Spatchcocked Turkey
It may not look exactly like the turkey your mother made, but this beautifully bronzed bird is even better, since spatchcocking it, or removing the backbone and flattening it, results in a more evenly cooked turkey with evenly crisp skin all around. Best of all, it cooks in about half the time as most roast turkeys and is easier to carve and serve. We recommend buying a fresh spatchcocked turkey or asking your butcher in advance to do it for you. If you’d prefer to do it yourself, place the turkey, breast side down, on a cutting board. Using sturdy kitchen shears, cut through the turkey on both sides of the backbone, then remove and discard the backbone. Turn the turkey breast side up and, using your hands, press down firmly on the breastbone until you hear a cracking noise and the turkey flattens slightly.
Ingredients:
- 1 spatchcocked turkey, 10 to 14 lb. (5 to 7 kg)
- 1/2 cup (1 oz./30 g) minced herbs of your choice, such as rosemary, thyme and sage
- 3 Tbs. kosher salt
- 1 tsp. freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 1 1/2 cups (12 fl. oz./375 ml) chicken broth, dry white wine or water
Directions:
Using paper towels, pat the turkey dry.
In a small bowl, stir together the herbs, salt and pepper. Rub the herb mixture all over the turkey, including under the skin where the skin can be easily lifted from the flesh.
Place the turkey in a large bowl, breast side up. Refrigerate, uncovered, overnight. (If you prefer, you can refrigerate the turkey for up to 48 hours, covering it in plastic wrap for the first day and uncovering it the night before cooking it.)
Remove the turkey from the refrigerator about 1 hour before you are ready to cook it. Place a roasting rack in a large roasting pan.
Preheat an oven to 450°F (230°C).
Place the turkey on the roasting rack breast side up and, using paper towels, pat the turkey dry again. Tuck the wings under the breasts. Brush the turkey with the melted butter. Add the broth to the bottom of the roasting pan.
Roast the turkey, uncovered, for 30 minutes. Reduce the oven temperature to 400°F (200°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C) and into the thigh registers 175°F (80°C), about 1 to 1 1/2 hours, depending on the size of your turkey. If the turkey begins to brown too quickly, tent it loosely with aluminum foil.
Transfer the turkey to a carving board and let it rest 30 minutes before carving. Save the juices in the carving pan, if desired, for making gravy. Carve the turkey and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen
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