With Thanksgiving on its way, it’s almost time to start planning your holiday feast. If you have ever cooked a Thanksgiving turkey you will know that one of the biggest drawbacks about making a turkey is that it takes a long time to cook. The popular rule of thumb is that you should cook a turkey for 20 mins for each pound, and you normally need a pound for each guest. So if you are expecting 15 guests, be prepared to be cooking that bird for the next 5 hours! This year say goodbye to long cooking times and follow this simple spatchcocked turkey recipe to cook the perfect Thanksgiving turkey in the shortest amount of time!
What is a spatchcocked turkey?
To spatchcock a turkey you need to cut through the backbone and flatten the turkey like a book. It’s usually difficult to do this alone but can usually ask your butcher to do this for you. Unlike conventional turkeys, when a turkey is spatchcocked the bird will cook quickly and more evenly.
Delicious sage and brown butter spatchcocked turkey recipe
- 2 apples,
- 2 large onions,
- 2 lemons, cut into 1/2-inch slices
- 6 fresh sprigs of sage plus 1/2 cup sage leaves
- 1 cup l chicken broth
- 12-14 pound spatchcocked turkey (if you are cooking for a smaller group you can also use turkey pieces/thighs)
- 2 tablespoons sweet paprika
- 2 tablespoons extra-virgin olive oil
- 8 tablespoons unsalted butter
- 2 tablespoons table salt
- 1 tablespoon pepper
How to prepare the turkey
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Roughly chop the apples and onions and slice the lemon.
- On a rimmed baking sheet or shallow baking pan combine the sage prigs with the broth, chopped apples and onions, and the lemon slices.
- Keeping it skin-side up, place the turkey flat on top of the vegetables and broth. Then rub the skin with olive oil.
- Roast until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thigh registers 155 degrees F. This should take approximately 1 hour to 1 hour 10 minutes.
- Let the turkey rest for 20 minutes before carving.
- To make and easy gravy, simply drain the juices from the baking sheet through a mesh sieve into a small saucepan to keep warm.
- Carve the turkey and place it on a serving platter.
- Melt the butter on low heat in a large skillet until it begins to turn brown. Then add the sage leaves and continue to cook until the edges of the leaves curl.
- Spoon the butter mixture over the turkey and serve the simple gravy on the side.