s 45-MINUTE ROAST TURKEY ****
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s 45-MINUTE ROAST TURKEY ****
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Ingredients
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Instructions *** 11-23-17 very good, cooks much more quickly, spatchcocking is somewhat tuff going thru the thigh bones.... *** In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally. Featured in: The Minimalist; Turning Your Slow Lane Turkey Into A Roadrunner. American, Turkey Mark as Cooked 309 ratings INGREDIENTS 1 8- to 12-pound turkey 10 garlic cloves, peeled and lightly crushed, more to taste 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon ? cup extra virgin olive oil or butter Salt and pepper to taste Nutritional Information Email Grocery List PREPARATION Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit. Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper. Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees). Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places. Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices. ########################### Mark 1 year ago A much better way to roast Thanksgiving turkey. White and dark meat came out juicy and correctly cooked at the same time (90 mins at 425-450). Dry brined for 2 days after butterflying. Put apple, onion, sage, thyme & parsley under and smeared compound butter under skin and over legs. Spatchcocked turkeys are wider than whole ones (duh...). Our 18 pounder measured 18" by 14" -- bigger than most roasting pans. Cut panels from foil pans to build out the sides -- worked fine! Reply 52This is helpful KLM 1 month ago You can put your dressing in a roasting pan -- place split bird on rack and rest on roasting pan -- turkey drippings go into the dressing - YUM! Remove turkey and rack to rest while top of dressing crisps up a bit -- everything done, oven space saver and dressing has that stuffing taste from turkey drippings -- Reply 46This is helpful Flynn 1 year ago Google "The Butcher Carves A Turkey" for a way to get around that problem. Ray Venezia's advice on presentation makes for a real "WOW!" moment with your bird. Looks amazing, easy to serve. 30This is helpful MB Tonight 2 years ago Yes, I have been using this recipe for years and I love it. The largest I have ever done was a 22 lb turkey 2 years ago. Use a meat thermometer and allow for extra time and you will be fine. 23This is helpful This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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