Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Barbecue-Spiced Spatchcocked Turkey
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 657
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 91 g
- Cholesterol
- 314 mg
- Sodium
- 1399 mg
Spatchcocking a turkey, or cutting out the backbone and flattening the turkey, gives a lot of surface area for seasoning and helps the turkey roast faster and more evenly. This recipe gives the bird a BBQ flavored-rub for additional depth of flavor. Best part of all -- you don't need to go anywhere near your outdoor grill to make it!
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 657
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 91 g
- Cholesterol
- 314 mg
- Sodium
- 1399 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper towels and put breast-side up on a rack set on a rimmed baking sheet.
- Season the turkey with 1 tablespoon salt and rub with the spice mixture. Brush the turkey with the melted butter. Tuck the reserved wing tips under the rack and pour the beer into the baking sheet.
- Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 hour to 1 hour 10 minutes. (Tent the turkey with foil if the skin gets too dark.) Let rest 30 minutes on the baking sheet, then transfer to a cutting board to carve.
- Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Pour the defatted drippings into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6 to 7 minutes. Remove from the heat and whisk in the 2 tablespoons cold butter and the mustard. Serve the turkey with the pan sauce.
Cook’s Note
Spatchcocking (butterflying) the turkey will cut your roasting time in half!
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