Imported from the web

Cowboy Butter Spatchcock Turkey

Name: Cowboy Butter Spatchcock Turkey
Prep time: 45 min
Cook time: 150 min
Total time: 900 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 lb turkey (Use a 12–18 lb turkey; fully thawed, with packaging, neck, and giblets removed. Salt amount is 1 tbsp per 4 lb of turkey.); 3 tbsp kosher salt (Use 1 tbsp for every 4 lb of turkey; example amount for a 12 lb turkey. Scale according to the turkey’s weight.); 2 tsp freshly ground black pepper; 1 tbsp light brown sugar; 1 tsp smoked paprika (For the seasoning rub.); 2 tsp garlic powder (For the seasoning rub.); 2 tsp mustard powder; 16 tbsp unsalted butter (Room temperature; 16 tbsp equals 2 sticks.); 2 tsp lemon zest; 1 tbsp Dijon mustard; 3 tbsp Worcestershire sauce (2 tsp for the cowboy butter and 1 tbsp for the basting liquid; combined scalable amount is 2 tbsp plus 2 tsp.); 1 tbsp fresh chives (Minced.); 2 tbsp fresh parsley (Minced.); 1 tsp garlic powder (For the cowboy butter.); 0.5 tsp smoked paprika (For the cowboy butter.); 2 tsp fresh thyme (Minced for the cowboy butter.); 1 tsp fresh rosemary (Minced for the cowboy butter.); 2.5 cups dry white wine (For the basting liquid.); 6 sprigs fresh thyme (3 sprigs for the basting liquid and 3 sprigs under the turkey in the roasting pan.); 2 sprigs fresh rosemary (1 sprig for the basting liquid and 1 sprig under the turkey in the roasting pan.); 1 onion (Large, chopped; skin may be left on. Placed underneath the turkey in the roasting pan.); 2 carrots (Chopped and placed underneath the turkey in the roasting pan.); 2 celery ribs (Chopped and placed underneath the turkey in the roasting pan.)

Recipe by Wyse Guide @WyseGuide · Facebook

Imported by Carla on SeeMeCook

A spatchcocked turkey is dry-brined with a savory spice blend, coated in herb-flecked cowboy butter, and basted with white wine and more butter as it roasts. The method helps the bird cook evenly and produces flavorful pan drippings for gravy.

12 servings900 minAmerican

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Ingredients

12 lb turkey (Use a 12–18 lb turkey; fully thawed, with packaging, neck, and giblets removed. Salt amount is 1 tbsp per 4 lb of turkey.)
3 tbsp kosher salt (Use 1 tbsp for every 4 lb of turkey; example amount for a 12 lb turkey. Scale according to the turkey’s weight.)
2 tsp freshly ground black pepper
1 tbsp light brown sugar
1 tsp smoked paprika (For the seasoning rub.)
2 tsp garlic powder (For the seasoning rub.)
2 tsp mustard powder
16 tbsp unsalted butter (Room temperature; 16 tbsp equals 2 sticks.)
2 tsp lemon zest
1 tbsp Dijon mustard
3 tbsp Worcestershire sauce (2 tsp for the cowboy butter and 1 tbsp for the basting liquid; combined scalable amount is 2 tbsp plus 2 tsp.)
1 tbsp fresh chives (Minced.)
2 tbsp fresh parsley (Minced.)
1 tsp garlic powder (For the cowboy butter.)
0.5 tsp smoked paprika (For the cowboy butter.)
2 tsp fresh thyme (Minced for the cowboy butter.)
1 tsp fresh rosemary (Minced for the cowboy butter.)
2.5 cups dry white wine (For the basting liquid.)
6 sprigs fresh thyme (3 sprigs for the basting liquid and 3 sprigs under the turkey in the roasting pan.)
2 sprigs fresh rosemary (1 sprig for the basting liquid and 1 sprig under the turkey in the roasting pan.)
1 onion (Large, chopped; skin may be left on. Placed underneath the turkey in the roasting pan.)
2 carrots (Chopped and placed underneath the turkey in the roasting pan.)
2 celery ribs (Chopped and placed underneath the turkey in the roasting pan.)

Steps

1
Make the dry-brine seasoning: in a small bowl, combine the kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and mustard powder. Mix until evenly combined.
2
Make sure the turkey is fully thawed. Remove all packaging, including any plastic parts, the neck, and giblets from the cavity; set aside anything you wish to reserve for stock or gravy.
3
Spatchcock the turkey. Place it breast-side down on a flat surface. Using sturdy poultry shears or a sharp chef’s knife, cut along one side of the backbone from tail to neck, then repeat on the other side as close to the bone as possible. Remove the backbone.
4
Turn the turkey breast-side up on a baking sheet. Spread the thighs outward and press firmly on the center of the breastbone to crack it and flatten the bird. Remove excess fat or skin if desired, then pat the skin dry with paper towels.
5
Gently work your fingers under the skin, separating it from the meat over the breasts and as far over the thighs and legs as possible. Take care not to tear the skin.
6
Rub the seasoning mixture over the entire turkey, under the loosened skin, and over the underside. Use all of the mixture. Set the bird uncovered on a baking sheet in the refrigerator for 8–24 hours; 24 hours is ideal for drying the skin.
7
Before roasting, preheat the oven to 425°F (220°C).
8
Make the cowboy butter by combining the room-temperature butter, lemon zest, Dijon mustard, 2 tsp Worcestershire sauce, chives, parsley, 1 tsp garlic powder, ½ tsp smoked paprika, minced thyme, and minced rosemary. Mix until smooth.
9
Set aside half of the cowboy butter for the basting liquid. Rub the remaining half beneath the turkey skin directly onto the meat and over the outside of the bird, including the legs. The butter may clump on the cold turkey; spread it as evenly as you can.
10
Arrange the chopped onion, carrots, celery, thyme sprigs, and rosemary sprig beneath a rack in a roasting pan, then place the turkey on the rack. Tuck the wing tips underneath the bird to help keep them from burning.
11
In a saucepan, combine the reserved cowboy butter, dry white wine, 3 thyme sprigs, 1 rosemary sprig, and 1 tbsp Worcestershire sauce. Warm over low heat until the butter melts and the herbs steep.
12
Place the turkey in the preheated oven and roast at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C).
13
Baste the turkey with the prepared liquid every 15 minutes during roasting. The video mentions that basting may be done every 15–20 minutes.
14
Begin checking the turkey’s temperature after 1 hour. Continue roasting until the breast registers 160°F (71°C) and the thighs 170°F (77°C). Spatchcocked turkey is said to take about 6–9 minutes per pound; use the thermometer readings rather than relying on time alone.
15
Remove the turkey from the oven and tent it with foil. Rest for 20–30 minutes, allowing carryover heat to bring the breast to 165°F (74°C) and thighs to 175°F (79°C).
16
Carve the turkey and serve. Arrange sliced breast meat, thighs, legs, and wings on a platter, keeping the skin on where possible. Reserve the pan drippings for gravy if desired.

Notes

The source gives a turkey range of 12–18 lb and salt at 1 tbsp per 4 lb (3 tbsp for a 12 lb bird); scale the salt to the actual weight. Total time includes the uncovered 8–24-hour refrigerator dry-brine and the 20–30-minute rest; roasting duration varies with turkey size. Pan drippings can be used for gravy. The source gives differing estimates for roasting speed (the post says 6–9 minutes per pound; the video says about 15 minutes per pound) and the post’s temperature endpoints are retained here. The 2 tsp plus 1 tbsp Worcestershire quantities are combined in the ingredient row, while their uses are specified in the note and steps.