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.....I Will Never Roast Turkey The Old Way Again.

Sunday, January 26, 2020

In Friday's Blog, I asked if any of you had ever heard of the Spatchcock way of preparing turkey before roasting. Some of you had heard of it, but never tried it, and some who had tried it were very happy with the results.

I promised to share my experience with you, so here goes. I did try this method today with a 20# turkey. My husband and I watched a video of how to cut out the spine and the man doing the video recommended using a very sturdy sharp knife over kitchen shears. The cut is made as close to the spine as possible due to the fact that the bones are thinnest there and easier to cut. I have had 3 spinal surgeries and didn't want to push my luck, so my husband took over on the cutting. It is NOT easy, but can be done with a very sharp and very well made knife. Once the spine has been removed, the turkey can be flattened. I used a large 2" deep pan with a rack. I cut up oranges and apples and lined the bottom of the pan with them to add to the moisture while roasting. Then I put the turkey on the rack over the fruit. We had preheated the oven to 350 degrees F. After the first 30 minutes, the pan was turned. Then it roasted for another 30 minutes and the pan was rotated again. After the third 30 minutes, we tested the thickest part of the thigh. It was only 109 degrees, so we put it in for another 30 minutes. When we turned it again, we tested the thigh and it was 134 degrees. The last 30 minutes brought the temperature of the thigh up to 165 degrees which was what we were aiming for. The total time was 2 and 1/2 hours compared to 5 or 6 with the spine in tact. Before we started to cook the turkey, we basted it with butter and sprinkled a mixture of fresh Rosemary, Thyme, Sage, Salt, and Pepper. We only added more of this mixture one more time. We tested the turkey for supper and I have NEVER had a more tender and moist slice of breast meat in my life. I would highly recommend this method. Some recipes called for a higher temperature to reduce the time even more, but a lower temperature usually results in more moisture, so I took this route and am glad that I did. I also made 2 pans of sausage stuffing, peeled the carrots for tomorrow (they will be in a divided dish with peas in the other half, refrigerated the cranberries that I canned this summer, and baked the dinner rolls. Tomorrow Ken will prepare the before-dinner snacks and I will peel the potatoes for mashing. I ordered a Birthday cake as it is for several birthdays. I asked that it be chocolate with butter cream frosting and a winter scene with all of the names of the Birthday people. They did such a great job. There are little skiers coming down a hill and little pine trees with snow on them. I was so impressed that I called the bakery and complimented them on such a great job. The girl who did the cake is new there and was so happy that I had called.

If you have any questions re: the Spatchcock method of cooking the turkey, I will answer them and if I can't, there are several videos on U-Tube and also on Recipe sites.

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