Spatchcocked Turkey
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 773
- Total Fat
- 36
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 102
- Cholesterol
- 338
- Sodium
- 1683
- Total: 10 hr (includes resting time)
- Active: 25 min
Ingredients
One 15- to 20-pound turkey
Neutral oil, like canola, for rubbing the turkey
Kosher salt
4 medium carrots, roughly chopped
1 Spanish onion, roughly chopped
1/2 head celery, roughly chopped
3/4 cup to 1 cup chicken reduction or demi-glace
Directions
- With the turkey breast-side down, use poultry shears to cut along both sides of the backbone. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast). This makes it easier to flatten the bird. Turn the turkey breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Allow your turkey to air-dry at room temperature for 2 hours, skin-side up.
- Preheat the oven to 500 degrees F.
- Rub the turkey with oil, then sprinkle all over with salt.
- Put the carrots, onion and celery in the bottom of a roasting pan, tossing to combine. Create a level bed of the vegetables and place a rack on top. Place the turkey, breast-side up, on the rack. Bake for 10 minutes to sear, then turn the oven down to 350 degrees F and cook for 20 minutes per pound (5 hours to 6 hours 40 minutes). 20 minutes before complete, brush the turkey skin with the chicken reduction. Return to the oven and finish cooking.
- Allow the turkey to rest for 45 minutes to 1 hour before slicing and serving.