Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lemon-Peppercorn Spatchcocked Turkey
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- Level: Easy
- Total: 3 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 865
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 114 g
- Cholesterol
- 377 mg
- Sodium
- 1892 mg
Try this twist on lemon-pepper seasoning for your Thanksgiving turkey this year. In addition to black pepper, we’re using toasted and ground Sichuan peppercorns, which are known for their special numbing quality and can be found in Sichuan dishes such as mapo tofu. Sichuan peppercorns also have a complex floral and citrusy flavor and pair incredibly well with the lemon and coriander in the spice mixture. If you can’t find Sichuan peppercorns locally, you can easily purchase them online. Since the turkey is butterflied and lies flat, it’s easy to spread the spice mixture all over the skin without too much of it falling off. The turkey also browns more evenly and cooks in half the time of a conventional whole turkey.
- Level: Easy
- Total: 3 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 865
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 114 g
- Cholesterol
- 377 mg
- Sodium
- 1892 mg
Ingredients
For the Rub:
For the Turkey:
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Directions
- Make the rub: Toast the Sichuan peppercorns, black peppercorns and coriander seeds in a small dry skillet over medium heat, shaking often, until lightly browned, 3 to 4 minutes. Transfer to a bowl and let cool. Pulse in a spice grinder until coarsely ground. Return the ground spices to the bowl; mix with 2 tablespoons salt, the brown sugar, lemon zest, chopped thyme, garlic powder and onion powder until there are no clumps.
- Prepare the turkey: Pat the turkey dry with paper towels. Carefully loosen the skin on the breasts and thighs. Rub the spice mixture all over the turkey, including under the skin.
- Scatter the onions, celery, carrots, garlic, thyme sprigs and reserved turkey backbone and neck, if using, on a large rimmed baking sheet. Halve the 2 reserved zested lemons and add to the pan. Place the turkey, skin-side up, on top of the vegetables. Let sit at room temperature 1 hour.
- Preheat the oven to 425 degrees F. When ready to roast, pour 1/2 cup water into the bottom of the baking sheet. Drizzle the olive oil all over the turkey. Roast, rotating the pan halfway through cooking, until the turkey is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 hour to 1 hour 20 minutes. (Tent with foil if the skin gets too dark.) Transfer to a cutting board and let rest at least 30 minutes before carving.
- Meanwhile, strain the juices from the baking sheet into a small saucepan; skim off the fat from the top and season with salt and pepper. Carve the turkey and spoon the juices on top. Serve any remaining juices on the side.
