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Sunday, December 25, 2016

Spatchcock Roasted Turkey

For this Turkey, you Spatchcock it, which means you cut out the backbone and crack the breast.
It cooks faster and is juicy and tender and you can cook the backbone the night before so you have plenty of broth for gravy, soups and dressing.
Then you rub your turkey down with salt and leave it uncovered in the fridge and the next day you will have a tender delicious juicy turkey to serve.

What you need:
1 whole turkey thawed
seasonings: salt pepper garlic onion powder thyme
olive oil

Heat Oven to 400
How to make it:
First remove inside packets of giblets, I cut off the tail part of the turkey and cut out the backbone of the turkey, you can check Youtube for how to do this.
Next wash turkey then pat dry with paper towels, then sprinkle salt over turkey and place in fridge uncovered over night.
Next day take out turkey and rinse, then pat dry again, rub with olive oil and sprinkle with salt, pepper, onion powder, garlic powder and thyme on both sides.

Place in a large pan with a baking rack that has been sprayed with Pam

Place in oven and bake  Check on the turkey after 40 minutes and tent with foil if getting too dark. Roast until the turkey reaches 160 degrees, about an hour and a half. Set aside to rest 10-15 minutes before slicing to serve.

For the Homemade Turkey Stock:
1 turkey backbone and 1 turkey neck
8 to 10 peppercorns
1 large onion, quartered
1 large carrot, large dice
1 rib celery, leafy tops intact, cut into large dice
1 to 2 bay leaves
1/4 bunch parsley
2 to 3 tablespoons salt
6 cups water

For the Homemade Turkey Stock:
In a medium saucepan, combine all the ingredients. Bring to a boil and then simmer for 45-60 minutes, until reduced and flavorful.

Serve with Mashed Potatoes, dressing, cranberries and more

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