A spatchcock turkey is basically a butterflied bird where the backbone is easily removed with kitchen shears, and then the bird is flattened. It cooks faster than a whole bird -- in less than an hour for a 10 pound turkey. Given the skin's exposure to even heat, crispy skin is guaranteed along with incredibly moist meat, both light and dark. Another bonus is getting more meat off the bone when carving. Tip: Keep your bird to 10 to less than 15 pounds.
HOW TO SPATCHCOCK AND PREP FOR ROASTING: With turkey breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip turkey over, trim the wing tips, and press very firmly on the breastbone to flatten. Pat turkey dry with paper towels, then rub with extra virgin olive on both sides, under the skin, then generously season with salt and pepper.
Heat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Scatter roughly cut carrots, celery and onions and drizzle with Mushroom Sage olive oil. Place a slotted broiler or wire rack directly on top of veggies. Place turkey breast side up on a rack. Keep edges of turkey on rack. Roast 45 minutes to an hour, testing for doneness with an instant read thermometer at 160 degrees. Remove from oven and place turkey on cutting board to rest for at least 20 minutes. Strain and place drippings in saucepan. Add 1/4 cup flour and whisk until smooth. Add 1-1/2 cups chicken stock. Whisk to blend. Bring to a boil, then simmer for 15 minutes. Remove from stovetop and strain through sieve into bowl. Pour into serving dish.
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