Spatchcocked Turkey (Aka Butterflied)
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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
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
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I had been butterflying chickens for the grill for decades but never once thought about cooking turkey this way. I’ll never roast a turkey the old fashion way again. Nice crispy skin over the entire surface and your cooking time is cut by about 2/3s. I strongly recommend you use a reliable cooking thermometer for this kind of cooking and don’t trust the pop-up thermometers that come with many turkeys, don’t pull the pop up out throw it out leave it in the bird but use a nice reliable cooking thermometer instead. I cover the breast of the turkey with foil for about 2/3s of the cooking time to keep it from drying out only removing it to crisping the skin. I don’t recommend doing this to huge bird I generally buy the smallest turkeys I can find, if one is not enough that’s OK buy another one. I’m not saying a 20 pound bird cannot be spatchcock , I’m just saying smaller birds are easier to work with.Reply