Tried this yesterday and it worked beautifully. 14 lb turkey, unstuffed, started at 55 F and reached 170 F two hours later in an over at 350 F. It cooked so fast that I technically overcooked it, but it's a very forgiving method. My guests loved the turkey. I think I might do as well or better with a much more complicated and stressful method, but this was a great method for a day with too much stress as it is. And the drippings/braise fluid were just delicious. The best gravy I have ever made. I braised in water, broth, white wine, and onions. In the cavity were fresh orange peel, fresh lemon peel, and onions. But keep it as basic as you like, and you will love this method for the ease.
1
So did anyone try this on the big day? How did it turn out? I am doing a turkey dinner in December and thinking about trying something new. (PS all the comments explaining your method is the best are not helpful.... I came here for comments on this recipe!)
1
There's a much simpler way to achieve perfectly cooked turkey : get yourself a big old-fashioned enamel covered turkey pan. Trust me every part of the turkey will be perfect.
just to say thank you - delicious! used fresh rosemary and dried sage (no thyme on hand). most tender white meat ever; everyone raved.
Melissa, I followed your instructions and my turkey turned out the best it has ever been. I think I've never had a turkey as good. The white meat was truly moist and tender, but not under cooked. The dark meat was well-cooked, and it all came together in only two hours. Like you, I usually try something different when I cook for Thanksgiving, but I think this is the winner turkey technique for many to come.
Woody Allen had the best method in Broadway Danny Rose:
1) for each guest, purchase one frozen turkey dinner
2) cook according to directions on box (do not cook box)
3) serve
Results: convenient, somewhat tasty, and most importantly, very cheap.
1) for each guest, purchase one frozen turkey dinner
2) cook according to directions on box (do not cook box)
3) serve
Results: convenient, somewhat tasty, and most importantly, very cheap.
1
The unanimous sentiment of the dozen of us at our Thanksgiving dinner was that this was the juiciest, most flavorful turkey we ever had! (The proof of everyone's sincerity was that the almost the entirety of our nearly-16-lb. bird was eaten.) Even my wife, who never really enjoys eating turkey but merely tolerates it for tradition's sake - and even then only by burying it beneath cranberry sauce, mashed potatoes, stuffing, and gravy - loved this recipe. Thank you, Melissa!
1
After two nights of dry brine, from start of stove top searing, then the two temperature stages of oven (followed recipe to the letter), took two hours for 11 lb turkey. Probably the best I've ever served, and I've prepared a few. An unexpected yummy development was the onion "slurry" at the bottom of roasting g pan. I served this with a gravy boat, separate from traditional gravy.
Jacques Pepin told us to slice the leg skin at the breasts about 30 years ago to quicken the cooking - this silly booshwa about laying the legs flat is utterly unnecessary and stupid.
1
you don't give temp to cook turkey at with splayed thighs
My question, exactly. 35 minutes at what temperature?
1
I tried this & it was great - still felt traditional, but the meat was noticeably more tender & flavorful than conventional roasting. Few tips: (1) I was nervous about doing this with a 15.5 lb turkey, but it fit fine diagonal in a 16" roasting pan - I had to tilt it slightly to fit, but the surface of the two splayed legs was still flat against the pan so it worked fine. (2) Melissa suggested if you want to stuff the bird to do it after the searing step, but if I was doing this again I'd stuff first. It's awkward stuffing the seared bird in a hot pan, and I ended up leaving the crop cavity unstuffed bc it was too much of a hassle and only stuffing the main cavity. You don't really move the bird while searing it, so I think stuffing first and then placing in the hot pan for searing would have worked fine. Overall this was a great technique.
1
Brooklynjen, how long did this take you? I've got a 16.2 lb turkey, splayed as Melissa Clark suggests. I plan to sear it as she suggests, but then how long does it take to get to done (I need to work backward from dinner time)? Looking online, other recipes suggest 13-15 min per pound but those are unsplayed, unseared, unbraised and often trussed turkeys. One of the comments below suggests 45 min! Many thanks.
1
I may try this, but question: Do you baste the turkey?
