Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Ultimate Crispy Turkey
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- Level: Intermediate
- Total: 15 hr (includes overnight dry brining)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 759
- Total Fat
- 37 g
- Saturated Fat
- 14 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 92 g
- Cholesterol
- 334 mg
- Sodium
- 1545 mg
This juicy, mouthwatering turkey with beautifully bronzed and crunchy skin is inspired by the flavors and some of the techniques used to make porchetta, Italy’s famous roast pork. We spatchcock the turkey and rub it with a mixture of spices, salt and baking powder. The salt acts as a dry brine and the baking powder raises the pH levels of the skin, which aids the breakdown of proteins and creates crispiness. As soon as the turkey comes out of the oven, we pour very hot ghee over top (as is sometimes done with olive oil when making porchetta), which deep-fries the skin. The result is the ultimate crispy turkey — perfect for Thanksgiving and any holiday or festive meal.
- Level: Intermediate
- Total: 15 hr (includes overnight dry brining)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 759
- Total Fat
- 37 g
- Saturated Fat
- 14 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 92 g
- Cholesterol
- 334 mg
- Sodium
- 1545 mg
Ingredients
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Directions
Special equipment:
an instant-read thermometer- The day before you want to cook the turkey, combine 3 tablespoons kosher salt, 1 teaspoon black pepper, the baking powder, ground fennel and paprika in a small bowl. Carefully loosen the skin under the breasts and thighs of the turkey. Rub the salt mixture all over the turkey, including underneath the loosened skin. But on a rack on a rimmed baking sheet and refrigerate uncovered 12 to 24 hours.
- Scatter the onions, fennel, garlic, rosemary and sage and reserved turkey backbone and neck, if using, in a large, rimmed baking sheet. Place the turkey, skin-side up, on top of the vegetables. Let sit at room temperature for 1 hour.
- Meanwhile, position an oven rack in the center of the oven and preheat to 425 degrees F. When ready to roast, brush the skin of the turkey with 2 tablespoons of the melted ghee. Pour 1/2 cup water in the bottom of the baking sheet. Roast until golden brown and the internal temperature of the turkey registers 165 degrees F an instant-read thermometer in the thickest part of the thigh, 1 hour to 1 hour 20 minutes, rotating the sheet pan after 50 minutes of cooking.
- During the last few minutes of cooking, reheat the remaining 1/2 cup ghee in a small saucepan to 350 degrees F. As soon as the turkey comes out of the oven, carefully pour the hot ghee all over the skin, making it bubble and crisp. Let rest at least 15 minutes before carving. Serve with the roasted vegetables.
