Spatchcock Turkey: The New York Times’s Best Recipe for a Juicy, Perfectly Cooked Turkey

Spatchcock Turkey: A New York Times Thanksgiving Classic

Every Thanksgiving, millions of Americans gather around the table to feast on a roasted turkey. But for many, the process of roasting a turkey can be daunting. From brining to basting, there are a lot of steps involved in making a delicious and juicy bird.

If you’re looking for a simpler way to roast a turkey, you may want to try spatchcocking. Spatchcocking is a technique that involves cutting the backbone out of a turkey and flattening it out. This allows the turkey to cook more evenly and quickly, resulting in a moist and flavorful bird.

In this article, we’ll show you how to spatchcock a turkey using the New York Times’s classic recipe. We’ll also provide tips for making the best-tasting turkey you’ve ever had.

So if you’re ready to give spatchcocking a try, read on!

Ingredients	Instructions	Notes
1 12- to 14-pound turkey, giblets removed 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried rosemary 1/4 cup (1/2 stick) unsalted butter, melted	Preheat the oven to 400 degrees F (200 degrees C). Pat the turkey dry with paper towels. In a small bowl, combine the salt, pepper, paprika, garlic powder, thyme, oregano, and rosemary. Rub the mixture all over the turkey, inside and out. Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the melted butter over the turkey. Roast the turkey for 1 hour 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh. Let the turkey rest for 15 minutes before carving.	To make ahead, spatchcock the turkey and rub with the seasonings the day before. Cover and refrigerate. When ready to cook, let the turkey come to room temperature for about 1 hour before roasting. If you don’t have a roasting rack, you can place the turkey breast-side up on a bed of vegetables in a large roasting pan. Be sure to check the turkey’s temperature with a meat thermometer to make sure it’s cooked through.

Ingredients

For a 12- to 14-pound turkey:

* 1 (12- to 14-pound) fresh or frozen turkey, thawed
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried sage
* 1 teaspoon dried rosemary
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 cup (1 stick) unsalted butter, melted
* 1/4 cup finely chopped fresh herbs, such as thyme, sage, rosemary, or parsley

Equipment

* Large roasting pan
* Large baking sheet
* Meat thermometer
* Kitchen shears
* Paper towels
* Aluminum foil

Introduction:

Spatchcocking is a method of roasting a turkey that results in a bird that is evenly cooked and juicy. By removing the backbone and flattening the turkey, the heat is able to penetrate more evenly, resulting in a faster cooking time. Spatchcocking also makes it easier to carve the turkey, as the breast and legs are already separated.

This recipe for New York Times Spatchcock Turkey is simple to follow and yields a delicious, moist turkey that is perfect for a holiday feast.

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Remove the giblets from the turkey and rinse the turkey inside and out. Pat the turkey dry with paper towels.
3. In a small bowl, combine the salt, pepper, thyme, sage, rosemary, garlic powder, and onion powder. Rub the mixture all over the turkey, inside and out.
4. Melt the butter in a small bowl. Brush the butter all over the turkey, inside and out.
5. Tuck the wings under the turkey and tie the legs together with kitchen twine.
6. Place the turkey breast-side up on a large roasting pan. Roast for 15 minutes.
7. Reduce the oven temperature to 350 degrees Fahrenheit and continue to roast for 1 hour and 15 minutes, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit.
8. Cover the turkey loosely with aluminum foil and let rest for 15 minutes before carving.

Conclusion:

Enjoy!

Ingredients

* 1 (14- to 16-pound) whole turkey, giblets removed
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon olive oil
* 1 lemon, quartered
* 1 head garlic, cut in half crosswise
* 1 bunch fresh thyme
* 1 bunch fresh rosemary
* 1 bunch fresh sage
* 1 cup (2 sticks) unsalted butter, melted

Steps

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Remove the giblets from the turkey and discard. Rinse the turkey inside and out, and pat dry with paper towels.
3. Season the turkey inside and out with the salt and pepper.
4. Place the turkey breast-side up on a roasting rack in a large roasting pan.
5. Rub the turkey with the olive oil.
6. Place the lemon quarters, garlic, thyme, rosemary, and sage inside the cavity of the turkey.
7. Brush the skin of the turkey with the melted butter.
8. Roast the turkey for 1 hour.
9. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to roast the turkey for 1 to 1 1/2 hours, or until the internal temperature of the thigh reaches 165 degrees F (74 degrees C).
10. Let the turkey rest for 15 minutes before carving.

