SPATCHCOCK TURKEY
Spatchcocking turkey is the only way I do 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.
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.