1
Yes, I would baste the turkey even though it has a foil tent. I like to think the basting juices are clinging to the skin to give it flavor!
I'm buying a whole turkey and having the butcher cut it in half and wrap one half in butcher paper to freeze. I am figuring on the half weighing about 6 pounds. I usually give the turkey a good blast at 400 for about 20 minutes then lower it to 300 and tent it until it's nearly done, removing the tent for the final 20 minutes to crisp the skin. I guess I can do the same, but was thinking of roasting it in a jelly roll pan on a cooling rack. What do you think, please? I thought the heat would get all around it better.
It seems that most people, including the author, misses the chance to get more dlavor into the bird. Use your hand to open up a space between the meat and skin. Then, spread the herbs and spices directly onto the meat. The skin atill holds in the juices and the herbs' tastes are infused into the meat.
5
You can also put a layer of stuffing here. Make sure the stuffing is moist as it will dry out some, but it will be really tasty. The stuffing will slow down how quickly the breast cooks, allowing it to come to full temperature closer in time to the legs. In addition, if you don't stuff the cavity, you have less of an issue with salmonella.
So, you're saying if you can't spatchcock your Turkey (an extremely simple task) because it's too hard then do this? mm-hmm...
1
Um, no, because in spatchcocking, the legs do not braise in a liquid. Therein lies the difference.
1
No, I would spatchcock it if it were not just me cooking for myself. I can't eat a whole turkey. And I don't like leftover turkey more than one day from cooking because it gets dry. I'd rather cook two halves on separate occasions.
I spatchcocked a turkey myself and it was like a wrestling match- with the turkey winning. This is not a task for the inexperienced or those lacking upper body strength. IMO.
Unlike all the comments I have read here so far (most boasting about what they think is best, and that is not interesting or helpful, thank you), I actually prepared this dish over the weekend. I have also tried at least ten other techniques over the years. I would agree that Melissa is on to something. I had a terrific outcome. I think I will agree her that this is the best result of all I have tried (upside down, icepacks, removing breast, splayed on top of stuffing, etc. etc.). It also is easier than most.
Yes, I have an oven with a flat bottom (no exposed heating element).
My one note to others is the splayed bird is big. My 11 pounder could barely fit flat in my large-ish roasting pan. Be sure you have a large roasting pan that is heavy and conducts heat well.
Highly recommended.
Yes, I have an oven with a flat bottom (no exposed heating element).
My one note to others is the splayed bird is big. My 11 pounder could barely fit flat in my large-ish roasting pan. Be sure you have a large roasting pan that is heavy and conducts heat well.
Highly recommended.
8
I finally gave in this year. After years of asking for the smallest turkey -- which was still using twice the size we needed-- I asked the butcher for a breast and 4 legs.
There are only 3 of us at Thanksgiving dinner, and this combination gets us what we want. My husband can chomp away at the legs in his best movie Henry VIII glee, my MIL and I get white meat that hasn't dried out to get the legs cooked, and there will still be plenty of leftovers.
Yes, I could have made a chicken or game hens, but those aren't Thanksgiving the way turkey is. Maybe I'll go back to a whole bird next year, but I have a feeling this is the start of a new tradition.
There are only 3 of us at Thanksgiving dinner, and this combination gets us what we want. My husband can chomp away at the legs in his best movie Henry VIII glee, my MIL and I get white meat that hasn't dried out to get the legs cooked, and there will still be plenty of leftovers.
Yes, I could have made a chicken or game hens, but those aren't Thanksgiving the way turkey is. Maybe I'll go back to a whole bird next year, but I have a feeling this is the start of a new tradition.
7
I don't understand how spatchcocking is "far more effort" than this. It is at least equal, if not more work.
1
Slashing skin as opposed to cutting out a turkey backbone? Really?
4
My principle is to make turkey not taste like turkey. If other birds are not available for Thanksgiving, then marinating the turkey for 24 hours in dry white wine with sliced garlic and herbs, and then roasting it thoroughly on each side for about 45 minutes in the oven at 375-400 degree Fahrenheit.
