Spatchcock turkey

Spatchcock turkey. Cut out the backbone, break the ribcage, and lay the turkey flat (tucking under the wingtips.) I tried this for the first time a few years ago and have never looked back. It is 100% better than “traditional” whole bird baking. It greatly reduces the cooking time and makes the cooking more even. Dry and overly moist areas are not nearly as much of a problem. You can also put the backbone on the grate and use it for gravy after. Spatchcock turkey. Cut out the backbone, break the ribcage, and lay the turkey flat (tucking under the wingtips.) I tried this for the first time a few years ago and have never looked back. It is 100% better than “traditional” whole bird baking. It greatly reduces the cooking time and makes the cooking more even. Dry and overly moist areas are not nearly as much of a problem. You can also put the backbone on the grate and use it for gravy after.

In my opinion 4 things will make sure you have an excellent turkey from the oven: 1. Brine the turkey overnight, 2. Spatchcock the turkey before roasting, 3. Use a meat thermometer to prevent overcooking, 4. Cook the bird in question low and slow 225 to 250 (hitting it with the broiler on low at the end to brown it up.)

I have used several brines. My favorite was 1.5 gallons water, 1 gallon ice, 12 fl oz frozen orange juice concentrate, 2 tablespoons whole peppercorns (heated briefly in a little oil), 8 whole garlic cloves, 4 large quartered onions, 2 tablespoons liquid crab boil, and 3 cups kosher salt. Boil everything except for the ice until the salt is dissolved and pour it over the ice. Dunk turkey breast-side down and put it in the fridge. Wash the turkey thoroughly, with running water before cooking. I have used several brines. My favorite was 1.5 gallons water, 1 gallon ice, 12 fl oz frozen orange juice concentrate, 2 tablespoons whole peppercorns (heated briefly in a little oil), 8 whole garlic cloves, 4 large quartered onions, 2 tablespoons liquid crab boil, and 3 cups kosher salt. Boil everything except for the ice until the salt is dissolved and pour it over the ice. Dunk turkey breast-side down and put it in the fridge. Wash the turkey thoroughly, with running water before cooking.

Directions at facebook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer