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Home Cooking

Perfect Turkey... Finally!

walker | Dec 29, 201804:07 PM     6

I've always loved the Petrini's Roasted Turkey recipe I posted here a long time ago but this year I decided to try the Serious Eats Spatchcocked turkey: https://www.seriouseats.com/2012/11/h...

I much prefer Butterballs and bought a fresh one from Safeway and convinced their Meat Dept manager to cut away the backbone for me (I just didn't want to do that part!). Recipe said to get a 12-14 lb turkey .. mine was a little over 12 lbs; next time it'll be UNDER 12 lbs because the wings were hanging outside the ½ sheet pan. I tried tying them up some and put an empty roasting pan on the rack below to catch any grease but it was ok. You are to rub oil all over and put black pepper all over and not put any salt if it's a Butterball or kosher turkey so I refrained and found it did not need salt at the table.

Recipe says to roast at 450 F but from reading comments, I decided to do 390 F. I kept taking the temp .. recipe says to remove when breast is 150 but I cooked it to 160-165 and let it rest an hour while I baked the stuffing. It was done in 1.5 hours.

I much prefer white meat and this was truly the best. Instead of following their gravy recipe, I just made Marsala Mushroom Gravy with organic chicken broth.

How To Cook A Spatchcocked Turkey The Fastest, Easiest Thanksgiving Turkey

This particular method is for folks who want the fastest, quickest, easiest route to juicy turkey meat, and ultra-crisp skin. Basically it's a method...

www.seriouseats.com
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