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Steps to Spatchcocking a Turkey. Place the turkey on a cutting board and position its breastside down. Using kitchen scissors or poultry shears, cut along both sides of the backbone and remove it. (Reserve it for making stock if you like.) Open the turkey up like a book and remove the giblets if necessary.
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Step 2: Cut and remove the backbone. Next, you want to cut through the backside of the turkey to remove the backbone. Make sure your shears are very sharp before doing so. If the shears seem even.
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After hours of brining, spatchcocking and smoking your turkey, you will want it going to the table and onto eager plates looking as good as it tastes. See ho.
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How to Carve a Spatchcocked Turkey. After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and.
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Using kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely. Discard the backbone or turn it into turkey stock (you can even save it in the freezer to make stock another time). Step 2. Break the Breastbone.
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Spatchcock turkey is ideal for high-temperature cooking. Start the turkey at 450 degrees F for 30 minutes to get the skin nice and crispy. Reduce the temperature to 400 degrees F. Continue cooking until the turkey registers at least 150 degrees F in the breast and 160 degrees F in the thigh, about 30 to 45 minutes more.
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While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes.
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Remove the turkey 1 hour before roasting. Preheat the oven to 450f and set the rack to the middle level. Mix the butter with the thyme and sage to form a paste. Place all of the vegetables on a baking sheet and then place a wire rack on top of them. Dry off the turkey with paper towels and season with pepper.
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Roast the bird for 30 minutes at 450 ยฐF (232 ยฐC). While it's cooking, prepare a basting liquid of melted butter or oil. After the half hour is up, use a brush to cover the skin in the liquid. You can also use a bulb baster to suck up some of the juices in the pan and drip those over the turkey's skin.
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Then move on to the turkey breast. Slice down the breast bone, gently following the hard line of the bone that separates the two breasts. Next, use a gently pulling motion to remove the breast from the bird in a whole piece, if possible. (This will make the slicing more neat!) Repeat with the other breast. Slice the breast meat.
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Take 1/4 cup softened butter and rub into every nook and cranny (including under the skin where possible). Use additional softened butter, as-needed. Sprinkle Turkey Seasoning all over. Add onion, chicken broth, white wine (if using), rosemary and thyme to bottom of large roasting pan.
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How to Carve a Spatchcocked Turkey. Once your turkey has rested for 30 minutes or longer, it's time to carve! Carving a spatchocked turkey is slightly different from carving a traditional turkey. 1. Remove the legs: Make a slice in the skin between the leg and breast and continue cutting down right to the board to remove the thigh and leg.
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Take both turkey breasts and cut in 1/4 inch slices all the way through the entire breast. Removed the thighs from the turkey legs. Take the dark meat from the tops of the thighs (this can be a little messy, just keep cutting the meat that you want until it is removed), and cut the meat into 1/4 inch slices.
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Rub remaining butter over the skin. Liberally salt and pepper both sides of the turkey. Bake the bird uncovered for 1 1/4 to 1 3/4 hours or when an instant-read thermometer inserted in the thickest part of the thigh reaches 165ยฐF. Let the bird rest 15 to 20 minutes before carving.
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