ROAST SPATCHCOCKED TURKEY
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 4
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).
SPATCHCOCKED TURKEY WITH SAGE BUTTER AND GRAVY
Provided by Tyler Florence
Categories main-dish
Time 3h15m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- For the turkey: Preheat the oven to 375 degrees F.
- Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
- Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
- For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
- Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
- Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
- Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
- Mix the butter with the sage and some salt and pepper until well blended. Set aside.
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.
CRANBERRY-GLAZED SPATCHCOCKED TURKEY
Make and share this Cranberry-Glazed Spatchcocked Turkey recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Remove giblets and neck from turkey. Pat dry and place, breast down, on a clean cutting board. Using sharp kitchen shears, cut down either side of the backbone and remove. Lightly score breastbone, then flip turkey over. Turn legs out to either side of the bird, then press down on the center of the turkey breast until it cracks and flattens. Tuck wing tips behind bird (NOTE: If you prefer, you can ask your butcher to spatchcock your turkey for you).
- In a small bowl, stir together butter and marmalade until well combined. In a second small bowl, combine poultry seasoning, salt, and pepper. Carefully loosen the skin around the entire turkey, using your hand and being careful not to break the skin. Work half of the butter mixture under the skin of the bird. Rub the remaining butter mixture on the outside of the skin and season all over with the seasoning mixture.
- Spread orange slices evenly over a half sheet tray and place turkey on top. Transfer to oven and immediately reduce temperature to 325 degrees.
- Meanwhile, combine orange juice and jellied cranberry sauce in a small saucepan over medium heat and cook, whisking occasionally, until the jelly melts. Continue simmering until glaze thickens, about 15 minutes. Keep warm.
- After turkey has roasted for 1 hour, brush on the glaze. Continue roasting until a meat thermometer inserted into the breast registers 150 degrees and the thigh registers at least 165 degrees, another 30-60 minutes. Remove from oven and transfer turkey to a grooved cutting board. Allow to rest at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 375.3, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 806.3, Carbohydrate 44, Fiber 2.1, Sugar 39.9, Protein 1.2
SPATCHCOCKED GRILLED TURKEY
Spatchcock is a funny word, but it's a seriously smart way to cook a large bird: it roasts faster, and if you make it on the grill, you free up space in your oven to cook sides. Ask a butcher to remove both the back and breast bones from your turkey: this will ensure that it lies flat while grilling and both the white and dark meat will cook evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 10h40m
Yield 8 to 10 servings
Number Of Ingredients 3
Steps:
- The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
- The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.
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
BARBECUE-SPICED SPATCHCOCKED TURKEY
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper towels and put breast-side up on a rack set on a rimmed baking sheet.
- Season the turkey with 1 tablespoon salt and rub with the spice mixture. Brush the turkey with the melted butter. Tuck the reserved wing tips under the rack and pour the beer into the baking sheet.
- Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 hour to 1 hour 10 minutes. (Tent the turkey with foil if the skin gets too dark.) Let rest 30 minutes on the baking sheet, then transfer to a cutting board to carve.
- Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Pour the defatted drippings into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6 to 7 minutes. Remove from the heat and whisk in the 2 tablespoons cold butter and the mustard. Serve the turkey with the pan sauce.
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
SPATCHCOCKED TURKEY
Provided by Scott Conant
Categories main-dish
Time 10h
Yield 10 to 12 servings
Number Of Ingredients 7
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.
SPATCHCOCKED TURKEY WITH ANISE AND ORANGE
Most butchers will remove the backbone for you; see left to learn how. Lots of guests? Roast two 12-14-pounders; spatchcocking anything larger will be harder and takes longer.
Provided by Dawn Perry
Yield 8-10 Servings
Number Of Ingredients 13
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)
- Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 teaspoons aniseed in a food processor.
- Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6-18 hours.
- Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
- Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
- Brush turkey with oil, add 1/2 cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer.
- Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
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