How to Cook Your Turkey in half the Time
Spatchcocked Turkey - Cook Your Turkey in Half the Time. Cooking a turkey in half the time is possible by using a technique called Spatchcocking.
Equipment
- Instant Read Thermometer
- Large Roasting Pan
Ingredients
- 1 One Brined 16 lb turkey dry rub cleaned off of the carcass
- 2 tbsp extra-virgin olive oil more for drizzling
- Dry white wine as needed, for the pan
- 1 large onion halved and sliced 3/4-inch thick (not thinner)
- Salt for the onions
- Instant Read Thermometer
Gravy Ingredients
- Pan drippings from your roasted turkey
- 1/4 cup flour
- 2 cups turkey stock or chicken broth
- 2 tbsp soy sauce
- Salt and pepper to taste
Instructions
Prepping the Turkey for Roasting
- Remove the turkey from the refrigerator 1 hour before you want to roast it.
- Take all the herb sprigs and garlic cloves off the surface of the turkey.
- Remove the racks from the oven.
- Heat oven to 450 degrees.
Stovetop Searing of the thighs
- Place a large, empty heavy-duty roasting pan on top of the stove, across two burners.
- Heat the pan for a minute, until the pan is quite hot.
- Add the oil, and let it heat up for a few seconds.
- Place the turkey in the roaster with the breast side up. Position the legs parallel to the short sides of the pan.
- Make sure the legs have room to flop open. They should protrude a bit.
- Press on the splayed legs so they touch the bottom of the pan.
- Let turkey sear for 5 minutes, pressing down on the legs.
- Pour wine into the bottom of the pan to a depth of 1/8 inch.
- Scatter onions around the turkey and sprinkle them with salt.
- Drizzle turkey and onions with a little olive oil.
Turkey into the Oven
- Put the pan with the turkey in the oven, and set it on the oven floor to roast for 30 min.
- After 30 minutes at 450, reduce heat to 350 degrees,
- As the turkey cooks, occasionally check the onions to make sure they don't dry out. and that they don’t burn. Add wine as needed.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 165.
- The breast meat should be at least 160. This process will take about another 40 to 65 minutes, depending on your oven and the pan you use.
Let the Turkey Rest and Make the Gravy
- Transfer the turkey and let it rest for 20 minutes before carving.
- After removing your turkey from the roasting pan, pour the drippings into a measuring cup.
- Allow the fat to rise to the top, then skim off and reserve about 1/4 cup of the fat.
- Place the reserved fat back into the roasting pan and heat over medium heat.
- Add the flour, whisking constantly to form a roux.
- Gradually whisk in the turkey stock, continuing to whisk until the mixture is smooth.
- Add the soy sauce and bring to a simmer
- Carve the splayed turkey for presentation. Watch the carving video
Video
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