Best 2 Roast Spatchcock Turkey Recipes
Indulge in the delectable flavors of Roast Spatchcock Turkey, a culinary masterpiece that combines succulent meat, crispy skin, and aromatic herbs. This dish is a symphony of textures and flavors, perfect for special occasions or a memorable family meal. Our collection of recipes offers a variety of cooking techniques and flavor profiles to suit every palate. From the classic Roast Spatchcock Turkey with Garlic and Thyme to the tantalizing Spatchcock Turkey with Lemon and Herbs, each recipe promises a unique and unforgettable dining experience. Explore our curated selection and discover the perfect recipe to elevate your next gathering.
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ROAST SPATCHCOCK TURKEY
This roasting method results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes. The secret is to remove the backbone and flatten out the bird. Carving is a whole lot easier, too. Once you try it, you might never go back.
Provided by foodelicious
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
- Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
- Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 0.3 g, Cholesterol 268.2 mg, Fat 42.7 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 10.8 g, Sodium 920.5 mg
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
Tips for Making the Perfect Roast Spatchcock Turkey:
- Choose a fresh, high-quality turkey. A free-range or organic turkey is ideal.
- Spatchcock the turkey properly. This will help it cook evenly and quickly.
- Use a flavorful marinade or rub. This will add moisture and flavor to the turkey.
- Roast the turkey at a high temperature initially, then reduce the heat to finish cooking. This will help the turkey brown and crisp on the outside while remaining moist and juicy on the inside.
- Use a meat thermometer to ensure that the turkey is cooked to the correct temperature. The internal temperature of the turkey should reach 165°F in the thickest part of the breast and 175°F in the thigh.
- Let the turkey rest before carving. This will allow the juices to redistribute and make the meat more tender.
Conclusion:
Roast spatchcock turkey is a delicious and impressive dish that is perfect for a special occasion. It has a moist, juicy, and flavorful interior and a crispy, golden-brown skin. With a little planning and preparation, you can easily make this dish at home. So, next time you're looking for a special dish to serve your family and friends, give roast spatchcock turkey a try!
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