Spatchcocked Turkey With Sage Butter And Gravy Recipes

Steps:

• With the turkey breast-side down, use poultry shears to cut along both sides of the backbone. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air-dry at room temperature for 2 hours, skin-side up.
• Preheat the oven to 500 degrees F.
• Rub the turkey with oil, then sprinkle all over with salt.
• Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine. Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack. Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 20 minutes per pound (5 hours to 6 hours 40 minutes). 20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking.
• Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving.

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
• Combine all ingredients.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

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).