Spatchcocked Turkey Aka Butterflied Recipes

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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



Spatchcocked Turkey with Sage Butter and Gravy image

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.

One 14-pound turkey
Sage Butter, recipe follows
Olive oil
Salt and freshly ground black pepper
5 bay leaves
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1 cinnamon stick
1 bunch fresh thyme
Kosher salt
4 cups chicken stock
2 cups apple cider
1/2 to 3/4 cup all-purpose flour
2 sticks (1 cup) butter, softened
1/4 cup chopped fresh sage
Salt and pepper

CAJUN BUTTER SPATCHCOCK TURKEY

I love to spatchcock turkey (or chicken). You get the same roasty flavor you would if you baked the turkey whole, but with the added benefit of it taking much less time to cook. When making the marinade, be sure to puree it as finely as possible so the vegetables don't get stuck in the injecting tool.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 11



Cajun Butter Spatchcock Turkey image

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
  • Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
  • Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
  • Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
  • Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.

1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup dry white wine
1 stalk celery, cut into large pieces
1/2 green bell pepper, cut into large pieces
1/2 yellow onion, cut into large pieces
4 heaping pinches Cajun seasoning, plus more for the skin
5 tablespoons light brown sugar
2 tablespoons hot sauce
5 pinches kosher salt
One 10- to 12-pound turkey, thawed if frozen
1/2 cup unsalted chicken stock

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



Spatchcocked Turkey (Aka Butterflied) image

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

12 -14 lbs turkey
1/2 cup butter, softened
1/2 cup olive oil
kosher salt
black pepper
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon fresh coarse ground black pepper
1 gallon water
about a dozen ice cube
fresh herb

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



Roast Spatchcock Turkey image

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

1 (10 pound) whole turkey
½ cup olive oil
1 tablespoon salt
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon crushed black pepper

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



Roast Spatchcock Turkey image

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

1 8- to 12-pound turkey
10 garlic cloves, peeled and lightly crushed, more to taste
1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
1/3 cup extra virgin olive oil or butter
Salt and pepper to taste

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



Roast Spatchcocked Turkey image

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).

2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
1 whole fresh turkey (about 12 pounds)

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