Saturday, December 27, 2014

Spatchcocked Turkey

This year, after detours to ham and venison in the past couple of years, I returned to tradition for the Christmas dinner, so a small free-range turkey was on the menu.

Some years ago I discovered the technique of dry brining turkey to completely season the meat. This year I discovered spatchcocked turkey for more even and much faster cooking. (Isn't spatchcock a wonderful word?) I've done this with chicken so I don't know why it hadn't occurred to me to do this with turkey before.

My turkey was just over 6 pounds and I dry-brined it with about 2 tablespoons of sea salt, three days before it went into the oven . On Christmas Day, I removed the wishbone, removed the backbone and flattened the turkey. Then loosened the skin and tucked herbed garlic butter under the skin of the breast and over the sin of the legs. It roasted for 20 minutes at 250 degrees and another half hour at 200 degrees, then rested for 20 minutes before I carved it following the directions here. It was easy to do and looked great.

I like to make my version of Jamie Oliver's make-ahead gravy a couple of days in advance. I find it hard enough to juggle the timings for appetizer, oven room and vegetables, so not having to make gravy reduces the stress. This year I included a chopped fennel bulb and only one carrot.  It was good!

As usual, good company and good food made for a memorable meal.

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