Q1: What does "spatchcock" mean, and why is it a better way to cook a turkey?

"Spatchcocking" (or butterflying) is the simple process of removing the backbone of a bird and flattening it out. It is a superior way to roast a turkey for two main reasons: it cooks much faster (about half the time of a traditional roast), and it cooks more evenly . By flattening the bird, the quick-cooking breast meat and the slower-cooking thigh meat are on the same level plane, meaning the thighs are perfectly cooked by the time the breast is done, resulting in no more dry breast meat!

Q2: Do I absolutely have to ask my butcher to spatchcock the turkey for me?

While asking your butcher is a great, time-saving tip, it is very easy to do at home! All you need is a sturdy pair of kitchen or poultry shears and a little bit of confidence. Simply follow the step-by-step guide in the recipe.

Q3: Will the Parmesan cheese on the skin burn during the long roast?

The initial roasting temperature of 375°F is moderate enough that the Parmesan should turn a beautiful, deep golden brown without burning. If you do notice that it is getting too dark for your liking before the turkey has reached the correct internal temperature, you can simply tent the darkest parts loosely with a small piece of aluminum foil for the remainder of the cooking time.

Q4: How do I know when my spatchcocked turkey is done?

The only way to know for sure is to use an instant-read meat thermometer . Because the turkey is flat, it's very easy to check the temperature. Insert the thermometer into the thickest part of the thigh , making sure that the probe is not touching the bone. The temperature should register at least 165°F (74°C) for a perfectly and safely cooked turkey.

Q5: Can I still make gravy from the pan drippings?

Yes, and you'll get the most amazing gravy! After you have removed the turkey to rest, you will have a baking sheet with a wire rack and a pool of incredibly flavorful, rendered drippings. Simply pour all those drippings into a saucepan, skim off the excess fat, and use the remaining juices as the base for a classic pan gravy. You can even use the reserved turkey backbone to make a quick stock while the turkey is roasting!

Crispy & Juicy Spatchcock Turkey (with Parmesan!)

The Best Crispy & Juicy Spatchcock Turkey (with Parmesan!)

A flavorful recipe for a spatchcocked (or butterflied) roast turkey, which allows for faster and more even cooking. The turkey is prepared with a savory compound butter made from Parmesan cheese, fresh rosemary, thyme, garlic, and lemon zest, which is rubbed under the skin to keep the meat moist. The outside of the turkey is then coated with olive oil and more Parmesan cheese and roasted on a wire rack until the skin is golden brown and the meat is cooked through.

Author: Grace
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 35 minutes (includes resting time)
Yield: 8-12 servings
Category: Main Course
Method: Roasting
Cuisine: Italian-American
Diet: Gluten Free

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
2 cloves garlic, minced
Finely grated zest of 1 lemon
1 1/2 cups grated Parmesan (about 6 ounces)
Kosher salt and freshly ground black pepper
One 10- to 12-pound turkey, spatchcocked by your butcher
2 tablespoons extra-virgin olive oil

Instructions

Position an oven rack in the center of the oven and preheat to 375°F. Fit a wire rack inside of a rimmed baking sheet.
In a medium bowl, combine the room-temperature butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon of salt, and several grinds of pepper until smooth.
Pat the spatchcocked turkey dry with paper towels. Season all over (both underside and skin-side) with 1 tablespoon of salt and several grinds of pepper.
Place the turkey skin-side up on the prepared wire rack.
Carefully work your fingers between the skin and the meat on the breast and thighs to loosen it. Rub the prepared Parmesan-butter mixture evenly under the skin.
Rub the olive oil all over the skin, then sprinkle with the remaining 1 cup of Parmesan cheese.
Roast for 1 1/2 to 2 hours, until the Parmesan is golden brown and an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reaches 165°F.
Let the turkey rest for 30 minutes on a cutting board before carving.

Notes

Having your butcher spatchcock (butterfly) the turkey is a major time-saving step and ensures the turkey cooks more evenly and quickly than a traditional whole bird.
Rubbing the compound butter *under* the skin, directly on the meat, is a key technique for a juicy, flavorful result.
Resting the turkey for 30 minutes before carving is crucial to allow the juices to redistribute, ensuring moist meat.

Find it online: https://www.eatswithsoul.com/spatchcock-turkey/

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