Spatchcock Turkey
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Spatchcock Turkey
Rated 5.0 stars by 1 users
Author:
Jennifer
Dare I say, it's the best way to cook a turkey. It's also the fastest way to cook a turkey aside from deep frying.
For 8 pounds of turkey, use 1/4 cup of Big Tom's Roasting Rub and Brine spice and 3 Tbsp of Steakhouse seasoning. For a bigger bird, you'll use more spice.Add 1/4 cup of olive oil to create a paste.
Season all over the turkey, since it's flat after spatchcocking, it's easy to get the seasoning paste everywhere. Feel free to place some under the breast skin.
Ingredients
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¼ cup Big Tom’s Roasting Rub and Brine spices
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3 Tbsp Steakhouse seasoning
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olive oil
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10-12 lb turkey
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4-6 Tbsp butter
Directions
For 8-10 pounds of turkey, use 1/4 cup of Big Tom's Roasting Rub and Brine spice and 3 Tbsp of Steakhouse seasoning. For a bigger bird, you'll use more spice.
Add 1/4 cup of olive oil to create a paste.
Season all over the turkey, since it's flat after spatchcocking, it's easy to get the seasoning paste everywhere. Feel free to place some under the breast skin.
Place in the refrigerator for at least 4 hours or overnight.
Place 2 Tbsp of butter under the skin on each breast.
Place flat in a roasting pan on top of your dressing or potatoes or sliced onions. These juice from the turkey will enhance the flavor of any of those. a section of foil over just the breast meat.
Place a section of foil over just the breast meat.
Roast at 425 for 30 minutes.
Reduce the heat to 325 and remove the foil on the breasts.
Baste with butter and continue cooking until the thigh measures 175 and the breast is 155.
Let the turkey rest for 30 minutes after cooking. Carve and enjoy!
Recipe Note
I hope you love this recipe as much as we do. Because you're basically prepping the bird ahead of time, you're saving lots of time on Thanksgiving day.