1
I just ran a test on a 9.5 lb fresh "l'il" Butterball. The dark meat section was done in 45 minutes total. The breast needed more cooking to get the temp up to 160. It was right at 133 degrees. It's in the oven by itself as the leg/thigh section popped right off. Guessing these smaller turkeys are mostly white meat...the legs look like they belong to a toddler. Taste test is thumbs up. I'll use a 12 pounder next week.
3
For the past few years I've been cooking the turkey upside down and flipping it over for the last half hour. This works amazingly well. NO basting. All the juices from the bird flow right down into the breast and it self-bastes. It leaves basically no grease in the pan to clean up. Flip it over for the last half-hour to brown the skin, and it is incredibly juicy. I do not brine, or wrap, or soak, or do anything other than stick it in the oven and turn it on. (It is stuffed, of course, and the juices all soak into the stuffing as well.) Highly recommend this method!
8
This is exactly the way I cook a bird, and it works perfectly every time. It seems so simple and straightforward I don't understand why it's not done this way by everyone!
1
Augusta, I always stuff our turkey but I never see recipes that still do this. But I have to admit, the white meat is often a bit dry. So I am going to try your method this year. Can I do it with a 26-28 pound turkey? And do you use high heat for the first 30 minutes, like 400, and then decrease to 300 for about 20min/pound? Anything else I should know about to do this well? Thanks!
Great technique Melissa, but I think that you might confuse people with an electric oven. You can't put your pan on the bottom of the oven if there is an electric element there. That part of the instructions works only on gas ovens. Other than that I think it's a great way to cook a chicken or turkey
5
Wow. Looks like Melissa touched the third rail.
The reaction to a cooking idea is to brag about the perfection of your tried-and-true method and strongly imply that you would never in a millions years try this suggestion?
Cooking is about experimentation. Am all for new ideas. Sometimes I try them, sometimes I don't. When I do try them, sometimes they work for me, some times they don't. That's the fun of it. Sure, I may not try this with guests the first time around (actually, this one sounds so plausible that maybe I will). But I'm all for new ideas. The more the merrier.
The reaction to a cooking idea is to brag about the perfection of your tried-and-true method and strongly imply that you would never in a millions years try this suggestion?
Cooking is about experimentation. Am all for new ideas. Sometimes I try them, sometimes I don't. When I do try them, sometimes they work for me, some times they don't. That's the fun of it. Sure, I may not try this with guests the first time around (actually, this one sounds so plausible that maybe I will). But I'm all for new ideas. The more the merrier.
5
This just sounds like a way to trash my stove top with splatters and there is enough cleanup on Thanksgiving without adding this. I have used Martha Stewart's method of soaking a cheesecloth in wine, butter & stock, laying it over the bird, and basting every thirty minutes. Start the bird on a high temperature and lower it after thirty minutes. Remove the cheesecloth for the last thirty. Perfect, moist meat and lots of mahogany brown, crisp skin.
That said, I did try this method for pheasant and game hens this fall on the grill in a cast iron skillet and it worked perfectly. I was very happy with the results.
That said, I did try this method for pheasant and game hens this fall on the grill in a cast iron skillet and it worked perfectly. I was very happy with the results.
3
"Spatchcock" or "splay?" This sounds like medieval jousting terminology. What happened to plain old "roast?"
2
We tried the new roasted splayed chicken technique with thyme white wine and onion and garlic to see if we wanted to serve it to our relatives for Thanksgiving. We in it d the neighbors in. The seven adults who tried it found the meat succulent and delicious. One couple asked for the recipe so they could make it for the he holidays. We plan to serve it our relatives too.
1
At my sister's home some years ago, we tried deep-frying. We brought the fryer up to temperature, lowered in the turkey, the oil boiled over, and set fire to the back lawn! The turkey came out delicious, but I don't recommend the technique.
2
You forgot to check how much oil displacement the turkey would create and overfilled your fryer. Always do a test run by putting the turkey in and measuring how much water you can add to the fryer, then use that amount of oil. Never leave the fryer unattended and keep a thermometer in the oil so you can keep the oil below its smokepoint.
