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.
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
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.
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
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
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).
More about "spatchcocked turkey aka butterflied recipes"
EASY SPATCHCOCK TURKEY - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 1 hr 50 minsCategory DinnerCalories 399 per serving
FOOLPROOF SPATCHCOCKED TURKEY RECIPE | EPICURIOUS
From epicurious.com
4.3/5 (11)Author Kat BoytsovaServings 8-10Total Time 2 hrs 15 mins
HERB-RUBBED CRISP-SKINNED BUTTERFLIED ROAST TURKEY …
From seriouseats.com
4.5/5 (10)Total Time 1 hr 55 minsCategory Entree, MainsCalories 817 per serving
BUTTERFLIED AKA SPATCHCOCKED ROASTED TURKEY - CRISPY SKIN AND …
From youtube.com
SPATCHCOCK TURKEY RECIPE - SOUTHERN LIVING
From southernliving.com
JUICIEST SPATCHCOCKED TURKEY - SOUTHERN BITE
From southernbite.com
SPATCHCOCKED TURKEY WITH BUTTERNUT SQUASH STUFFING - GREATIST
From greatist.com
HOW TO SPATCHCOCK A TURKEY | BUTTERBALL
From butterball.com
ORANGE AND SAGE SPATCHCOCKED (BUTTERFLIED) TURKEY
From familyspice.com
BUTTERFLIED BIG BIRD (SPATCHCOCK TURKEY) - NOM NOM PALEO®
From nomnompaleo.com
ROAST SPATCHCOCK TURKEY RECIPE | DELICIOUS TABLE
From delicioustable.com
SPATCHCOCKED ROAST TURKEY - BUTTERBALL
From butterball.ca
SPATCHCOCK TURKEY - SPEND WITH PENNIES
From spendwithpennies.com
TARRAGON-BUTTER ROASTED SPATCHCOCKED (BUTTERFLIED) TURKEY RECIPE …
From washingtonpost.com
THIS DRY-BRINED, SPATCHCOCKED TURKEY RECIPE WITH HERB BUTTER …
From washingtonpost.com
BEST ROAST SPATCHCOCK TURKEY | DELICIOUS HOLIDAY …
From altonbrown.com
You'll also love