Juiciest Spatchcocked Turkey
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- čas přidán 14. 11. 2022
- Get ready to make the juiciest, most flavorful spatchcocked turkey in a fraction of the time of traditional roasting! Once you spatchcock, there's no going back! (Works great with chicken, too!)
Get the full, printable recipe: southernbite.com/juiciest-spa...
Juiciest Spatchcocked Turkey
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 8 to 10
Ingredients
1 (12 to 13 pound) turkey, completely thawed if previously frozen
1/2 cup olive or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon black pepper
1 tablespoon kosher salt
4 carrots
1 large onion
4 ribs celery
Instructions
Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Very coarsely chop the vegetables and scatter them over the pan. Set aside.
Place the turkey on a large cutting board, breast side down. Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery. Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears. You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)
Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey. the flatter the better. It may take a few tries and you'll probably hear some bones breaking.
You can also now remove the excess skin around the neck and tail if you like. Place the turkey on top of the vegetables.
In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture. You can even rub some under the skin of the breasts for even more flavor. Then tuck the wing tips under the turkey to keep them from burning.
Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats. Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat will continue to cook the bird once it's out of the oven, so the temp will rise more even after being taken out. If you find the turkey starting to burn, you can always reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it's cooking to make sure it's cooked completely without drying out.
Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.
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I did a 2-day buttermilk brine (mixed with salt) before spatch-cocking. Two people at dinner said it was the best turkey they had ever tasted, and that coming from a couple of 70 year olds really meant something!
Glad to hear y'all enjoyed it!
I did a 36 hr wet brine and then 24 hr drying out in fridge, then spatch cook and came out phenomenal !
Sounds amazing! I did a dry brine for about 24 hours, injected with some seasoned butter, then followed the recipe otherwise and my entire family said it was the best turkey they’d ever had!
Love your presentation! I gave you a 👍 before I even made it or finished the video. Going to do it tonight or tomorrow. I have to go buy some poultry shears 😅
BEST TURKEY EVER! That's why I came back! Doing another one today.
That absolutely looks fantastic!
I did this for Thanksgiving and this was the first time my turkey was juicy and flavorful. Doing it again for Christmas. As a matter of fact I will always make my turkey like this. My family loved loved loved it!
I'm so glad to hear you enjoyed it! I agree! I'll never do turkey the traditional way again!
I've been spatchcocking chickens for years to make chicken al mattone, but spatchcocking a turkey is brilliant. Alas, it's not very Norman Rockwell, but it's much more efficient. It cuts down on cooking time and in these times of astronomical energy rates, shorter cooking times mean saving money. Thank you!
Very cool! Thank you so much for sharing! 😃
Thanks a lot I'm going to make a turkey in a couple of weeks just like this
Thank you for this Video - Best Turkey I ever made and tasted - Crispy, Moist & Yummy
I did the turkey this way today for thanksgiving. It was a hit
Everyone loved it
My kids really enjoyed it. It took about 2hr to cook. I did have a problem with the carrots and celery burning on the pan. It did smoke a little. I just switched the pans out and continued to cook.
Love your style; very informative video.
I'm gonna spatchcock a turkey for the first time this Thanksgiving.
Wish me luck!
You can do it!
That looks awesome! I’d love to try that method this thanksgiving!
Thanks, Sandy! I think it really does make the best turkey!
I made this for Thanksgiving and it turned out amazing!! I mixed olive oil, salt, pepper and garlic powder and brushed it on really well.
So glad to hear you enjoyed it!
GREAT demonstration!!! I spatchcock chicken almost exclusively so turkey makes sense. The gas grill is great for cooking. I keep (in the freezer) the back bone, neck and wing tippets for stock.
Thanks for watching!
I’ll be doing this for the first time tomorrow. I’m very excited to try it. Carving will be so much easier.
Good luck! Hope it turns out great for you!
Very nicely done and videoed. Thanks. Gary
randomly - i need to redo my kitchen and i hate how all the design ideas i see are either white cabinets, or open shelves. loving this blue kitchen!
This is the only way I cool my turkey now, so juiicy
Wow! New sub here! I recently made a Whole Roasted Turkey too and *your dish looks amazing!* Hope to stay connected! 😁
I do about the same except; I remove the wings and use them for gravy too, I separate skin from meat and let the skin dry in the fridge overnight to get an extra crispy skin, and add the seasoning when I separate the skin so it has more time to soak into the meat.
Great tip!
I made this and my sister in law who is a trained chef said it was the best turkey she ever had. She also said the vegetables the turkey was on were also the best she ever had.
Thank you!! That is quite the compliment!!
