Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey

A 14-pound Thanksgiving turkey? Roasted in less than 90 minutes? [Ed. note: You're really jumping the shark with this one.]

No, it's true! This turkey is truly a Thanksgiving life-saver. No wet brining (a nightmare) or basting (keep that oven door closed). Last week's "blog test" bird was so sumptuous the BF forgave me for not serving stuffing with it. 

The secret: butterflying (a.k.a. spatchcocking) the bird and giving it a dry salt brine. You get a crispy, salty skin, juicy meat on the inside, and boy my brother Mike loves the word "spatchcock."

For directions on how to spatchcock a turkey, J. Kenji Lopez-Alt has the perfect walk-through here: www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html. The bird will have to be prepared this way before you make the dry salt and baking powder brine.

Last year for Thanksgiving, the BF and I hosted six guests and served a 14-pound spatchcocked turkey. Baked it at high heat for 85 minutes. The skin practically cracked when you picked at it, the meat was succulent and moist. This is now the one and only way I ever roast chicken or turkey.

Need further testimony? Serious Eats' Lopez-Alt explains, "Spatchcocking is a method of removing the turkey's backbone to flatten its body prior to putting in the oven. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. It may not look like a traditional Thanksgiving centerpiece, but your tastebuds will certainly thank you."

The BF, Marlowe and I thank you and wish you all a very Happy Thanksgiving!

​NOTES:

• For perfectly cooked turkey, always use a good thermometer. I use a Thermapen. It has saved my butt from overcooked meats too many times to count.
• Start the dry brine at least 24-48 hours prior to roasting​. The longer the brine, moister the meat.
  

PS: A year ago we geared up for the holidays with this gingerbread roll with eggnog whipped cream (www.moveablefeast.me/blog/gingerbread-roll-with-eggnog-whipped-cream). Everyone wants a log. [Ed. note: From Blammo™.]

Adapted from: J. Kenji Lopez-Alt, Serious Eats
Number of servings: 10-12

Directions - Butterflying/Spatchcocking Turkey
www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

Ingredients - Dry-Brine (prepare 24-48 hours ahead of time)

• ½  cup of Diamond Crystal kosher salt, or six tablespoons Morton's kosher salt
• 2 tablespoons of baking powder

Directions

1. Combine ½ cup of Diamond Crystal kosher salt (or six tablespoons Morton's kosher salt) with two tablespoons of baking powder in a bowl.
2. Carefully pat your turkey dry with paper towels.
3. Generously sprinkle salt mixture on all surfaces: pinch mixture between your thumb and fingers, hold 6-10 inches above the bird, and sprinkle mixture as evenly as possible. Turkey should be well coated with salt, though not completely encrusted. (NOTE: You will most likely not need all of the salt. In some cases, half will be okay; it depends on the size of your bird and your salt preferences.)
4. Transfer the turkey to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 24-48  hours. 

Ingredients​ - Turkey

• 2 large onions, roughly chopped 
• 3 large carrots, peeled and roughly chopped 
• 2 stalks celery, roughly chopped 
• 8-10 thyme sprigs
• 1 whole turkey (12-14 pounds), butterflied according to the instructions above, backbone, neck, and giblets reserved (if you're making gravy)
• 1 tablespoon grapeseed or vegetable oil

Roasting Directions

1. Preheat oven to 450 °F. Adjust oven rack to middle position.
2. Line a rimmed baking sheet or broiler pan with aluminum foil.
3. Scatter onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
4. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
5. Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150 °F, and thighs register at least 165 °F, about 80 minutes for a 14-pound turkey.
6. When turkey is done, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature [Ed. note: ROOM TEMPERATURE] for 20 minutes before carving.
7. Carefully pour any collected juices from roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Presto, gravy.
8. Carve it!