I'm not sophisticated. I don't do anything special. Simplicity is exactly that. . . .. . simple.
Fill a pan with a LOT of water. Say an inch or higher. You can't add too much water (using common sense). Take a stick of butter and smear it all over the bird (or cut it into slices and put it on the turkey. Most will fall off into the water.) Cover tightly with aluminum foil. Cook at 325 F for as long as on the instructions for its weight. But you really can't overcook it (within reason). The meat will just get more tender and moist with more time. Thirty minutes before taking it out for good, take it out, remove the foil, and smear more butter from a stick over the hot turkey. Leave the foil off and let it brown for last thirty minutes. Works every time. No big deal. And nothing special to it.
Fill a pan with a LOT of water. Say an inch or higher. You can't add too much water (using common sense). Take a stick of butter and smear it all over the bird (or cut it into slices and put it on the turkey. Most will fall off into the water.) Cover tightly with aluminum foil. Cook at 325 F for as long as on the instructions for its weight. But you really can't overcook it (within reason). The meat will just get more tender and moist with more time. Thirty minutes before taking it out for good, take it out, remove the foil, and smear more butter from a stick over the hot turkey. Leave the foil off and let it brown for last thirty minutes. Works every time. No big deal. And nothing special to it.
19
This is braising. It is a good proven method. Instead of water, I would suggest chicken stock and wine, but the technique is the same.
2
This looks like an interesting method but usually people don't like much experimentation on Thanksgiving - unless they practice this method on a turkey now and get it correct, then try it with another turkey for guests later. There are endless ways to get a good-tasting turkey but no one's ever going to like the taste of all of the varieties.
Some people fry turkeys. Or they used to take store-bought turkeys to BBQ places and pay to get them deep-fried - but now the BBQ places and some Popeye's chicken restaurants have their own fried turkeys you can buy this time of year and reheat; Popeye's has already started selling them. Some people serve a couple of turkeys, one roasted in the oven and one fried.
And some people like me always have a Greenberg Smoked Turkey from Texas at Thanksgiving/Christmas. They're very good but very smoky, so not to everyone's taste but the people who love them love them. And I love that the Greenbergs still send a snail mail with an actual order form/envelope every year in mid-October (I order online at the Greenberg website, though). The turkeys are frozen and they thaw some during shipping to your door; you refrigerate and reheat it. We usually use our Greenberg for the "snacking" turkey (with crackers and sometimes toast points) before and after the holiday day, just like someone said in the article the Times did about them a few years ago.
The Holiday Turkey Steps Out for a Smoke: http://www.nytimes.com/2010/11/10/dining/10united.html
Some people fry turkeys. Or they used to take store-bought turkeys to BBQ places and pay to get them deep-fried - but now the BBQ places and some Popeye's chicken restaurants have their own fried turkeys you can buy this time of year and reheat; Popeye's has already started selling them. Some people serve a couple of turkeys, one roasted in the oven and one fried.
And some people like me always have a Greenberg Smoked Turkey from Texas at Thanksgiving/Christmas. They're very good but very smoky, so not to everyone's taste but the people who love them love them. And I love that the Greenbergs still send a snail mail with an actual order form/envelope every year in mid-October (I order online at the Greenberg website, though). The turkeys are frozen and they thaw some during shipping to your door; you refrigerate and reheat it. We usually use our Greenberg for the "snacking" turkey (with crackers and sometimes toast points) before and after the holiday day, just like someone said in the article the Times did about them a few years ago.
The Holiday Turkey Steps Out for a Smoke: http://www.nytimes.com/2010/11/10/dining/10united.html
6
I follow the late great Adele Davis method. Put it in the oven the night before, for an hour at 350 to kill bacteria. Cover with foil. Then overnight at slow-roast temperature, 200 to 225. Wake up to the smell of Thanksgiving. Final hour before early afternoon dinner, uncover and raise temperature again to 350 an hour, for the golden brown touch. No brining, no basting. Not much carving -- the tender, moist meat falls off the bone.
