Learn the secrets to a perfectly juicy and evenly cooked spatchcock turkey in this easy-to-follow tutorial.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SPATCHCOCK TURKEY INGREDIENTS:
►12 lb turkey, (Anything from 11-14 lbs will work, but bake time will vary)
►Salt and pepper for the inside and outside of the bird
For the Flavored Butter:
►3/4 cup (12 Tbsp) unsalted butter, softened
►2 Tbsp light olive oil, plus more to drizzle top
►Zest from 1 lemon
►2 Tbsp fresh lemon juice, from 1 lemon
►3 large garlic cloves, finely minced
►1/4 cup freshly chopped parsley
►1/2 Tbsp salt, I used sea salt
►1/2 tsp black pepper, freshly ground
For the ‘Stuffing’:
►1 large onion, sliced into rings
►3 celery sticks, sliced
►1 carrot, sliced into rings (no peeling)
►4 garlic cloves, sliced (no peeling)1/2 cup water
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Turkey Brine: [ Ссылка ]
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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Turkey Roasting Pan: [ Ссылка ]
►Food Processor: [ Ссылка ]
►Kitchen Sheers: [ Ссылка ]
►Large Baking Sheet: [ Ссылка ]
►Disposable Gloves: [ Ссылка ]
►Citrus Squeezer: [ Ссылка ]
►Instant-Read Meat Thermometer: [ Ссылка ]
►In-Oven Thermometer: [ Ссылка ]
►Heat-Proof Gloves: [ Ссылка ]
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⏱️TIMESTAMPS⏱️
0:00 - Introduction to Spatchcock Turkey
0:20 - Preparing the Roasting Pan and Veggies
1:12 - Making Flavored Butter in Food Processor
2:21 - Prepping the Turkey for Spatchcocking
2:44 - Removing the Turkey Spine
3:55 - Seasoning and Buttering the Turkey
4:33 - Arranging Turkey in Roasting Pan
5:01 - Final Touches Before Roasting
5:16 - Baking the turkey
5:50 - Resting and Carving the Turkey
6:16 - Serving and Tasting the Turkey
8:52 - Additional Recipe Tips and Cookbook Promo
9:19 - Final Thoughts and Closing
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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