Butterflied turkey is the only way I roast a turkey now for 2 main reasons. First, off it's a time-saver, 3-4 hours of baking cut down to 90 minutes. Second, is that it bakes evenly producing a moist turkey throughout. After you try this method you will never go back to the traditional way. You can easily modify the seasonings to your family's preferences. You do have to start the brine and marinating process 3-4 days before you plan to serve the turkey but the extra steps will be well worth the trouble because your turkey will taste so much better and flavorful.
Ingredients:
A Turkey
Brine:
-Salt
-Peppercorns
-Bay Leaves
-Celery Stalks
-Onions
-Garlic
Marinate:
-oil
-onions
-garlic
-herb de Provence
or an all-purpose seasoning of your choice (if it has salt omit extra salt)
-salt
-pepper
What tools you will need:
-A large roasting pan (disposable or reusable)
-Turkey Roasting Bag
Tips:
-Remember to defrost the turkey before you place it into the brine. So the turkey can absorb all the flavors.
-Do not skip the brine it is what makes the turkey moist.
-Make sure to rest your turkey for 15-20 minutes before carving, this helps lock in the juices.
-The smaller the turkey the softer the meat. It is better to roast 2 smaller turkeys than 1 large.
Defrost and rinse the turkey. Defrosting may take a few days make sure to plan ahead. Here is a great guide from "justapinch.com"
https://www.justapinch.com/blog/food-bites/read/bite/D3Vg5cTQ4RuQ98cc1apruQ/
Brine for soaking your turkey:
Make the brine in the water with salt, peppercorns, bay leaves, celery stalks, onions, garlic. Place turkey in the brine and let soak for 1-2 days. Fill a container large enough for water enough to cover the turkey. Store in refrigerator.
Marinate for turkey
Prepare the marinate, grate onions, minced garlic, oil and mix seasoning, and salt and pepper. Mix until well combined
How to Butterfly a Turkey:
Butterfly turkey as pictured. Cut out backbone (save to make broth later) flip over and break the breast bone. Coat turkey all over and under the skin and place back into cool or bucket. Refrigerate for up to 2 days.
Roasting the Butterflied Turkey
Preheat oven to 350F. Cut butter into slices and slide under the skin of the turkey. Place turkey in a turkey bag and place it into a preheated oven. Bake for 1 hour and 30 minutes.
The turkey is ready when it reaches 165°F in the thickest part. Take the turkey out of the bag cut and separate into pieces and place back onto the pan brush with turkey drippings and broil for about 10 minutes to crisp up the skin.
Let turkey rest for about 15-20 minutes to lock in the juices and then carve your turkey and arrange onto a platter and serve with your favorite sides.
Serve your Butterflied Turkey with these side dishes:
DUCHESS POTATO CASSEROLE
QUICK GARLIC KNOTS
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SPATCHCOCK TURKEY
Equipment
- turkey roasting bag
- roasting pan
Ingredients
- 15 lb turkey
- 1 turkey bag
- ½ cup butter
Brine:
- ½ cup salt
- 20-30 peppercorns
- 4 bay leaves
- 4 celery stalks
- 2 onions
- 1 head of garlic
Marinate:
- 3 onions
- 2 heads of garlic
- 1 tbsp herbs de Provence/ all-purpose seasoning
- ½ cup oil
- 2 tablespoon salt
- 2 tsp ground pepper
Instructions
- Defrost and rinse the turkey. Make the brine in the water with salt, peppercorns, bay leaves, celery stalks, onions, garlic. Place turkey in the brine and let soak for 1-2 days. Fill the container with water enough to cover the turkey. Store in refrigerator.
- Prepare marinate, grate onions, mince garlic, oil and mix seasoning and salt and pepper. Mix until well combined
- Spatchcock turkey as pictured. Cut out backbone (save to make broth later) flip over and break the breast bone. Coat turkey all over and under skin and place back into cool or bucket. Refrigerate for up to 2 days.
- Preheat oven to 350°F
- Cut butter into slices and slide under the skin of the turkey. Place turkey in a turkey bag and place it into a preheated oven. Bake for 1 hour and 30 minutes or until turkey reaches 165°F.
- When the turkey reaches 165°F in the thickest part. Take the turkey out of the bag cut into pieces and place back onto the pan and broil for about 10 minutes to crisp up the skin.
- Let turkey rest for about 15-20 minutes to lock in the juices. Carve and arrange your turkey onto a platter and serve.
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