Spatchcock Turkey: A Guide to Roasting a 20-Pound Turkey
Turkey is a traditional centerpiece for Thanksgiving dinner, but roasting a large bird can be daunting. Spatchcocking is a simple technique that can help you roast a 20-pound turkey evenly and in a fraction of the time.
In this guide, we’ll show you how to spatchcock a turkey, season it, and roast it to perfection. We’ll also provide tips for making the most of your leftovers.
So whether you’re a seasoned cook or a novice in the kitchen, read on for everything you need to know about spatchcocking a 20-pound turkey.
|20 pound turkey
|– Remove giblets from turkey.
|– Rinse turkey inside and out with cold water.
|1 cup (2 sticks) unsalted butter, softened
|– Rub butter all over turkey, inside and out.
|– Sprinkle with salt and pepper to taste.
|1 lemon, halved
|– Place lemon halves inside turkey cavity.
|– Tie legs together with kitchen twine.
|1 cup dry white wine
|– Place turkey breast-side up on a roasting rack in a large roasting pan.
|– Pour wine into the bottom of the pan.
|Preheat oven to 375 degrees F (190 degrees C).
|– Roast turkey for 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).
|– Let turkey rest for 15 minutes before carving.
Spatchcocking is a method of roasting a turkey that involves removing the backbone and flattening the bird out so that it cooks more evenly and quickly. This is a great option for a large turkey, as it will cook in a shorter amount of time than a traditional roasted turkey.
This recipe for spatchcocked turkey is perfect for a Thanksgiving feast or any other special occasion. The turkey is rubbed with a flavorful herb and butter mixture and roasted until golden brown and juicy.
* 20-pound turkey
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 cup (1 stick) unsalted butter, melted
* 1/4 cup olive oil
* 1 lemon, sliced
* 1/2 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the turkey and reserve for another use.
3. Rinse the turkey inside and out and pat dry with paper towels.
4. Season the turkey all over with the salt, pepper, garlic powder, and onion powder.
5. Place the turkey breast-side up on a cutting board. Using a sharp knife, cut along both sides of the backbone to remove it.
6. Flip the turkey over so that the breast is facing down. Press down on the breastbone to flatten the turkey out.
7. Place the turkey in a roasting pan and brush with the melted butter.
8. 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.
9. Remove the turkey from the oven and let rest for 15 minutes before carving.
* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
* If you don’t have a roasting pan large enough to hold the flattened turkey, you can use a large baking sheet. Just be sure to line the baking sheet with aluminum foil to prevent the turkey from sticking.
* You can also spatchcock a turkey ahead of time and store it in the refrigerator for up to 24 hours before roasting. When you’re ready to cook the turkey, simply remove it from the refrigerator and let it come to room temperature for about 30 minutes before roasting.
Spatchcocked turkey is a delicious and impressive way to roast a turkey for a special occasion. The turkey cooks evenly and quickly, and the resulting meat is moist and flavorful. This recipe is sure to be a hit with your guests!
* 20-pound turkey, thawed
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup chopped fresh herbs, such as thyme, rosemary, or sage
* 1 lemon, cut into wedges
1. Preheat oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the turkey and rinse the turkey inside and out.
3. Pat the turkey dry with paper towels.
4. Rub the turkey with olive oil, salt, and pepper.
5. Place the turkey breast-side up on a roasting rack in a large roasting pan.
6. Tuck the wings under the turkey.
7. Spread the herbs over the turkey.
8. Place the lemon wedges inside the turkey cavity.
9. Roast the turkey for 1 hour.
10. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to roast the turkey for 1 hour per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).
11. Let the turkey rest for 15 minutes before carving.
* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
* If you want to baste the turkey during cooking, brush it with melted butter or broth every 30 minutes.
* If you want to make a gravy, collect the drippings from the roasting pan and whisk them together with some flour and water. Bring the gravy to a boil, then reduce the heat and simmer for 10 minutes, or until thickened.
* Spatchcocking a turkey is a great way to cook a large bird evenly and quickly. It also makes carving the turkey much easier.
Spatchcocked turkey is a delicious and easy way to cook a large bird. It’s perfect for a holiday meal or any other special occasion.
Q: What is a spatchcock turkey?
A: Spatchcocking is a method of preparing a turkey by cutting it down the backbone and flattening it out. This allows the bird to cook more evenly and quickly.
Q: Why should I spatchcock a turkey?
A: There are several reasons to spatchcock a turkey. First, it cooks more evenly and quickly than a traditional roasted turkey. This is because the breast and thigh meat are exposed to the same amount of heat, so they cook at the same rate. Second, spatchcocking results in a more moist turkey, as the juices from the bird are not able to escape as easily. Third, spatchcocking is a more simple and straightforward cooking method than roasting a turkey.
Q: How do I spatchcock a turkey?
A: To spatchcock a turkey, you will need a sharp knife and a cutting board. First, place the turkey breast-side up on the cutting board. Using the knife, cut along the backbone, starting at the neck and working your way down to the tail. Be careful not to cut through the skin. Once you have cut through the backbone, flip the turkey over and press down on the breastbone to flatten it out.
Q: How long does it take to cook a spatchcocked turkey?
A: The cooking time for a spatchcocked turkey will vary depending on the size of the bird. A 20-pound turkey will typically take about 2-2 1/2 hours to cook.
Q: What temperature should I cook a spatchcocked turkey?
A: The ideal cooking temperature for a spatchcocked turkey is 350 degrees Fahrenheit.
Q: What should I serve with a spatchcocked turkey?
A spatchcocked turkey can be served with a variety of side dishes, such as mashed potatoes, stuffing, green bean casserole, and cranberry sauce.
Q: How do I store a leftover spatchcocked turkey?
Leftover spatchcocked turkey can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Spatchcocking a 20-pound turkey is a great way to cook a large bird evenly and quickly. By removing the backbone and flattening the bird, you allow heat to penetrate more easily and evenly, resulting in a moist and flavorful turkey.
To spatchcock a turkey, you will need a sharp knife, kitchen shears, and a cutting board. First, remove the giblets from the turkey cavity. Then, place the turkey breast-side up on a cutting board. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail. Once the backbone is removed, flip the turkey over and press down on the breastbone to flatten it.
To cook the turkey, preheat your oven to 375 degrees Fahrenheit. Place the turkey on a roasting rack in a roasting pan and brush it with olive oil. Season the turkey with salt, pepper, and any other desired herbs or spices. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the turkey rest for 10 minutes before carving and serving. Spatchcocking a 20-pound turkey is a great way to impress your guests with a delicious and juicy meal.
Hello, fellow turkey enthusiasts! I'm Mike Thompson, a proud resident of the picturesque state of Missouri, renowned for its thriving turkey population and favorable hunting conditions. For over a decade, I've roamed the woods, valleys, and peaks of our beautiful state, learning every nook, cranny, and secret that turkey hunting has to offer. My track record? Well, let's just say I've bagged more turkeys than there are days in November, and each hunt has added a story to my ever-growing book of experiences.
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