Spatchcocked Turkey With Gravy
A foolproof, perfect spatchcocked turkey with gravy recipe that brings out amazing flavors and cuts cooking time in half!
Ingredients
- 1 whole turkey (10 to 12 pounds total, fully thawed if using frozen turkey)
Herb Butter
- 16 tbsp salted butter (at room temperature)
- 1 bunch sage
- 3 twigs rosemary
- 1 bunch thyme
Gravy
- 1 large yellow onion
- 2 large carrots
- 2 cloves garlic
- 4 tbsp butter
- 4 tbsp flour
- 2 mild sweet pork sausage (Optional)
- 1 HoneyNut or Butternut Squash (Optional)
Instructions
Turkey
- Using a sharp knife or kitchen shears, spatchcock your turkey; remove the backbone, flip the bird, and press down on the top of the breasts to flatten for an even cooking surface and beautiful presentation. Hold on to the backbone for gravy making.
- Generously salt the entire turkey, coating and rubbing the salt into all surfaces.
- Set the turkey on a wire rack and leave uncovered in the fridge overnight. This is called a dry brine. It will dry out the skin so it gets crispy during the cook, and allow the salt to sink into every part of the bird so each bite is beautifully seasoned. If you don’t have time for this step, skip it, it will still be great!
- The following day, preheat your oven to 400 Degrees F.
- Prepare the herb butter (Can be done the day before) Remove the herbs from the stems and mince. Incorporate into the room temperature butter until the mix is homogenous.
- Gently use your fingers to get under and separate the skin of the turkey, creating space to work in our herb butter. Focus on the breasts and thighs, massaging a generous amount of the butter under the skin and spreading it as evenly as possible. This will give our bird a wonderful flavor and keep the meat juicy while it cooks.
- Rub olive oil on the skin to help it crisp up and get good color as we cook.
- Insert your Typhur thermometer probes into the thickest part of the breast and thigh.
- Place the bird into the oven.
- Pull bird when the thermometer in the breast registers 145 Degrees F and the thigh is in the ballpark of 185 Degrees F.
Gravy
- Cut your onion in half, peel your carrots, and cut off the top of your head of garlic to reveal the cloves.
- Take your veggies, the backbone from turkey (throw in the neck, and any other scraps you have from spatchcocking your bird), and the sausage and squash if available. Toss them lightly in olive oil, place open a cookie sheet, and roast them in a 400 Degree oven until they are caramelized and develop a golden brown color. (The more color, the more flavor development, but be careful not to over char and burn)
- Remove from the oven and transfer to a large pot, making sure to scrape all bits and juices from the cookie sheet into the pot for max flavor.
- Cover with water and gently simmer for at least 60 minutes. The longer it simmers the more flavor it gets!
- Remove your stock from the heat and strain out all your solid materials so only the beautiful liquid remains.
- In a separate medium saucepan, on medium low heat, make a roux to thicken our gravy: Add 4 tbsp of butter and 4 tbsp of flour. Cook out for 2-3 minutes until the mixture has developed a golden color and is the consistency of wet sand. Feel free to add a bit more flour or butter to thicken up or loosen the consistency.
- Slowly add stock into the flour and butter mixture, stirring as you incorporate until the desired gravy consistency is achieved.
- Serve hot alongside your perfect turkey!
Video
Notes
*If using a frozen turkey, allow it to thaw out in the fridge for at least 2 days, or according to package instructions.
*Keep an eye on your bird as it cooks. As it approaches the perfect temperature, feel free to turn up the oven to 450 Degrees F to create more browning on the skin. If the skin is browning too quickly, turn the oven down to 350 Degrees F, or cover the bird loosely in foil to slow down the browning of the skin.
Nutrition
Calories: 667kcalCarbohydrates: 18gProtein: 76gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 268mgSodium: 604mgPotassium: 1221mgFiber: 3gSugar: 4gVitamin A: 13381IUVitamin C: 24mgCalcium: 113mgIron: 4mg
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