9
My mother cooked hers this way. I do remember waking up to that aroma! Mmmmm.
Interesting, though seems like there's a minimum size bird this would work with. A small, say 12 lb bird, might be pretty dry with such a long roast time, even at that low temp.
1
I've been roasting my chickens like this for years, but it never occurred to me to use this technique for the turkey! Since I roast a smaller bird, I'm definitely going to try this this year.
2
I cover the turkey with cheesecloth and rub with olive oil, becomes self basting and golden brown every time!
7
So I scrolled through the comments thinking someone would point out the obvious. The simple way to cook a large (20-25 lb.) bird successfully is with a brown-n-bag using an instant read thermometer to tell you when it is done. I do brine the turkey with a nice herb/citrus brine but it's not absolutely necessary. I know, the bag method is not sexy if you think of yourself as 'real cook' but it does work consistently well and keeps you from looking foolish with an unevenly cooked turkey when serving the extended family at Thanksgiving.
10
We do this all the time with a turkey from the local farmer, works great, nice and tender and really moist and evenly cooked. Easiest way there is.
1
Yes -- we use the cooking bags. It keeps the meat nice and moist, cuts the cooking time in half, and has the added advantage that you get loads of delicious turkey juice to use as a base for gravy. Cut open the bag for the last 30 minutes or so to get a nicely browned breast.
1
This is the method my family has been using probably since brown-in bags were invented, and the come out great. The only problem I've ever had using a brown-in bag is the first year I had an electric stove/oven. Not realizing the heating element on the top of the oven, the brown-in bag puffed up like it's supposed to, but puffed onto the heating coil and caught fire. This situation can be avoided by a smaller turkey for a small oven and less beaujolais nouveau for the cook.
3
I haven't been able to save recipes to the recipe box for about a week. what's up w/that?
1
Splatchcocking is simple and easy, and provides perfectly even, fast, moist turkey and chicken.
For chicken I use kitchen scissors. For turkey use garden shears/snips and rubber gloves (as used for washing dishes). Put the bird in your kitchen sink and work carefully and slowly, and the backbone will be out in 3-4 minutes. I roast the backbone next to the bird for extra flavor for stock.
For chicken I use kitchen scissors. For turkey use garden shears/snips and rubber gloves (as used for washing dishes). Put the bird in your kitchen sink and work carefully and slowly, and the backbone will be out in 3-4 minutes. I roast the backbone next to the bird for extra flavor for stock.
5
I put some nice thick sliced bacon over the breast when I put the turkey in the oven. Then I turn it after a while when it starts to brown and take it off when cooked. Nice treat for the people hanging around waiting for the turkey and it gives the gravy a nice flavor boost too.
7
You can never go wrong with bacon on anything.
3
I absolutely love roasted turkey especially leftovers for turkey salad, sandwiches, etc. This recipe is very simple to do.
1
My experience? Use whatever method is best for you - but -
divide your anticipated cooking time by 4, and give your roasting pan a quarter turn after each segment
Mine have never failed to cook beautifully.
divide your anticipated cooking time by 4, and give your roasting pan a quarter turn after each segment
Mine have never failed to cook beautifully.
4
I spatchcock my turkeys.l and when they're good my wife may splay.
15
Best roast turkey ever: Jacques Pépin and Julia Child — Prepare A Stuffed Turkey Roulade
http://www.pbs.org/video/1333042208/
http://www.pbs.org/video/1333042208/
4
This is what I have made for many years and people love it.
I have been making Thanksgiving dinner for more than 45 years.
My turkey has never been dry. I cover the breast and wings with aluminum foil. (removing the foil in the last 20 mins)
I baste regularly. Cook at 325 for time appropriate to weight.
Use a meat thermometer ( for the last few years)
Always stuffed. Of course, when you remove the turkey from the oven, cover with alum foil again and a clean towel on top of foil : for about 30 mins,
My turkey has never been dry. I cover the breast and wings with aluminum foil. (removing the foil in the last 20 mins)
I baste regularly. Cook at 325 for time appropriate to weight.