Tips

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The temperature should read 165 degrees F (74 degrees C).
* If you don’t have a roasting rack, you can place the turkey breast-side down on a baking sheet. Just be sure to baste the turkey regularly to prevent the skin from burning.
* If you want to make a gravy, you can save the drippings from the roasting pan and whisk them together with some flour, salt, and pepper. Bring the gravy to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, or until thickened.

Spatchcocked turkey is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. The turkey cooks evenly and quickly, and the crispy skin is simply irresistible. So give spatchcocked turkey a try this year and see for yourself how delicious it is!

Q: What is spatchcocking?
A: Spatchcocking is a method of preparing a turkey by removing the backbone and flattening the bird so that it cooks more evenly and quickly.

Q: Why should I spatchcock a turkey?
A: Spatchcocking a turkey has several advantages over traditional roasting methods. First, it cooks the turkey more evenly and quickly, resulting in a moist and flavorful bird. Second, it allows you to stuff the turkey under the skin, which creates a more flavorful and moist breast. Third, it makes carving the turkey much easier.

Q: How do I spatchcock a turkey?
A)* Step 1: Remove the backbone. Using a sharp knife, cut along either side of the backbone, starting at the neck and working down to the tail. Once the backbone is removed, discard it.
* Step 2: Flatten the turkey. Place the turkey breast-side up on a cutting board. Using your hands, press down on the breastbone to flatten the bird.
* Step 3: Tie the legs together. Cut a piece of kitchen twine about 3 feet long. Center the twine under the turkey, then bring the ends up over the legs and cross them in front of the breast. Bring the ends of the twine back down under the turkey and tie them together in a knot.
* Step 4: Season the turkey. Rub the turkey with your favorite seasonings, such as salt, pepper, garlic powder, and onion powder.
* Step 5: Roast the turkey. Place the turkey breast-side up on a roasting rack in a roasting pan. Roast the turkey at 375 degrees Fahrenheit for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.

Q: How long does it take to spatchcock a turkey?
A: It takes about 1 hour to spatchcock a turkey.

Q: What temperature should I cook a spatchcocked turkey?
A: Spatchcocked turkeys should be cooked to an internal temperature of 165 degrees Fahrenheit.

Q: What can I stuff under the skin of a spatchcocked turkey?
A: You can stuff any of your favorite stuffings under the skin of a spatchcocked turkey. Some popular options include:

* Cornbread stuffing
* Sausage stuffing
* Apple stuffing
* Cranberry stuffing

Q: How do I carve a spatchcocked turkey?
A: Carving a spatchcocked turkey is much easier than carving a traditional roasted turkey. Simply follow these steps:

1. Remove the turkey from the oven and let it rest for 10 minutes.
2. Using a sharp knife, cut along the backbone to separate the breast from the legs.
3. Cut each breast in half crosswise.
4. Cut each leg in half at the joint.

Q: What are some tips for spatchcocking a turkey?
A: Here are a few tips for spatchcocking a turkey:

* Use a sharp knife. A dull knife will make it more difficult to cut through the bones.
* Be careful not to cut through the skin. The skin helps to keep the turkey moist during cooking.
* Don’t overcrowd the roasting pan. Spatchcocked turkeys cook quickly, so it’s important to give them plenty of space in the roasting pan.
* Baste the turkey regularly. Basteing the turkey helps to keep it moist and flavorful.
* Let the turkey rest before carving. Letting the turkey rest for 10 minutes before carving allows the juices to redistribute, resulting in a more flavorful and juicy bird.

the New York Times’s spatchcock turkey recipe is a simple and delicious way to cook a turkey. The key to this recipe is to spatchcock the turkey, which means to remove the backbone and flatten the bird. This allows the turkey to cook evenly and quickly, resulting in a juicy and flavorful bird. Additionally, the brine and herb rub add flavor and moisture to the turkey. This recipe is perfect for a Thanksgiving feast or any other special occasion.

Here are some key takeaways from the article:

* Spatchcocking a turkey is a simple and effective way to cook a turkey evenly and quickly.
* Brining the turkey before cooking helps to keep it moist and flavorful.
* The herb rub adds flavor and moisture to the turkey.
* This recipe is perfect for a Thanksgiving feast or any other special occasion.