Prepare a perfect Turkey
How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by “spatchcock” your bird, also called “Butterflied Turkey”
If your turkey is natural and has not been brined or pre-seasoned, you brine it first with directions below:
Spatchcocking a turkey before brining allows the brine to penetrate more evenly throughout the bird. This results in a more flavorful and evenly seasoned turkey.
Brining: Start with one gallon water, boil. Add 1 cup Kosher salt, one cup sugar and stir to dissolve. Turn off the heat and add one cup Apple cider vinegar, 2 tbsp each dried thyme, rosemary and sage. Let cool. Fill up a food safe container with the marinade soak and water, place the turkey breast down. Add additional water to cover the bird. Soak overnight, at least 12 hours.
After brining, rinse turkey and pat dry. Additional seasoning can be added before cooking/smoking. Smoke 225 F, or cook in Oven at 425 F. The turkey it finished when the thickest part (breast) reaches 165 F to 170 F internal temperature.Take out and let rest for 10 to 20 minutes before slicing.
You can buy on Amazon: Heavy Duty Poultry Shears – Kitchen Scissors for Cutting poultry, game, meat
1. Ideal for spatchcocking is a 12- to 14-pound turkey. To cut out the backbone, place the turkey breast side down on your counter top. Using kitchen shears or a good, sturdy sharp knife, cut down both sides of the backbone and then remove it. Save the backbone to make your gravy.
2. Cut through the cartilage and remove the back bone or breast bone ( I cut out the back bone). Both are optional but will make it easier to flatten the turkey.
3. Turn turkey to show the interior, make a cut into the breast bone.
4. Turn the turkey over again. Place the heel of your hands in the center of the turkey and breastbone area. Press down firmly to flatten the turkey.
5. Arrange the turkey on a rack set on a sided sheet pan lined with foil. Fold the wing tips under and in and place the legs toward the breast.
6. Season as desired. The folks at Butterball suggests roasting the spatchcocked turkey at 400 degrees for about 1½ hours. Check the temperature for doneness. The turkey breast, legs and thighs should reach a temperature of 165 degrees.
7. Cooking: A flat spatchcocked 10 pound turkey should be done in only 1 hr and 45 minutes at 350F in the oven. Internal temperature needs to be at least 165 to 170 F (breast). Remove from oven (or smoker) and let it sit for at least 10 minutes before slicing.
Serve with my Cranberry Apple Chutney
That was the best turkey I’ve ever had.
Tender, juicy, a delicate smokey flavor.