Spatchcock holiday turkey

13-15 lb turkey, backbone removed, flattened, wings akimbo

3-4 tbsp diamond kosher salt

1 tbsp granulated sugar

2 tsp black or lemon pepper

2 tsp baking powder

2 tsp dried sage (optional)

Course chopped mirepoix (optional)

Fresh thyme (optional)

2-3 cups Chicken stock

1-2 cups white Wine

1 tsp dried rosemary, marjoram or any other spice or herb you fancy.

  1. Remove backbone with poultry sheers
  2. On cavity side, cut into breast bone/cartilage.
  3. Turn bird skin side up and press down til flat and tuck wings.
  4. Prep wire rack and jelly roll sheet
  5. Pat bird dry then season all over, both sides on rack
  6. Put in fridge for roughly 48 hours, uncovered
  7. Remove from fridge 1-2 hours before cooking
  8. Preheat @ 400F
  9. On a clean jellyroll pan, add mirepoix and 1 cup stock
  10. Cook uncovered for 40 min
  11. Remove from oven, baste, add remaining stock and wine
  12. Cook another 40 min or so, basting about halfway through. Tent with foil if skin is burning.
  13. Check the temp of the leg, if it’s 160F in the thick part of thigh it’s done.
  14. REST TURKEY under foil for 40 min before carving.
  15. Strain pan juices and veggies, squeezing into a fat separator.
  16. . Use pan juices as they are or make a richer sauce with butter or make a gravy with roux and more stock .
  17. . Carve and serve

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