FOOD
TURKEY: 2 WAYS
One 10-12 pound whole turkey, fresh or fully defrosted, with the little ‘bag o’ parts’ removed from the inside, and dried well. ½ cup butter, softened 4 fresh sage leaves 1 stalked picked rosemary 4 stalks picked thyme 1 teaspoon fresh ground black pepper Start by spatchcocking the turkey: put the turkey breast side down on a work surface. The backbone on a turkey is where yours is, and should be obvious. Using good, and by good I mean strong kitchen shears cut along each side of the backbone, remove & save for stock or broth Flip turkey over, find the center of the breast plate and using your hands (one on top of the other like ur giving chest compressions) push down until you hear a crack. Congratulations, you’ve just successfully spatchcocked a turkey allowing it to cook much more evenly and much faster. Now we’ll dry brine the turkey, that will make it way juicier, more tender and much more flavorful than if you didn’t do this – so don’t skip it Oven Roasted Herb Turkey
Using a ratio of approximately 1 tablespoon for about every 3 pounds of turkey, season both sides of the turkey with kosher salt (not table salt because it’ll likely make it too salty, and not sea salt because it’s more expensive and unnecessary) Transfer, skin side up onto a rack, that sits on top of a baking sheet and put in the fridge uncovered for 24 hours to 48 hours. Remove turkey from the fridge 2 hours before cooking – no need to remove the salt PREHEAT OVEN TO 425º Combine the butter, herbs and pepper in a bowl and mix well, and some of it on the bottom side of the turkey, but most onto the skin of the turkey, being careful to get it all Pour vermouth onto the baking sheet and cook until an instant read thermometer reads 160 in the breast - you might need to use foil to cover parts that are browning too quickly Remove, tent loosely with foil and let rest about 20 minutes before carving
52
Made with FlippingBook - Share PDF online