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Thanksgiving Dinner Tradition

#turkey #thanksgiving #thankful

About ten years ago, we went on the search for the "perfect turkey recipe" for Thanksgiving. We looked at brining the turkey but quickly discovered that a 5 gallon bucket with a 20+ pound turkey would not fit in our refrigerator! That is when we found it! The Spatchcocking or butterflying method of preparing our turkey!

Spatchcocking requires a lot of work to start but the result of a succulent turkey is worth that extra effort! The benefits include the turkey cooking in half the time (i.e. 20# turkey 45-60mins), it cooks and browns evenly, it's juicy and perfectly cooked(every time!!), and it's easier to carve.

Here is how to spatchcock a turkey;

  • Dry off the turkey with paper towels.

  • Lay turkey breast side down, locate backbone and cut along each side it using either poultry sheers or a sharp boning knife.

  • Turn turkey over cut side down and push down to flatten bird.

  • Season turkey all over with salt and pepper.

  • Put turkey in refrigerator uncovered on a wire rack on top of a cookie sheet. The cool air from the refrigerator will dry the skin resulting in a crispy skin when cooked

  • Refrigerate turkey for at least 8 hours up to 24 hours.

To cook the turkey;

  • Let the turkey come to room temperature. You'll notice that the salt has soaked into the skin. Wipe off the remainder of the salt with a paper towel.

  • Brush bird with oil or butter. Put herb butter under the skin.

  • Set oven to warm up to 450 degrees and pour a couple of cups of water or beer into the cookie sheet. The moisture will steam the turkey.

  • Roast the turkey until the skin is golden brown and the thermometer inserted into the thigh registers 160 degrees F.

  • After cooking, let the turkey rest for about 30 minutes to let the juices settle before carving.

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