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Spatchcock a Turkeyor

Spatchcock a Turkeyor

Spatchcock a Turkey

If you want to cook a beautiful, moist and flavorful turkey, use the spatchcock method.This technique is especially useful if you want to keep the turkey breast white and shiny during cooking, or if you need to cook a lot of turkeys and want to save time.

Cooking

It cooks way, way more evenly & doesn’t dry out: Think about it – when you roast a traditional Thanksgiving, its breasts are disproportionately exposed to the heat source. Despite this, you have to continue to roast it until its legs (which are hiding under its body!) are fully cooked. This is exactly why Thanksgiving turkey is always dry: it roasts unevenly! As you wait for the dark meat to reach a safe temperature, the breast meat completely overcooks & dries out. A spatchcock turkey sits in the roasting pan with its breasts & legs with uniform thickness. This uniformity facilitates much more even cooking that results in a perfectly juicy bird – every single time!

Turn the turkey over onto what once was its back, splaying its legs out in a manner that can only be described as inappropriate. Press down hard on the ridge of the breast bone. You should hear a couple of cracks, and the turkey should now rest flatter. Flatter is better for even cooking and crisper skin. Finally, tuck the wing tips behind the breast. This step is not strictly necessary, but it'll prevent your turkey from looking like it wants to give you a high five as it roasts. (Source: www.seriouseats.com)

Turkey

With a spatchcocked turkey and its slim profile, this is not a problem. You can blast it at 450°F and it'll cook through in about 80 minutes without even burning the skin. In fact, you want to cook it at this temperature to ensure that the legs and breasts end up cooking at the same time (lower heat leads to a lower differential in the internal temperature between hot and cool spots), and that the skin crisps up properly.

Other folks complain that you can't stuff a spatchcocked turkey, and that's true. However, you can start your turkey in the oven resting directly on top of a large tray of stuffing, transferring the turkey to a rack in a rimmed baking sheet about half way through cooking before the stuffing has a chance to start burning. This is actually an even more effective way of getting turkey flavor into the stuffing than to stuff it into the turkey itself. After all, you can only fit a few cups of stuffing at most into the cavity of a whole turkey. When butterflied, you get direct contact between far more turkey and stuffing than you ever could otherwise. (Source: www.seriouseats.com)

 

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