Reluctant Housewife: Spatchcock Turkey
I absolutely know what you're thinking. You're thinking I've lost mind mind calling a perfect fine turkey spatchcock. But, it wasn't my name and I'm not trying to insult this poor guy. He's perfectly fine. He's gorgeous. Look at him! He's just missing a backbone and because he is it's going to make his cook time waaaay shorter.
I've made a spatchcock turkey once before and I gotta tell you, it was a success. Juicy and browned perfectly. We went on to make bone broth after that lasted for months frozen. This entire bird certainly was used.
So, when I thought to throw a Friendsgiving birthday party I couldn't imagine having everyone wait for six hours to eat a turkey cooked the normal way. Turkey's can play tricks on you and seemingly never cook through. Nope, spatchcocking (wow this is really happening with this word) while it might sound like I'm doing naughty things with big birds (sigh) it's simply a faster way to cook a turkey. I used Ina Garten's recipe, which is almost exactly like her Engagement Chicken recipe (my favorite) and it couldn't be simpler!
Watch the Reluctant Housewife episode here and grab the recipe below!
1 twelve pound fresh turkey (have your butcher take the back bone out)
2 sticks of room temperature butter
2 tbsp fresh thyme
2 heads of garlic sliced in half
1 head of garlic minced
salt and pepper to taste
4 lemons quartered
Preheat your oven to 400 degrees.
Make your butter mixture. In a small bowl put your butter, your leaves of thyme and minced garlic and stir together. Slice your two heads of garlic and set aside. Quarter your lemons.
Using your hand push in-between the skin and the turkey breast and create an open area. The membrane will detach, but don't let the skin detach.
Smear half of your butter under the skin of each breast. Smear the rest of your butter on top of the bird all over. Salt and pepper generously. Push your lemons and heads of garlic under the turkey.
Roast your turkey for about 2- 2 1/2 hours. You won't need to baste it. It'll become a rich golden brown. Stick a thermometer in-between the wing and the breast and once it reaches 165 bring it out of the oven and let the poor bird rest for five minutes. Start carving and serve immediately!