ROASTING TURKEY TIMES RECIPES

Name: Roast Spatchcock Turkey
Total time: 45 min
Yield: 10 servings
Cuisine: american
Ingredients: 1 8- to 12-pound turkey; 10 garlic cloves, peeled and lightly crushed, more to taste; 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon; 1/3 cup extra virgin olive oil or butter; Salt and pepper to taste

ROAST SPATCHCOCK TURKEY RECIPE - NYT COOKING

Roast Spatchcock Turkey Recipe - NYT Cooking image

In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.

Provided by Mark Bittman

Total Time 45 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

1 8- to 12-pound turkey
10 garlic cloves, peeled and lightly crushed, more to taste
1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
1/3 cup extra virgin olive oil or butter
Salt and pepper to taste

Steps:

Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Nutrition Facts : @context http//schema.org, Calories 532, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 25 grams, FiberContent 0 grams, ProteinContent 70 grams, SaturatedFatContent 6 grams, SodiumContent 1082 milligrams, SugarContent 0 grams, TransFatContent 0 grams

ROAST SPATCHCOCK TURKEY RECIPE - NYT COOKING

Roast Spatchcock Turkey Recipe - NYT Cooking image

In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens. Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally.

Provided by Mark Bittman

Total Time 45 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

1 8- to 12-pound turkey
10 garlic cloves, peeled and lightly crushed, more to taste
1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
1/3 cup extra virgin olive oil or butter
Salt and pepper to taste

Steps:

Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.
Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.
Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).
Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places.
Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

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