Spatchcocked Leek and Garlic Turkey
Recipe by: GlutenFree
Ingredients: serve 8 to 10
2 cups rough chopped root vegetables, such as carrots, parsnips, shallots
6 cloves garlic, minced, divided
5-6 fresh sage leaves
4-5 sprigs of fresh thyme
1 tablespoon kosher salt, divided
¼ teaspoon freshly ground pepper, divided
12-15 pound whole turkey, thawed and spatchcocked
2-4 tablespoon olive oil, divided more for brushing pan
2 leeks, washed and cut into rings
2-3 shallots, chopped
2-4 tablespoons fresh thyme, sage, parsley, chopped for garnish, optional
Procedures:
Preheat oven to 375F. brush a rimmed half sheet pan with oil.
Place chopped root vegetables, half the garlic, sage and thyme in the pan, arranging the herbs in the center and the root vegetables all over. Sprinkle with 1/3 of salt and pepper.
Place spatchcocked turkey, skin side up, on top of the vegetables and herbs. Tuck wing tips under the bird and arrange legs so that the turkey is confined inside the pan. Dry turkey skin thoroughly.
Place leeks shallots and remaining garlic on the bird, tucking it into crevices. Drizzle remaining oil over vegetables. Sprinkle with remaining salt and pepper.
Place turkey in preheated oven and cook 20 minutes. Reduce oven temperature 350F and roast turkey until done about 14 minutes per pound. Begin checking the internal temperature after 80 minutes of baking time. When breast meat is 150F and thigh meat is 165F, turkey is done.
Remove turkey from oven. Cover and let it rest 20 to 30 minutes in warm spot garnish with herbs, if desired, and serve with cooked vegetables and turkey au jus sauce see next page.
How to Spatchcock a Turkey:
When you spatchcock a turkey, the bird roasts quickly and evenly. Bonus: nothing is wasted. The backbone neck and giblets make a great stock for turkey au jus sauce.
1. Place the breast side up and remove the wishbone by sliding a sharp paring knife around it and pulling it out with your fingers.
2. Flip the turkey over. Using heavy duty poultry shears ( or knife), cut out the backbone by sliding the shears (or knife) as close to the bone as possible. Use the backbone, neck and giblets for stock.
3. Cut the breast bone down the center about ½ inch deep using a heavy duty chef’s knife. Do not tear the skin from the meat.
4. Flip the turkey over and lean the breast bone until cracks an flattens. This step is key. Cracking the bone means the turkey will stay flat in the oven and roast evenly.
End.
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