The holidays mean one thing for Americans: Roasted Turkey.
Get out your turkey baster and roasting pan, we’re making a turkey! Nothing says its Thanksgiving or Christmas more than a roasted turkey.
You can find it on every holiday table. And while this roasted poultry is good to eat year round, there’s something special about making it during the holidays. I mean it doesn’t hold the same finesse if you served a roasted turkey in the middle of July.
Today I wanted to share with you a new and unusual way to prepare this large bird. Normally my dad douses the bird in cooking sherry and kosher salt, seals it in a roasting bag, then puts it in a 200-225 degree oven to cook overnight. And let me tell you, the next morning you are awakened by the sweet scent of roasted turkey. It’s better than an alarm clock.
This year however, I wanted to try out a new way to prepare the turkey: spatchcocking.
Yes, it does sound a little dirty but bare with me.
How To Spatchcock Your Turkey
Spatchcocking a turkey (or even a chicken) is essentially cutting out the back bone and spreading the breasts and thighs wide. This creates an even cooking surface equaling a perfectly cooked turkey.
Start by defrosting your turkey in the fridge or if you forgot, in a bowl of cold running water. Depending on the size of the bird the thawing times can differ greatly so I highly suggest thawing your bird 4-5 days before you plan on cooking.
Next comes the spatchcocking. Using a pair of kitchen shears, cut down the back bone on both sides and remove. Then turn the bird so the breasts are face up and push down with all of your might to break the breast plate. Once broken the turkey is able to lay flat.
Spread a bit of butter on the bird and season with salt and pepper. That’s it! Now roast (mine took 90 minutes) and let rest for 1/2 an hour before serving to your hungry crowd.
Looking for some more dishes to add to your holiday menu?
Serve my Beet Salad from Cyprus
And These Meatballs from Norway.
Find The Recipe Here For American Roasted Turkey
This roasted turkey is so simple to make, you'll want to enjoy it all year long.
- 1 8-lb roasting turkey thawed
- 2 Tbsp butter softened
- salt and pepper to taste
Preheat your oven to 450ºF and prepare a sheet pan with aluminum foil and a wire rack.
Pat the turkey dry and using poultry shears, cut the back bone out of the turkey. Flip the turkey over so the breasts are facing up and push as hard as you can on the breastplate to break. The turkey should easily lay flat.
Transfer to the wire rack on the baking sheet and run with butter. Season with salt and pepper. Place in the middle rack of your oven and roast, turning halfway until the thigh reaches 165ºF and the turkey is golden brown, about 90 minutes. Remove from oven and let rest 25 minutes. Carve and serve with gravy.