Use a meat thermometer ( for the last few years)
Always stuffed. Of course, when you remove the turkey from the oven, cover with alum foil again and a clean towel on top of foil : for about 30 mins,
5
Why would you brine a bird, you pushing out the natural juices and replacing them with salt water that expands when you cook it so it can't escape the muscle fiber. We called them banquets birds cause you could hold them on a line FOREVER and the would still seem juicy. Properly truss the bird, buy a good digital thermometer and learn how to use it. Start fast then slow it down as you go then properly rest it before carving.
6
I happened to attend a class by Hugh Carpenter. The brine explanation was that the process "opened up" the molecules/cells and allowed the flavors/marinate to enter and also increased the ratio of liquid to solid.
It is what I remember and I think it was akin to osmosis. I could be wrong but I recall there was a rinse after the brine to address your "salt" content concern. I hope it helps.
It is what I remember and I think it was akin to osmosis. I could be wrong but I recall there was a rinse after the brine to address your "salt" content concern. I hope it helps.
3
Why can't I save this to my Recipe Box? I am logged in, and yet the save option is greyed out. Very frustrating.
5
Tap on the recipe ("Load" in blue) at the bottom of the article text. Then you can save.
1
And if you want to save this article, which includes the recipe links tap the bookmark icon.
Moist turkey, well maybe. But no crisp skin. No golden brown turkey skin. Meh.
4
No one in my family group cares about having a nice crisp brown skin.
2
I have tried this method - it doesn't work - the turkey I prepared this way was not evenly cooked, was dried out and the dark meat was especially hard to carve - it certainly looked nothing like the neat slices in the photograph. Like another person has commented, I will now go back to my tried-and-true method: 14-15 pound turkey, brine it, cook it outside on the grill as per America's Test Kitchen recipe - it works every time.
6
Love Melissa, but this seems a contorted stretch to create a "new" way to roast a bird. Brine it, or don't brine it. Roast it for not too long, and it will be juicy and delicious. Enjoy with family and friends. Repeat next year.
4
Splaying the legs looks like way more work than spatchcocking, lol. No searing a big freaking turkey in a roasting pan and smoking out the kitchen and no meat uncovered (and unprotected from drying/overcooking) skin. Spatchcocking, you can roast a whole turkey at 450 in less than an hour and a half, and it's amazing. This splaying method is super fussy.
3
First we spatchcock, now we splay. What other poultry contortions does Ms. Clark have in store for us?!?
9
This is nonsensical. Properly brining the bird, stuffing and roasting it, per any one of the multitudes of roasting charts, will deliver an picture perfect golden brown evenly cooked moist-white-meat-thoroughly-cooked-dark-meat bird each and every time.
Seriously what's next? -- peeling each and every cranberry because the skins are are an impediment to the texture of the sauce?
Seriously what's next? -- peeling each and every cranberry because the skins are are an impediment to the texture of the sauce?
11
I like the idea of peeled cranberries. But you are spot on re: brining. Once you have properly brined a turkey, you can never eat it any other way. Alton Brown has a great brine recipe to be googled (we don't waste money on his recommended vegetable broth, we use scraps of whatever celery/onion/etc that is lying around).
3
I actually know someone who cuts open each cranberry to take out the seeds.
I think it's insane, and probably significantly reduces the pectin that makes the sauce gel.
I think it's insane, and probably significantly reduces the pectin that makes the sauce gel.
I make a delicious juicy turkey this way: I use the cooking method from the Settlement Cookbook that has you completely seal a turkey (which I first stuff, oil and season with herbs de Provence) in foil (I fold several sheets together using multiple seams) and cook at 450 degrees, which greatly reduces the cooking time. When done, the turkey should sit in the foil for 1 - 2 hours. After the first half hour, when you can handle the bird with mitts, remove the stuffing, reseal and turn it upside down for the remainder of the cooling. The juices all flow back to the breasts. It's great!
6
Does the skin brown at all this way? Sounds like it could wind up being a soggy-skinned bird.
3
sure fire way to get a nicely steamed bird with latex skin.
I know I am in the minority here but I like my turkey dry, like a martini. There must be others out there who care less about these juicier birds.
