting once more, until the internal temperature registers 160 degrees F on an instant-read thermometer, about 1 hour.
- Remove the turkey from the oven and let it rest at least 15 minutes. Pour the juices from the baking sheet into a small serving bowl and reserve for drizzling over the bird. Slice the turkey breasts and transfer to a serving platter. Remove the wings, thighs and legs and transfer to the platter. Slice the 1/2 lemon into rounds. Garnish the turkey with the lemon rounds and herb sprigs if desired.
SPATCHCOCKED TURKEY
Make and share this Spatchcocked Turkey recipe from Food.com.
Provided by GinKitty
Categories < 4 Hours
Time 1h5m
Yield 1 turkey, 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450.
- Cut back bone out of turkey.
- Turn turkey over and push on breast bone to flatten, wings should cover breasts and legs should stick out a bit.
- Tuck garlic under turkey and in wing and leg nooks if desired.
- Brush with olive oil and sprinkle liberally with salt and pepper.
- Roast undisturbed for 20 mins, turkey should be starting to brown.
- Baste with pan juices.
- reduce heat to 400 (350 if browning too fast).
- Check temperature of thigh meat every 15 mins (10 if turkey is smaller).
- When thigh meat reaches 165 remove from oven and rest a few minutes.
Nutrition Facts : Calories 644.7, Fat 36.3, SaturatedFat 9.2, Cholesterol 247, Sodium 236.2, Protein 74.2
SPATCHCOCKED TURKEY (AKA BUTTERFLIED)
Don't let the funny name fool you. This is by far the best turkey I have ever made. and it only takes ONE hour to cook! I got this from Serious Eats.com
Provided by lovestocook 6
Categories Whole Turkey
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1365.1, Fat 79.7, SaturatedFat 24.6, Cholesterol 493.6, Sodium 14709.1, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 139.3
More about "spatchcocked herb roasted turkey recipes"
ROAST SPATCHCOCK TURKEY | CANADIAN LIVING
From canadianliving.com
HERB-STUFFED ROASTED SPATCHCOCK TURKEY - THE NOURISHING HOME
From thenourishinghome.com
SPATCHCOCKED HERB-ROASTED TURKEY RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
LEMON/HERB ROASTED SPATCHCOCK CHICKEN - PITMASTER CLUB
From pitmaster.amazingribs.com
A CASE FOR SPATCHCOCKING YOUR TURKEY | GIADZY
From giadzy.com
RACHAEL RAY: CITRUS & HERB SPATCHCOCK TURKEY RECIPE
From foodus.com
SPATCHCOCK SMOKE ROASTED TURKEY
From tatubbq.com
DRY-BRINED SPATCHCOCKED TURKEY RECIPE | FOOD & WINE
From foodandwine.com
HERB ROASTED SPATCHCOCKED TURKEY RECIPE - PAMELA SALZMAN
From pamelasalzman.com
SAVORY HERB SPATCHCOCK TURKEY WITH ROASTED VEGETABLES ...
From cookingmamas.com
LEMON HERB SPATCHCOCK CHICKEN - MAD ABOUT FOOD
From madaboutfood.co
SPATCHCOCKED HERB-ROASTED TURKEY RECIPE: HOW TO MAKE IT ...
From stage.tasteofhome.com
SPATCHCOCK CHICKEN RECIPE VIDEO ... - GOOD FOOD BADDIE
From goodfoodbaddie.com
HERB-RUBBED CRISP-SKINNED BUTTERFLIED ROAST TURKEY RECIPE
From seriouseats.com
THIS DRY-BRINED, SPATCHCOCKED TURKEY RECIPE WITH HERB ...
From washingtonpost.com
HERB ROASTED TURKEY, BRINED AND SPATCHCOCKED | NORCAL FOODIES
From norcalfoodies.com
CRISP-SKINNED SPATCHCOCKED (BUTTERFLIED) ROAST TURKEY …
From seriouseats.com
HOW LONG WILL IT TAKE TO COOK A 20 LB SPATCHCOCKED TURKEY ...
From solefoodkitchen.com
THANKSGIVING RECIPE: FAST, EASY SPATCHCOCK ROAST TURKEY ...
From foodnewsnews.com
SPATCHCOCK TURKEY WITH FRESH HERB RUB - DAD WITH A PAN
From dadwithapan.com
SPATCHCOCKED TURKEY - EDIBLE BOSTON
From edibleboston.com
HERB-ROASTED SPATCHCOCK CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
HERB ROASTED SPATCHCOCK TURKEY - WHAT'S GABY COOKING
From whatsgabycooking.com
CITRUS-HERB SPATCHCOCKED TURKEY | GIADZY
From giadzy.com
ROASTING A SPATCHCOCKED TURKEY - ALL INFORMATION ABOUT ...
From therecipes.info
HERB-ROASTED SPATCHCOCKED TURKEY RECIPE - LOS ANGELES TIMES
From latimes.com
ROASTING A SPATCHCOCK TURKEY - ALL INFORMATION ABOUT ...
From therecipes.info
SMOKED HERB SPATCHCOCKED TURKEY | RECIPES | UNITED STATES
From goldenscastiron.com
SPATCHCOCK HERBED TURKEY | RECIPE | HERB TURKEY, SIDE ...
From pinterest.com
SPATCHCOCKED TURKEY ROASTED WITH HERBS - THE DENVER POST
From denverpost.com
HERB-ROASTED SPATCHCOCK TURKEY AND GRAVY
From sidechef.com
HERB ROASTED SPATCHCOCKED TURKEY RECIPE - FOOD NEWS
From foodnewsnews.com
HERB ROASTED SPATCHCOCK TURKEY - CANADIAN TURKEY
From canadianturkey.ca
SPATCHCOCKED HERB ROASTED TURKEY WITH ... - SOUTHERN KITCHEN
From southernkitchen.com
LEMON HERB BUTTER ROAST SPATCHCOCK TURKEY (EASY ...
From playswellwithbutter.com
SPATCHCOCKED TURKEY WITH HERBED GHEE RECIPE - GOOP
From goop.com
GRILL-ROASTED SPATCHCOCKED TURKEY - WILLIAMS-SONOMA
From williams-sonoma.com
ROASTED CITRUS-HERB SPATCHCOCK TURKEY RECIPE | TRAEGER GRILLS
From traeger.com
SPATCHCOCK ROASTED TURKEY WITH HERBS - INQUIRING CHEF
From inquiringchef.com
ROASTED CITRUS HERB SPATCHCOCKED TURKEY - CREATE THE MOST ...
From recipeshappy.com
HERB-ROASTED SPATCHCOCK CHICKEN - SO MUCH FOOD
From somuchfoodblog.com
You'll also love