Spatchcock Turkey is a great way to ensure that it cooks evenly and quickly. Spatchcocking and roasting a turkey is a breeze, even for beginners. This recipe will walk you through the steps, and its delicious herb and butter rub will give your bird a crispy, flavorful skin.
Ingredients
- 1 (12-14 pound) turkey, spatchcocked and patted dry
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, combine the butter, thyme, rosemary, sage, salt, and pepper.
- Rub the butter mixture all over the spatchcocked turkey, including under the skin.
- Place the turkey on a roasting rack set inside a roasting pan.
- Roast the turkey for 1 hour and 30 minutes, or until the skin is golden brown and the internal temperature of the thickest part of the thigh reaches 165 degrees F (74 degrees C).
- Remove the turkey from the oven and let it rest for 10 minutes before carving.
Tips
- If the skin starts to brown too quickly, cover the turkey loosely with foil.
- For extra crispy skin, broil the turkey for the last 5 minutes of cooking.
- Serve the turkey with your favorite sides, like mashed potatoes, stuffing, and cranberry sauce.
Serving Tips
These are some tips for serving a roast spatchcock turkey:
- Allow the turkey to rest for no less than 10 minutes before cutting. This will permit the juices to rearrange all through the meat, bringing about a more delicate and delightful turkey.
- Carve the turkey against the grain. This will help to create thin, even slices.
- Serve the turkey with a variety of sides. Some classic Thanksgiving sides include pureed potatoes, stuffing, cranberry sauce, and sauce.
- Don’t forget the garnishes! Fresh herbs, lemon slices, and roasted vegetables can all add a touch of elegance to your turkey platter.
Conclusion
Roast spatchcock turkey is a delicious and easy way to cook turkey. Roast spatchcock turkeys are an easy and tasty centerpiece to any holiday feast or special occasion, such as Thanksgiving. Their herb and butter rub creates an irresistibly crispy skin while their succulent meat melts in your mouth with every bite.
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Additional Tips
These are some additional tips for roasting a spatchcock turkey:
- Brine the turkey before roasting. Brining your turkey is an incredible method for keeping it sodden and tasty. To do this, essentially disintegrate 1/2 cup of salt in 1 gallon of water and spot the turkey in the brackish water arrangement. Refrigerate for 12-24 hours and partake in a heavenly, delicious turkey.
- Use a roasting rack. A roasting rack allows the air to circulate the turkey, resulting in more even cooking.
- Baste the turkey with its juices every 30 minutes or so. This will help to keep the skin moist and crispy.
- Tent the turkey with foil if the skin starts to brown too quickly.
- Allow the turkey to rest for 10-15 minutes before cutting. This permits the juices to reallocate all through the meat, bringing about a more delicate and tasty turkey.
FAQs
How to carve a spatchcock turkey?
Let the turkey rest for at least 10 minutes before carving.
Cut through the joints to remove the legs and thighs.
Cut through the joints to remove the wings.
Slice the breast meat against the grain to carve it.
Can you spatchcock a turkey breast?
Yes, you can spatchcock a turkey breast. To do this, remove the breastbone and backbone. Then, flatten the breast meat with a meat mallet or rolling pin. Season the breast meat with your number one spices and flavors. Broil the turkey breast in a preheated oven at 425 degrees F (220 degrees C) for 20-25 minutes, or until within temperature shows up at 165 degrees F (74 degrees C).
How long to cook a 20 lb spatchcock turkey?
Your 20-pound spatchcock turkey should be ready in about 2 hours at 425deg F (220deg C). To ensure it has cooked through properly before carving it up, use a meat thermometer to ensure its thickest part has reached 165deg F (74deg C).
Ingredients
Instructions
Notes