This looks very good. I may try it. But I found a much easier way to cook turkey. Several years ago I started cooking my turkey in the Crock Pot. I butter it up real good put it in a slow cooker bag and wait about 8 or 9 hours and it's done. Tastes very good that way. ""I have a 6-quart Slow Cooker a ten-pound turkey fits in just fine. I hope someone tries it.
I know someone who cookes their turkey in a microwave oven 😮. She has been doing it for years.
High or low setting?
Low settings if I put it on very early in the morning. 6 or 7 am. @@trailerparkcryptoking5213
I'm just too distracted by those lovely blue cabinets. Would love to know the paint brand/color used, though I doubt that's available to the poster. Very homey and inspiring, that kitchen!
Thank you! I love it, too! The color is by HGTV Home by Sherwin Williams and is called Restorative.
@@Southernbite Oh, thank you so much!! 😀
I’m so glad you said, “never wash your poultry”! Too many folks still do it! 🤦♀️
You don’t hv to but not doing so is nasty
That's nasty.
14:53 could you do a video on making Turkey gravy after you cook turkey
Sounds like a good idea to me!
Can we use a roaster with this and should I use the same temperature for 12 lb turkey? tia
Seems like that should work.
Which is best cooking turkey on top rack with sides on the bottom or vice versa turkey on bottom & sides on top ?
Because of the high temperature, I would not recommend cooking anything else at the same time as the turkey with this recipe.
Just got a new electric range with convection , do you use convection in your recipe?
I did not use convection for this recipe.
What temps would you recommend if we DO use convection?
Will this method work just as well in a gas oven, not a convection?
Yes, absolutely!
So, seasoned butter under the skin and oil on top. Easy.
What shears do you recommend for this?
I’ve had great luck with Zwilling and OXO brands.
Do you use a convection oven with these temps?
No, just a standard oven.
Ok! Any advice for temps if we use a convection?
If you can not use convection, I'd recommend that, or you can reduce the temp by about 25 degrees. Hope you enjoy it!
How did you do the gravey
Here’s what I do: southernbite.com/quick-and-easy-turkey-gravy/
But how long per pound do you have to cook it?
There are so many factors to consider here, but I’ve found it to be roughly 6 to 7 minutes per pound.
It is 2022 and there are trigger warnings for spatchcocking a turkey 🙄 It is a good technique to use in any case.
Ha! It was a joke on my part, but... 🤷♂️
You sacrifice the photogenic Turkey for one that tastes amazing. Easy choice, in my opinion.
Agreed!!
Would have liked to see it sliced to see how juicy it really was.
There’s a shot in the video. 😁 @14:25
Instead of throwing stuff in the sink I put a lidless garbage can out, so I don’t have to keep reaching in the cupboard to get it or taking the lid off. That way I can throw my chicken scraps directly into it. I also keep a large pot on the stove so I can throw any of the chicken parts. I’m going to cook for gravy or giblets and directly in the pot.
Also, if you make the seasoning mix ahead of time, you don’t have to keep washing your hands when you’re handling the turkey, you just have it all the seasoning in a bowl you can apply it and then you can wash your hands afterward.
Also, probably a good idea to takeoff your watch and rings
Got the pro coming in hot! Thanks for the tips!
I’m doing this this year. It’s backbone has been chopped out and it is flat in the fridge covered in dry rub. Kinda scary.
You got this! It's going to be amazing!
Me too, first time this year and I'm about ready to pop it in the oven. Good luck to us both!
How'd it come out?
Not spectacular. I’ll go to my older method next year. Not horrible, but not as expected. I don’t think chicken and turkey can be treated the same way.
Kent- Did you do chicken or turkey? What did you find to be the problem?
I always break down my turkey like a break down my whole chicken to cut down the cooking time. I do take out the back bone and put it a turkey oven bag.
If I cook it butterfly style skin down for a bit then flip it to brown it ,is that ok?
“You should NEVER clean chicken” Awww I was so into this. But you lost me with than one✌🏾 Happy Holidays
I’m not the only one that feels that way. Most food scientists agree! www.epicurious.com/expert-advice/should-you-wash-chicken/amp
@@Southernbite it’s tough for a lot of folks, but I follow the science. ❤
I cut mine out with branch cutters, cuts through everything
lmao omg perfect!
I like what u got going here but why cut off extra skin? Thats the best part!
You can certainly leave it on.
Pretty much most men have to cook these days
You wasted a lot of skin...my family would have your head for that!! LOL!!
You should alway wash your poultry. If you afraid of splash contamination, just don’t splash it everywhere. 🙄 By Spatchcock it you already squirt and splatter Salmonella everywhere.
Google it. Food science says you should not be washing poultry.