ROAST SPATCHCOCK TURKEY
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone - or ask your butcher to do it for you - and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.
Provided by Mark Bittman
Categories dinner, easy, roasts, main course
Time 45m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
- Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
- Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
- Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 70 grams, SaturatedFat 6 grams, Sodium 1082 milligrams, Sugar 0 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sajid Durrani
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Sama
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The turkey was so flavorful and moist.
Maria Pataub
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Mubeenkhan Mubeenkhan
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The turkey is always moist and delicious.
Bj Payne
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook.
Sakshi Sharma
[email protected]I've tried this recipe a few times and I've always had great results. The turkey is always juicy and flavorful.
philile sibeko
[email protected]This recipe is amazing! The turkey was so moist and flavorful. I will definitely be making this again.
Sharae
[email protected]I followed the recipe exactly and the turkey came out dry. I'm not sure what went wrong.
Djeric Dior
[email protected]This recipe is a bit time-consuming, but it's worth it. The turkey was incredibly juicy and flavorful.
Fortnite Flopper
[email protected]I've been making this recipe for years and it never disappoints. The turkey always comes out perfect and my guests always rave about it.
matara Wright
[email protected]This recipe is a game-changer! I've never made turkey before, but this recipe made it so easy and delicious. The turkey was moist and flavorful, and the skin was crispy and golden brown. My family loved it!