Turkey Butterfly Cooking Times Calculator Recipes
ROAST SPATCHCOCK TURKEY
This spatchcock turkey recipe results in the juiciest, crispiest turkey cooked in a fraction of the time it usually takes to roast a whole turkey. If you've never tried it, spatchcocking is easier than you might think! By removing the backbone and flattening out the bird, you'll reduce cooking time and make carving a whole lot easier, too! Once you try it, you might never go back.
Provided by foodelicious
Categories Roast Turkey
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
- Place turkey, breast-side down, on a cutting board. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Remove backbone and reserve for making turkey stock for gravy.
- Press firmly down onto both sides of turkey to flatten. Flip turkey breast-side up and put on the roasting rack. Tuck wing tips under turkey (behind breast). Pat skin dry and rub olive oil over entire turkey. Season with sage, thyme, rosemary, salt, and pepper.
- Roast in the preheated oven for 1 hour 30 minutes, rotating the baking sheet every 30 minutes.
- Increase the oven temperature to 400 degrees F (200 degrees C) and continue to roast until skin is crisp and golden, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
- Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 777.1 calories, Carbohydrate 0.3 g, Cholesterol 268.2 mg, Fat 42.7 g, Fiber 0.1 g, Protein 92 g, SaturatedFat 10.8 g, Sodium 920.5 mg
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- Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely.
- Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt.
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Weigh your bird to calculate the correct cooking time – it’s 20 minutes per kg. Then add on another 70 minutes (or 90 minutes if your turkey crown weighs more than 4kg). Add some fat to keep it moist – either butter or fat from another meat. Cover the turkey with a loose tent of foil, which will help stop it drying out. Remove the foil 30 minutes before the end of the cooking time…
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- Preheat oven to 425 degrees F (218 degrees C). Line a large baking sheet with foil and place a cooling rack inside, set aside.
- Place turkey breast side down on a cutting board with the tail facing you. Using a very sharp knife or heavy duty kitchen shears cut along one side of the backbone then down the other side. (Watch video in post to see how to do this) Discard any fat pockets found inside the cavity and pat the inside dry with paper towels. Turn the turkey right side up and with the heel of your hands press down on each side of the breastbone. (You should hear it snap) Pat dry with paper towels.
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- Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance.
- Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
- Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.
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Turkey Cooking Calculators. Below you can easily work out, how large a turkey you need for the amount of people you are serving.You can also calculate how much time you need to allow it to defrost the turkey you have by simply popping your bird’s weight, in kilo’s, into the defrosting area. And finally the crucial time you need to cook your whole turkey, crown or joint thanks to our great ...
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