Imen Dridi Crafting Michael Symon’s Spatchcock Turkey is a simple process involving an 18- to 12-pound turkey, garlic, fresh herbs, and olive oil or butter. Roasting at 450 degrees for 90 minutes results in a succulent centerpiece, perfect for those seeking an easy yet impressive turkey dish.
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💗 Why You’ll Love This Spatchcock Turkey Recipe:
- Time-efficient cooking method.
- Juicier and evenly cooked meat.
- Crispy skin for added texture.
- Versatile flavor options for seasoning.
- Reduced cooking time compared to traditional roasting.
❓ What Is Michael Symon Spatchcock Turkey?
Michael Symon’s Spatchcock Turkey is a culinary masterpiece, blending turkey with garlic, fresh herbs, and olive oil or butter. This succulent dish showcases Symon’s expertise, promising a flavorful and memorable dining centerpiece.
🐔 Michael Symon Spatchcock Turkey Ingredients
- 18- to 12-pound turkey
- 10garlic cloves, peeled and lightly crushed, more to taste
- 1branch fresh tarragon or thyme separated into sprigs, or ½ teaspoon dried thyme or tarragon
- ⅓cup extra virgin olive oil or butter
- Salt and pepper to taste
👩🍳 How To Make Michael Symon Spatchcock Turkey
- Warm the oven up to 450 degrees. Place the turkey breast side down on a stable cutting board and cut out the backbone. Press down on the turkey to make it flat.
- Roast it with the breast side facing up in a pan. The wings should cover the breasts in part, and the legs should stick out a bit.
- Put rosemary and garlic under the bird and between its wings and legs. Sprinkle with a lot of salt and pepper and drizzle with olive oil.
- Leave it alone for 20 minutes and roast it. The turkey should be turning brown.
- Take out of the oven, baste with the juices from the pan, and then put back in the oven. Lower the heat to 400 degrees. If the turkey cooks too quickly, lower the heat to 350 degrees.
- Next, check the turkey’s temperature again after about 15 minutes (10 minutes if the bird is on the small side). When an instant-read meat thermometer reads 165 degrees for the leg meat, it’s done. Double-check it a few times.
- Allow the turkey to rest for a few minutes before slicing it. It should be served with garlic cloves and the pan juices.
💭 Recipe Tips:
- Ensure the turkey is at room temperature before cooking.
- Use a reliable meat thermometer for accurate temperature readings.
- Adjust oven temperature if the turkey is cooking too quickly.
- Experiment with additional herbs and spices for personalization.
🍵 What To Serve With Spatchcock Turkey?
Pair your spatchcock turkey with mashed potatoes, roasted veggies, cranberry sauce, and gravy add stuffing, green beans, salad, sweet potatoes, dinner rolls, and finish with pumpkin pie.
🎚 How To Store Leftovers Spatchcock Turkey?
- In the fridge: Store the leftover Spatchcock Turkey in an airtight container in the refrigerator for 3 to 4 days.
- In the freezer: To freeze leftover Spatchcock Turkey, wrap it tightly in plastic wrap and aluminum foil and freeze for 2-3 months.
🥵 How To Reheat Leftovers Spatchcock Turkey?
- In the oven: Reheat your Leftovers Spatchcock Turkey at 325°F for 5 minutes.
- In the microwave: Place the sliced Leftovers Spatchcock Turkey on a microwave-safe dish and heat for 2-minute.
FAQ’S
How Do I Avoid Overcooking Spatchcock Turkey?
To avoid overcooking Spatchcock Turkey, use a meat thermometer to ensure the leg meat reaches 165°F. Adjust oven temperatures and adhere to recommended cooking times.
Can I Use Frozen Turkey for This Recipe?
No, it’s advisable to use a completely thawed turkey for Spatchcock turkey . Thaw the turkey in the refrigerator before cooking to ensure even and safe cooking.
Should I Rub Butter Or Oil On My Spatchcock Turkey?
For Spatchcock Turkey use either extra virgin olive oil or butter to drizzle over the turkey this adds richness and helps achieve a crispy skin.
Should I Cover My Spatchcock Turkey With Aluminum Foil While Cooking?
No, it’s not necessary to cover Spatchcock Turkey with aluminum foil while cooking Spatchcock Turkey. Leaving the turkey uncovered promotes crispy skin.
More Michael Symon Recipe:
Michael Symon Spatchcock Turkey Nutrition Fact:
- Calories: 294
- Fat: 18.5g
- Protein: 30.7g
- Total Carbs: 0.8g
- Net Carbs: 0.5g
- Fiber: 0.3g
- Sugar: 0.1g
Michael Symon Spatchcock Turkey
Description
Crafting Michael Symon’s Spatchcock Turkey is a simple process involving an 18- to 12-pound turkey, garlic, fresh herbs, and olive oil or butter. Roasting at 450 degrees for 90 minutes results in a succulent centerpiece, perfect for those seeking an easy yet impressive turkey dish.
Ingredients
Instructions
- Warm the oven up to 450 degrees. Place the turkey breast side down on a stable cutting board and cut out the backbone. Press down on the turkey to make it flat.
- Roast it with the breast side facing up in a pan. The wings should cover the breasts in part, and the legs should stick out a bit.
- Put rosemary and garlic under the bird and between its wings and legs. Sprinkle with a lot of salt and pepper and drizzle with olive oil.
- Leave it alone for 20 minutes and roast it. The turkey should be turning brown.
- Take out of the oven, baste with the juices from the pan, and then put back in the oven. Lower the heat to 400 degrees. If the turkey cooks too quickly, lower the heat to 350 degrees.
- Next, check the turkey’s temperature again after about 15 minutes (10 minutes if the bird is on the small side). When an instant-read meat thermometer reads 165 degrees for the leg meat, it’s done. Double-check it a few times.
- Allow the turkey to rest for a few minutes before slicing it. It should be served with garlic cloves and the pan juices.
Notes
- Ensure the turkey is at room temperature before cooking.
Use a reliable meat thermometer for accurate temperature readings.
Adjust oven temperature if the turkey is cooking too quickly.
Experiment with additional herbs and spices for personalization.
