Flat Bird – the Spatchcocked Turkey

 

spatchcock turkey

A flat turkey may not match the traditional visual image of a Thanksgiving bird – but the benefits; evenly cooked juicy meat and reduced cooking time – make this ‘new’ method worth trying.

Cut out the back.

Flip the bird.

Apply chest compressions until it lays flat.

Tuck in wings.

Place vegetables on dripping pan below turkey (moisture keeps dripping from smoking).

Cook at 450 degrees for approximately 80 minutes or until breast temperature reaches 165 degrees.

Flat Bird ‘stuffing’ method:

Place stuffing in deep baking dish.

Lay flat bird on top and cook about 1/2 way through the cooking time.

Remove stuffing pan and move turkey to baking pan with vegetables lining the bottom.

See Serious Eats for the complete article.

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Turkey – Brined & Self Basting – with Stuffing on the side

How do you know when something is done? When you can smell it…  This meal creates delightful aromas and flavors.

meal

Brine Mix:

Sea Salt
Dried herbs: juniper berries, rosemary, black peppercorns, cranberries, garlic, apples, thyme, rosemary, sage and orange peels.

In a heavy white garbage (compactor) bag combine 1/2 cup brine mix with 4 cups warm water.  Shake it around so that the salt dissolves.
Place bag inside of a 5 gallon bucket.brine mixture

brined

Remove packaging from turkey as well as giblets or packing in the body cavity. Rinse turkey with fresh water then pat dry.
Without poking holes, run your hands under the turkey skin on the breast and back to create skin pockets.
Use a fork or knife to pierce turkey meat in the breasts, thighs & legs.

Put turkey into basting bag inside of bucket. Fill bag with water until turkey is submerged. Place bucket in refrigerator several days prior to cooking.

Self Basting Herb Paste:

1  cup barely softened butter
4 strips bacon uncooked – chopped
1/2 onion – chopped
3 cloves garlic – chopped
1/2 bunch fresh parsley – chopped
Fresh sage – chopped (about 3 tblsp.)
1 preserved lemon – chopped (less if a less salty gravy is desired)

1 cup dry white wine

4-5 more strips of bacon

Use your hands to squeeze the mixture together till well mixed.

Gently place handfulls of the Self Basting Herb Paste into the skin pockets.

basting paste

Place turkey –  breast side down –  into baking pan.

Lay remaining strips of bacon on top of bird & cover tightly with aluminum foil.

Cook in 350 degree oven till done. (See package cooking instructions for how much time to cook based on weight.)

Check center of breast meat with meat thermometer. Once it’s reached 155 degrees it’s ready!

Adam prepares the 2013 Thanksgiving turkeys; a wild hunted bird and a store bought.

Adam prepares the 2013 Thanksgiving turkeys; a wild hunted bird and a store bought.

Strain out solids from turkey drippings. Place in pot on stove top. At medium heat, start adding sprinkles of Wondra Flour once bubbles start appearing at the edges.  Blend with hand-held whisk until desired thickness.

Stuffing:

Meyer Lemon Bread Crumbs – about 4 cups

1 bunch fresh cilantro – chopped
3 beaten eggs
1/2 onion  – copped
3 stalks celery – chopped
3 cloves garlic – chopped
chicken broth – enough to moisten bread crumbs
1 drop food-grade Oregano oil (stirred into broth)

Combine all ingredients, cover and bake at 350 degrees for about 40 minutes.

jaja with turkey