Christmas Spatchock Turkey….It’s The Best Tasting Bird I’ve Ever Eaten
I know a lot of people like to have Turkey for Christmas dinner, but it can take so long to make....Here is a different unique way to cook your turkey, that not only will save you hours and hours in the kitchen, but might also be the best tasting bird you've ever tasted. It's called Spatchcocking.
You've tried Deep fried, roasted, smoked and grilled turkey how about trying something different this year...and in addition have a moister, better tasting bird and as an added bonus, not have to spend 4 to 5 hours cooking? It's possible if you Spatchcock it.
I cooked a turkey like this for Thanksgiving this year. It weighed 16 pounds which would normally take 4 to 5 hours to cook only too one hour and ten minutes...and it was the best tasting turkey I've EVER eaten.
Now part of the reason that it tasted so good is partly because I also soaked my turkey in brine for the first time ever....see my brine recipe below and feel free to try it out
3 tablespoons canola oil
1 cup of brown sugar
1 head garlic, cut in half
2 medium onions, roughly chopped
1 orange, cut into wedges
1/2 gallon apple cider
1/2 cup kosher salt
8 fresh sage leaves
8 sprigs fresh thyme
6 cups water
6 cups ice
1 (12-pound) turkey, washed and patted dry
1 (15-ounce) can chicken broth
In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and brown sugar and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours.
Preheat the oven to 425 degrees F
Remove the turkey from the brine, rinse and pat dry. Then Spatchcock the turkey according to the video. Place on a baking rack and place turkey in the oven. Cooking time should be approximately one hour and 15 minutes….(Yes 1 hour 15 minutes) I’m not kidding. Watch so that the skin doesn’t begin to burn…if you notice it browning too much, place tin foil over the turkey. Internal temperature of you bird should be around 155 degrees. Once it hits that temperature take out of oven and let rest for 20 minutes to half an hour…then begin carving and eating….
Enjoy and let me know how you liked my recipe and Spatchcocking in the comments section below or email me at firstname.lastname@example.org
Check out the video above for all the instructions on how to spatchcock your turkey....or if you'd like to grill your turkey, check out the instructions below