One-hour Spatchcocked Turkey
By David Ellner
- Generous amount of salt for dry brining
- 12 lb Whole fresh turkey
- 2 tsp Kosher salt
- 4 T Unsalted butter
Cooking a whole turkey isn't as difficult as it sounds. This spatchcocking technique that I learned from Top Chef Hugh Acheson can help cook a turkey in just about an hour.
- The night before: pat dry the turkey and rub 2 tablespoon of kosher salt into the skin and inside the cavity. Place the turkey in a rack over a rimmed tray, and refrigerate uncovered overnight. Remove the turkey one hour before baking.
- To spatchcock: cut the backbone off of both sides of the rib cage with a pair of kitchen shears. Remove the backbone and discard. This will allow the bird to be splayed open. Clip the ends of the wings, press down on the turkey to create a uniform flatness.
- Carefully separate the breast meat from the skin by wiggling an upside-down spoon between the layers. Evenly rub the butter over the breast meat, taking care not to tear the skin.
- Place the pan into a 475 degree oven and cook for 15 minutes, then lower the oven temperature to 325 degree and continue cooking for 50-60 minutes (or until the turkey reaches an internal temperature of 160 degree).
- Happy Thanksgiving!