Thanksgiving Turkey

The Perfect Roasted Spatchcock Thanksgiving Turkey

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What is Thanksgiving without a turkey? This quintessential protein has been the center of Thanksgiving celebrations for generations, but often people are intimidated to cook such a big bird. Well, let me introduce you to spatchcocking. This is a specific cut for poultry that refers to removing the backbone and laying the bird flat. This cuts the cooking time almost in half and ensures a much more even cooking and browning of the skin. Simply follow my step-by-step instructions with pictures, and be sure to baste while cooking, and you will have the perfect Thanksgiving turkey every time! Be the hero of your holiday this year, and every year after. Happy Thanksgiving!

The Perfect Roasted Spatchcock Thanksgiving Turkey

Serves 10 
Prep: 20 min
Cooking: 2hours 20 min
Resting: 10 min 
Total:  2 hours 50 min
Beginner

Ingredients:

14-16 lb. turkey 

4-5 stalks of celery 

4 large carrots

2 small onions, white or yellow 

2 apples, any red variety you like, quartered  

8-10 cloves of garlic 

1 Tbsp. thyme, fresh or dry 

1 Tbsp. rosemary, fresh or dried

2 tsp. paprika, fresh or dried

3 Tbsp. salt

1 Tbsp. pepper, ground 

1-1 ½ Quarts of stock, chicken or vegetable

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F.
  3. We will start by spatchcocking the turkey. This is a term used to refer to a specific cut done on poultry.
  4. Begin by removing and discarding gizzards and innards if there.

    Step 1

  5.  Now flip the turkey over so the breasts are facing down, the spine facing you.

    Step 2

  6. Using sharp kitchen shears cut down one side of the backbone and then the other, so you can remove it.

    Step 3

  7. Now flip the turkey back over and give a good hard press with both hands right on the top part of where the breasts meet until you hear a crack. Alternatively, you can cut the top of the breast bone with your kitchen shears.

    Step 4

  8. Now the turkey should be completely flat with the legs facing in. This ensures even doneness and cuts down on cooking time.
  9. Season the bird with salt, pepper, thyme, rosemary, and paprika.
  10. Chop up celery, carrots, onion, apple, and garlic.
  11. Grab a large roasting pan or sheet tray with tall edges. Place all roughly chopped vegetables on the bottom.
  12. Now, place your turkey facing up on top of vegetables.

    Step 5

  13. Lastly, pour your stock around the turkey.
  14. Roast in the oven for 2 to 2 and a half hours, using a baster to squeeze the juices over the whole turkey every 20 minutes until golden and the internal temperature reaches 165°F. Be sure to temp several areas to ensure the bird is done.
  15. Remove from the oven and let the turkey rest for 10 minutes before carving. This helps ensure the juices stay in the turkey making for juicer meat.
  16. Carve and serve immediately. Enjoy! Happy Thanksgiving friends!

                                                                                                           

Nutrition Facts: (4 oz serving) 
Calories- 275
Carbs- 2.7 g
Fat- 5.5 g
Protein- 40 g Â