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Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.

Source: Martha Stewart Living, November 2009
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283
  • mauiaction
    25 NOV, 2017
    This is a magnificent way to cook a Turkey! I have the original pages from the magazine of this and have used this process for over 10 years. The turkey is the most flavorful, moist and cooks perfectly at a fast rate! everything is cooked evenly. i think it is about 10 minutes per pound, ie a 13 pound turkey cooks in an hour and 10 minutes! You may be spending more time preparing your sides before putting the Turkey in to cook!
    Reply
  • ALR4016797DW
    19 NOV, 2017
    Actually, the turkey came out as well as the other reviewers say. I am giving a 1-star review solely because there is a huge food safety no-no in this instructions. I am a public health physician retired from the food safety agency of the USDA where I dealt with poultry safety every day. Please heed this advice: NEVER RINSE POULTRY. Salmonella is an ever-present reality in poultry, despite the best measures of growers and processors. Always assume every bird carries Salmonella on its surfaces and in any included fluid. Rinsing in a sink is wholly inadequate to significantly reduce the levels of bacteria, but the one thing rinsing reliably accomplishes is to generate spray coming off the bird. The danger comes not just from the visible spatter, but also from fine droplets, borne on the air beyond the visible spray, each containing more than enough Salmonella to contaminate other foods, the sink, countertop, nearby dishes, dishtowels, cutting boards, cooking implements, etc.. One recommendation that I was pleased to see was 100% correct was to check for doneness by ensuring an internal temperature of 165F. I still occasionally see checking by cutting into the meat to check the color, seeing that "the juices run clear," or often in British recipes, "cooking until piping hot." If cooked to 165F, as determined by a tip-sensitive thermometer, any bacteria on the bird will be dead. Always trust your oven to kill the Salmonella and leave the poultry unrinsed.
    Reply
  • nancycfrontier
    18 NOV, 2016
    Make it even better, 2016. Lay whole carrots, quartered large onion, celery stalks, and a cut in half sweet potato in bottom of roasting pan. Oil the pan lightly first. Then add a small amount of liquid to just coat the bottom to keep pan from burning.Lay the Turkey right on top before putting in oven to roast. When done, put roasted veggies in food processor or blender then pour thru strainer adding to the broth for gravy. Sweet potato will be a natural thickener. No flour needed in gravy.
    Reply
  • nancycfrontier
    18 NOV, 2016
    Make it even better, 2016. Lay whole carrots, quartered large onion, celery stalks, and a cut in half sweet potato in bottom of roasting pan. Oil the pan lightly first. Then add a small amount of liquid to just coat the bottom to keep pan from burning.Lay the Turkey right on top before putting in oven to roast. When done, put roasted veggies in food processor or blender then pour thru strainer adding to the broth for gravy. Sweet potato will be a natural thickener. No flour needed in gravy.
    Reply
    • bighairtexan
      24 NOV, 2016
      Thanks. Brilliant. We're Paleo and I debated about the best and quickest way to make some gravy for the white meat left overs. I've tried arrowroot, guar gum, almond flour etc etc and haven't been thrilled. I'm definitely going to do that tonight.
  • Jennifer Larson
    28 NOV, 2013
    I made this last year, and the drippings smoked in the pan, but I liked how fast it cooked, and wanted to try again this year. After reading the reviews today, I put the turkey on a bed of onions (2 large, sliced 1/4 "), set the oven to 450, and it turned out perfect. My 16lb butterball cooked in 1 hour - skin crisp and perfectly browned, and I didn't even baste. The meat is tender and flavorful. I will always roast a turkey this way.
    Reply
  • Winnegrrl
    9 APR, 2013
    Wow! put in at 45o degrees and checked in 50 minutes--my bad--skin burned black over breast and legs! Should have known better. Will try another at 375. Have done Ina Gartens perfect roast chicken at 400 with good results, though.
    Reply
  • lagoar
    1 APR, 2013
    The best turkey I have ever roasted. Thanks to some comments, I did a very quick clean of my oven first to avoid any smoking. Even when I left the turkey in the oven 10 or so minutes longer than I needed to, it was the most moist and delicious turkey I may have ever tasted, let alone made. I will never roast turkey any other way. Thank you.
    Reply
  • mayborninfebrua
    22 DEC, 2012
    To Karen16, I'm sorry that happened to your house. I did a lot of research on spatchcocking prior to roasting mine, and I found that the fat on the pan can sometimes smoke up. An easy solution I utilized was placing the turkey on a bed of onions, which not only flavored the meat and pan juices wonderfully, but it kept the pan moist enough to avoid smoking. Hope you give it another chance sometime!
    Reply
    • RobotronVsGorf
      17 DEC, 2015
      Did you place it directly on the onions, or was the bird still on some kind of rack?
  • mayborninfebrua
    22 DEC, 2012
    I will never make a turkey any other way again! The breast meat was so tender and juicy and it cooked up so fast. I had a 14-pounder and it was done in 80 minutes! I thought I would miss the spectacle of bringing a whole turkey to the dinner table and the ooh's and ahh's, but i took the time to carve and arrange it beautifully and I would say that my guests were equally as impressed, if not more when they tasted it! Make this next Thanksgiving!
    Reply
  • Kathryn1960
    27 AUG, 2012
    Roasting your turkey or chickens using this method always comes out juicy and crispy. And the cooking time is reduced so I don't feel like I have to get up at 4:00 AM to have Thanksgiving Turkey ready by 1:00. LOVE IT!
    Reply

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