Thanksgiving Turkey 2020
TURKEY 2020
Mishaps & More
I ordered this turkey through a grocery delivery app. Later, after I thawed her out, I found out I received a turkey without any wings or thighs. I suppose I'm to blame for not checking my turkey the moment my groceries arrived.
Anyway, it ended up working out just fine! Here and here are video tutorials for how to spatchcock a normal bird.
For this 10.5 lb wingless, thighless bird, I thawed her out for two days in my refrigerator. After the thawed out, I brined her for 30 hours. Then I removed her from the brine and I let her dry out for 6 hours uncovered in the fridge on a wire rack. Lastly, I cooked her. All the instructions are listed below.
Can I? What If? How Come?
Can I use any of these methods (wet brine, butter, glaze) for a traditional roasted turkey or does it need to be spatchcocked?
You can cook the bird however you like! If you cook a traditional roasted turkey, I recommend covering the breasts with buttered foil. to prevent them from drying out or overcooking. Here is a video for a better visual.
What if I forgot to thaw out my turkey?
Take it out of the freezer NOW. No matter the size of the bird, it should be thawing out by now, the Sunday before Thanksgiving. If you're rushed, place the turkey in a room temperature water bath to defrost quickly.
A wet brine seems intimidating. What else could I do?
Soak the turkey in buttermilk for 2 days. Add 1 tbsp salt or every 2 cups of buttermilk. For a 8-12 size turkey, you'll likely need 1.5-2 gallons of buttermilk. The day you plan to cook it, remove the turkey from the buttermilk and allow the turkey to sit out uncovered for at least 3-4 hours before you plan to roast it. Doing so, will allow the bird to come to room temp which will ensure even cooking. You do not need to butter the bird this way. Simply, proceed with the roasting instructions listed below.
What about a dry brine? Can I do that?
Absolutely! This is a great step by step tutorial for a dry brine.
Why did you spatchcock the turkey?
If I'm being completely honest, I just think it's beautiful that way. It also cuts down the cooking time.
THANKSGIVING TURKEY 2020
For the Turkey:
Brined Turkey
1 Stick Softened Butter
Bon Appetit’s Turkey Glaze:
¼ Sherry Vin
4 Tsp Worcestershire
2 TBSP Honey
2-3 Rosemary Sprigs
4 Garlic Cloves (Smashed)
3-4 Orange Peels
1 Stick Butter
For Glaze:
In a saucepan, reduce on medium low heat until sauce thickens. About 12 minutes. Strain and set aside.
For the Turkey:
Remove turkey from the refrigerator 3 hours before you want to put her in the oven. This will allow for even cooking.
Remove backbone of bird and save for stock. Press down firmly on the breast plate until you hear a crack. Splay the turkey out.
Preheat oven to 450 F. Wait to put the turkey in 10 minutes after the oven has reached 450.
Rub 2 tbsp softened butter under the skin of each breast, being careful not to tear the breast skin.
Brush remaining softened all over the bird with your hands. Drizzle some vegetable, grapeseed or canola oil over the bird and brush it all over with a pastry brush.
Line a sheet pan with 3-4 layers of foil. Place a wire rack on top of sheet pan and spray with oil.
Add turkey to the well-oiled rack. Place in the medium or bottom rack of your oven. Cook for 30 minutes, rotating the pan halfway through, or until the turkey is lightly golden.
Baste with a generous amount of sauce. Turn the oven down to 300 F and return the turkey to the oven. Baste every 25-30 minutes. Try to move quickly each time you remove the turkey and baste it, making sure not to let too much air out of the hot oven.
Cook until the thickest part of the breast reads 155 F. The bird will continue cooking after you remove her from the oven.
Let the bird rest for at least 45 minutes and up to an hour and a half before carving.