Spatchcocking a Turkey

 

 

Tempting Spatchcocked Turkey

roasted and ready for carving. 

 

 

Ingredients

 

Serves 8 to 10

2 tablespoons extra-virgin olive oil

1 tablespoon coarse salt

1 teaspoon freshly ground pepper

1 whole fresh turkey (about 12 pounds)  

 

(6 kg = 13 lbs 3.6 ozs)

 

Thawing in refrigerator 1 day for each 4 pounds

 

 

 

 

spatchcocked turkey.jpg

Directions

 

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 the Turkey: (a) turn bird over, with kitchen shears cut out backbone and discard; (b) spread carcass, exposing breastbone; (c) with sharp knife cut either side of the cartilage and spread carcass further.  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.

 

Directions for carving Spatchcocked Turkey

 

With a sharp chef's knife, remove each leg by cutting through the turkey where the thigh connects to the breast.

With a sharp chef's knife, remove each leg by cutting through the turkey where the thigh connects to the breast.

 At the join of each leg, cut the drumstick from the thigh; transfer drumstick and thigh to a warm platter, tent with foil.

On one side, find the joint connecting wing and breast, and cut through it.  Repeat with other wing.  Cut breast meat into two pieces, slicing in either side of the breast bone. Slice the breast meat across the grain.

Arrange on the platter with the dark meat and add the wings.

 

 

Step-by-Step process of Spatchcocking the Turkey Harvest

 

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