This spatchcock turkey recipe is exceptionally juicy and tender, with crisp skin, and cooks in a fraction of the time, making it perfect …
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I Made The Juiciest, Crispiest Turkey in Half the Time
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Nice cook
Maravillo❤
Question: what was the leg (or thigh) temp by the time the Breast was 160?
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I originally watched 1 of your vids, intending to leave Zesty comments, (as needed for MOST cooking vids), but Dammit, I Like your vids. 👍
I'm 100% on bored with all the techniques and flavors used in this except for (deep breath and pause for dramatic effect) cooking the deepest part of the breast to 160 ° I understand the legalities of not getting sued by encouraging people to cook the bird closer to 150 maybe 155. By the time you're done getting the bird to 160° internal, it is going to be 170 175 180 on the external, and going to be as dry as a brick. And before you or anyone else comes at me saying salmonella and every other known disease under the Sun, do some research and understand what temperature it takes to kill these things it is not as high as you think.
I can't finish. Some kind of brine is essential with turkey. At least in my experience.
I tried this recipe this Christmas for the first time and it was outstanding. I modified it a bit, I did not use the parsnips as I did not have any, and I used more of Gordon Ramsay's Christmas Turkey recipe (added the aromatics he used for stuffing the turkey into the roasting pan base and about 2 cups of stock to help it along) . I also added about an 1/8 to 1/4 tsp of liquid smoke to the stockto the pan to add a bit more personality to the roasting veggie base. I also used the herb butter under the skin as I do not have an injector. Also used bacon after about 20 min or so of roasting to protect the skin per GR and used the herb butter that I could not get under the skin, on top of the skin as well. All said, faster cooking time, used a temperature probe as suggested, and my family loved it: juicy and moist, tasty, crisp skin, and I will definetly be using this as my go-to turkey recipe. Thanks very much.
Where could I get that deep pan
Second time tackling this TODAY! Came out so well the first time—now there’s an audience. THANK YOU!!
looks so delish, but Oliver's presence made me laugh out loud.. move of Oliver in your vids..
People need to understand tht Turkey ivs very cheap , You get your main meal, then leftoverver , then Soup, then stock, Price that seperatly and see.
That Turkey looks like it's doing gymnastics! 🤣🤣🤣
I made this this Thanksgiving! I was so nervous! It turned out AMAZING and we all sat down on time for our meal! Thank you!
I made this last week. Thank you thank you! It was perfect!!
I just made this last week for TG and these are my 2 cents. I had a 21lb turkey, 2nd to bottom shelf, I have a mid 90’s Viking oven set to 425* Convection with an instant read thermometer plugged into external monitor (for bbq).
The bird browned so fast I needed foil after about 40 minutes, at 1 hr the dark meat was up to 160 where the light meat was at 80, I turned down temp to 400 and it took a full 2 hrs for the light meat to get to temp and by that time the dark meat had gotten a bit dry, especially the wings. All veg at bottom of pan were scorched.
I followed all other directions with the herb injected butter and gravy which had great flavors. Next time I would start at 400 and maybe not use the convection though it added to a nice crisp skin.
Real time critical thinking here chef, 450F oven cooked a 7 pound turkey (in my oven) but not the joints. I had to break down the bird further and back in the oven. The butter/flour mix needed to be brought together with an immersion blender.
I think my oven isn't as hot as yours, the veg under the bird needed more time. I love your work, thanks for sharing and happy holidays!
That dude can cook
Great recipe! First time cooking a turkey the non traditional way. Looked and tasted fantastic. Crispy skin was definitely a plus. Thanks for sharing.
I had green spots on my turkey… it looked terrible
Followed this process and I will say this…thanks to you I have mastered gravy. Sweet fancy Moses this method makes the best gravy imaginable.
Made this without brining it. And the herbed salted butter just went in the outside of the skin… Still absolutely fantastic. And that gravy… omg!!!
Made this today. Best turkey ever. 14 lbs, don’t in around 2 hours. Tender and juicy, with crispy skin. I did a brine for about 60 hrs.
I made this today but smoked the turkey and this was absolutely the best turkey I've ever had. Not to mention the gravy. Oh….that gravy!
What do you do with the veggies made from the stock?
how cooled off should the butter be before I inject it?
Thank you!!! I did this today and it was THE BEST turkey ever. My family and friends approved and I will be doing it this way every time I do a turkey. ❤️❤️
Great recipe! I wish I had the poultry scissors. I need to get a good pair.
Like @Jasmingriswold9267, I had problem spatchcocking the turkey, so I did the best I could.
Loved the gravy recipe too. Lots of great ideas that I added to my own way of cooking turkey. I got a smaller bird because it is just me and my mom this Thanksgiving, but I'm sure it is going to be delicious.
Have a Happy and blessed Thanksgiving with your family.
And keep those wonderful recipes coming!
No way would I place the fresh veggies in a pan I just strained turkey gut juice from without washing the pan, first. Cross contamination.
a million steps though
Any issues if you wet brine turkey before spatchcocking?
Thank you so much for this content. I've never spatchcocked a turkey before and you made it simple and easy. I did struggle to push and break that bone but then another video showed me where to make a cut and Voila! I will definitely be making turkey this way from now on. Happy Thanksgiving 🧡
I'm looking for a fresh Turkey but where ever I go they are all frozen. Now what?
WHAT ABOUT STUFFING???????? (This is an EMERGENCY POST, please help!)
Thank you for sharing your knowledge and expertise. Wishing you and your family a wonderful holiday season!
Gonna have to try this i coudnt get the stuff i need to do it my way so might give this a try
It’s cold when you serve. Turkey cools off very quickly.
1 hour, 15 min. @425/convect. Wonderful! I just need to get better poultry shears for next year…..
I’m excited to try this! My Butterball is pre-brined (salt listed in ingredients). How should I adjust your recipe (if any) so my turkey doesn’t turn out too salty? Thank you for the great video!
The final result, regardless of what the internal temp read, does not look as golden as I usually prepare our turkey. Before seasoning or baking iur turkey, I always thoroughly wash the entire bird, aka rinse the entire bird with cold water, to remove any blood etc from inside and out, I pour salt over the entire turkey as well as inside the turkey and scrub the bird like crazy to help remove anything stubborn, I rinse once more, thoroughly rinsing all salt etc off the bird, shake excess water off, out of the bird, pat dry and rub the bird inside and out with a fresh cut lemon to help keep its skin tight. I then inject the breast, thighs, wings etc with butter, chicken stock, olive oil and seasonings, season the outter, inner bird and so on.
Would duck fat be better for the veg and bones?
Nice technique but looks like it’d be a problem for a 20+ pound bird – need two trays and two separate cooking batches perhaps
Make a Polish krokiety z kapustą i grzybami*
* not mushroom, from a forest.