Spatchcock Turkey Recipe

• porsjoner: 8 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 50 minutes

Ingredienser

1 12-14 pound fresh or prefrozen-thawed turkey

3 tablespoons coarse salt

½ teaspoons freshly cracked pepper

3 tablespoons coarse salt

1 teaspoon ground black pepper

zest of 1 lemon

¼ cup fresh parsley leaves

1 ½ tablespoons thyme leaves

1 ½ tablespoons rosemary leaves

15-18 fresh sage leaves

2 sticks unsalted butter

½ cup dry white wine

1 tablespoon finely grated peeled shallots

2 finely minced garlic cloves

Fremgangsmåte

Be sure the turkey is completely thawed. Remove the neck and giblets and set them to the side to use in my turkey gravy.

Lay the turkey breast side down and using kitchen shears remove the back bone by cutting it on either side from the front to the back. Reserve the backbone with the giblets and neck.

Flip the turkey over and placing one hand onto the other press down on the sternum, breaking the wishbone, and flattening the turkey.

Pat the turkey dry on both sides with paper towels.

Next, transfer it to a rack and place it over a sheet tray or a baking pan.

Generously season the turkey on both sides with salt. Give it a gently season of freshly cracked pepper. Do not worry about going under the skin.

Dry brine the turkey uncovered in the fridge for 12 to 48 hours.

When you’re ready to bake it, remove it from the fridge and let it sit at room temperature for 20 to 25 minutes. Preheat the oven to 425° convection or 450° non convection.

In a food process combine the salt, pepper, parsley, lemon zest, thyme, rosemary, and sage. Process on high until everything becomes finely ground. Set it to the side.

Next, in a small sized pot add the butter, shallot, garlic, wine, and 1 ½ tablespoons of the herb salt and heat over low heat just until melted.

Using a meat injector, suck up the herb and wine butter and place the injector needle. directly into the breasts, thighs, drums, and wings until all of it has been used. See notes below for an additional option.

Pierce the thickest part of the breasts with a thermometer.

Place the turkey in the pan on a middle rack in the oven at 425° convection until it reaches 160° internally, which takes about 1 hour and 10 minutes for this sized turkey.

Once the turkey reaches the desired internal temperature, remove it from the oven and let it rest for 20 to 25 minutes. You’ll notice that internal temp will rise to and most likely past the FDA recommended 165° temperature.

Serve the turkey with optional garnishes.

Næringsinnhold

• Kalorier: 846 kcal
• Totalt fett: 15 g
• Mettet fett: 4 g
• Umettet fett: 7 g
• Transfett: 0.1 g
• Kolesterol: 494 mg
• Natrium: 6105 mg
• Totalt karbohydrater: 2 g
• Kostfiber: 1 g
• Totalt sukker: 1 g
• Protein: 167 g