Main Dishes · meat dishes

Let’s talk turkey: Roasting

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You’ve gone at the turkey armed with only a knife and laid it out flat, you’ve been patient and waited the grueling 24 hours for it to brine, but here comes the hard part.

Just kidding!

Roasting a spatchcocked turkey is actually incredibly simple so long as you have the right tools.You already know the benefits of a spatchcocked bird, so let’s just jump in!

Roasted Spatchcocked Turkey

Ingredients

  • 1 10-12 lb spatchcocked and brined Turkey
  • Unsalted butter (softened to room temperature)
  • 1 can Chicken stock
  • Diced celery, carrots and onions

Tools

  • Baking pan
  • Raised mesh tray
  • Meat thermometer
  • Aluminum foil

Instructions

  1.  Pre-heat your oven to 450 C°.
  2. Remove your turkey from the cool dry place you stored it to brine.Do not wash your turkey. Leave it on the counter for 30 minutes.

 Going straight from a cold brining spot to a hot oven will cause the muscles of the turkey to tense up leading to tougher meat. This steps helps prevent that by bringing, your turkey closer to room temperature.

  1. Wrap your baking pan in aluminum foil and fill it with your diced vegetables and a thin layer of chicken stock. Then place your raised mesh tray on top.

This serves to prevent the drippings from scorching as they hit the hot pan below, as well as to add flavor to them. If you saved the back bone and giblets from your turkey you can throw them into here too. 

  1. Using your hands, smear the softened butter all over the skin of the turkey.
  2. Then, very gently, use your fingers to separate the skin from the meat along the breast and thighs and smear the butter under here as well.
  3. Put the turkey on top of the mesh tray and move both into the oven. Roasting will take approximately  90 minutes.You’ll want to be checking it with your meat thermometer every 10 minutes after the 60 minute mark.

 Your turkey will be fully cooked when a thermometer inserted the thickest part of the breast reaches 160 C° and in the thickest part of the thigh reaches 165C°.

While it might be tempting to carve up that gorgeous golden brown bird immediately, you’ll be much better served by waiting. Waiting at least an hour after the turkey has come out of the oven will allow the juices in the meat to redistribute leading to a moister turkey.

Don’t worry about the turkey getting cold, it has so much residual heat from the oven that a few sheets of aluminum foil will keep it hot enough for service.  Now let’s get to carving!

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