Are you in charge of cooking the Holiday turkey this year? If you really want to impress the family and friends around the table, this turkey recipe is a sure hit! The unique approach of butterflying your bird (or as some say ‘spatchcock’ the bird) presents more surface area for the cranberry molasses glaze to stick to. Roasted at a low temperature until fully cooked results in a beautiful, moist interior. A blast of heat towards the end sets the glaze and crisps the skin. So if you’re ready to depart from the ordinary turkey and serve an extraordinary bird , read on!
|Can you see the shine in the white meat? This turkey is moist!|
In order to create this recipe, you’ll need a good sharp pair of kitchen scissors, a wooden skewer, and a roasting pan. You’ll use the scissors to cut out the backbone of the bird. Then, flipping it over you’ll press down hard on the breast bone to flatten the turkey, like this:
|Cut right along the side of the backbone, through the ribs.|
|Cut up the other side in the same fashion.|
|This is what your turkey should look like with the
I usually have my husband do this part because it helps him feel strong and manly. :0)
|Now flip it over and push hard!|
|The end result; a butterflied turkey :0)|
Now that your bird is successfully butterflied, poking holes in the breast and thigh meat speeds up fat rendering, leading to crispier skin. Rubbing Kosher salt under the skin seasons the meat and helps the meat cook up moist. It’s really important that the skin is as dry as possible to encourage browning, so you’ll blot as much moisture off as you can with paper towels. Applying a dry rub on the outside skin of the turkey consisting of Kosher salt, pepper and baking powder adds more flavor and helps dry out the skin further so it will turn out crispy brown instead of soggy and limp.
Tie the legs together with kitchen twine and tuck the wing tips under the breast, as shown. Now you’re ready to roast your turkey!
If your roasting pan doesn’t have a rack that can be inverted and still fit in the pan, (see picture at left) no problem! There are a couple alternative options. One, take the rack out and place onion halves under each breast and thigh to elevate the bird from the bottom of the pan. (You’ll need two onions each cut in half. ) Or Two, set a cooling rack inside a rimmed baking sheet and place the turkey on that to roast.
|Fully cooked AND glazed turkey. Isn’t it a beauty?|
When the turkey is done, it’s important to let it rest. As the meat cools, the juices ‘settle’ or collect back into the muscle tissue, creating great moist meat. While it’s resting, you can move on to creating your glaze. Waiting to apply the glaze after you’ve fully cooked the turkey allows the skin to crisp up first. Blasting it with high heat will concentrate and thicken the three coats of glaze.
Cranberries cooked in molasses, thinned with apple cider, apple cider vinegar, fresh ginger, and Dijon mustard are reduced on the stove top to create a beautiful and flavorful glaze. Plus, you can use what’s left to create a lovely drizzling sauce to pass around the table.
If you are feeding a crowd, and are cooking a larger bird, you’ll want to adjust the recipe for the size of the bird. This recipe is written for a medium-smallish turkey. Either 1 and 1/2 the ingredients or double them to ensure that you have enough glaze for your larger turkey and that it is properly seasoned.
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