The Spatchcocked Turkey
Another method of preparing a turkey, spatchcocking, has become particularly popular in the last few years. Spatchcocking involves carving out the turkey’s backbone and spreading the spineless, featherless fowl on a baking sheet with breast facing up, the bird splayed open. The finished product will retain its moisture better simply because it doesn’t have to cook as long.
To spatchcock a turkey, you will want to first brine it, just as you would a bird for a traditional roast. When ready to roast, preheat your oven to 350 degrees, brush the turkey with oil and, depending on its weight, cook for 70 to 90 minutes. Roast until internal temperature reaches 165 degrees.
Ingredients
Holiday Brine Kit available at your local Rouses
Kit includes:
- 5 gallon reusable bucket
- Rouses exclusive brine mixture
- 2 plastic bags for use (if bucket does not fit in refrigerator)
Directions
1. Pour the Brine mixture into a pot with 2 qts water, and bring to a boil.
2. Once the Sea Salt has dissolved, turn off the fire and let cool to room temperature.
3. Pour the Brine solution into the bucket, and add 1 gallon of ice water.
4. Wash & Dry the thawed Turkey, and place it breast side down into the brine.
5. Add more water to the bucket to cover the Turkey, making sure the cavity gets filled with the brine as well.
6. Seal the lid tightly on the bucket, and place in the refrigerator overnight.
7. Carefully remove the Turkey from the Brine, draining off the excess brine and pat dry. Discard the brine.
8. Cook the Turkey as desired, reserving the drippings for gravy.
DIRECTIONS FOR KEEPING BUCKET OUT OF THE REFRIGERATOR:
1. If you do not have enough room in the refrigerator for the bucket, fill the bucket with ice after step 4 to make sure the proper temperature is maintained (between 34° to 40°F) as the ice melts.
2. Keep the bucket over night in the sink to make draining the Turkey the next morning easier. Do not put the Bucket outside as the temperature down here in the South will be too hot to keep the proper temperature.
NOTE: Brined turkeys cook faster than non-brined turkeys, so keep a watchful eye on the temperature gauge.