5
When you say "place the roasting pan directly on the bottom of the oven", do you mean right on the electric heating element, or does this assume a non-electric oven?
15
I have the same question. I wish they would clarify what they are talking about here.
1
As notes above say, do not put the pan on an electric cooking element. Apparently Melissa has a gas oven with a closed bottom, but some say that thi invalidates the warranty. The goal here is to make sure the pan has a steady, deep well of heat against it. One person suggested to just use a well-pre-heated cooking stone placed on the bottom rack. That is what"ll use. Sounds best to me.
I think it assumes a gas oven.
Several years ago I bought a large wood burning offset smoker. Most people use offset smokers to smoke beef brisket however I found that whole fresh ham is preferable - it is simply more moist. These can be ordered at most real butcher shops. Working as a professional butcher paid my way through college as a part time job.
Last Thanksgiving a friend asked me to cook a turkey in my offset smoker. Since I was already smoking a fresh ham - I just placed the turkey in the smoker and VIOLA! I generally do not like roasted turkey because it is way too dry but smoker turkey is very succulent and flavorful. This I suspect is caused because you smoke at 225F, thus not drying out the turkey.
Good offset smokers are rather large - mine weighs over 600 pounds. one of my favorite restaurants here has a very large offset smoker and they also use it to smoke fresh pork.
I am doing 2 or three turkeys in my offset smoker this year. BTW I love dressing - suggestion save bacon grease and include it in your dressing - makes great dressing.
Last Thanksgiving a friend asked me to cook a turkey in my offset smoker. Since I was already smoking a fresh ham - I just placed the turkey in the smoker and VIOLA! I generally do not like roasted turkey because it is way too dry but smoker turkey is very succulent and flavorful. This I suspect is caused because you smoke at 225F, thus not drying out the turkey.
Good offset smokers are rather large - mine weighs over 600 pounds. one of my favorite restaurants here has a very large offset smoker and they also use it to smoke fresh pork.
I am doing 2 or three turkeys in my offset smoker this year. BTW I love dressing - suggestion save bacon grease and include it in your dressing - makes great dressing.
3
What would the times be for a 25lb. turkey prepared this way?
3
Unless you've already ordered such a big turkey, you're better off roasting two smaller birds. Much easier to control the cooking. (If you've already got Turkeyzilla on order, make this it's last year.)
1
Would this method work with a stuffed turkey? For my taste, the stuffing is always moister and more flavorful when stuffed in the cavity. Stuffing cooked under the turkey results in greasier dressing.
2
Must adjust a dressing recipe à la the Cooks Illustrated version to compensate for turkey drippings coming into the pan holding the dressing.
Some ovens (Thermador, etc.) explicitly warn against placing anything directly on the bottom of the oven; this will void the warranty and ruin the porcelain finish. To get around this, I preheat a pizza stone on my gas grill as hot as I can get it and then place it on a rack in the lowest position. The stone stays hot long enough to brown the skin and jump-start the cooking process. Removing the wishbone prior to cooking is a must for easy and neat carving.
4
Kitchenaid ovens as well
4
I have found steaming then roasting the best for me. Steaming produces a very moist turkey and a quick roast at high temperatures creates a nice brown exterior.
6
Cooks Illustrated's butterflied bird has been my go-to recipe. Now a 2-dimensional item for roasting, it sits on a grate over dressing in a pan that holds the dressing; turkey drippings add to the dressing. At high heat (450F), a 10-12 lb turkey is done in about 80 minutes. This year I may do some spicy dry brining, including baking powder to enhance a crisp skin.
Instead of using two terms interchangeably, I think of butterflying as removing the backbone and breaking/cutting the breastbone to get a 2-D roasting object. I think of spatchcocking as additionally removing the rib bones after opening the bird up, and maybe removing the breastbone altogether. Works great for chicken, but a big turkey gets pretty floppy. Carving up after roasting is so much easier, however.
Once opened, now is a good time to use a small knife to remove the wishbone to make eventual carving easier.
Instead of using two terms interchangeably, I think of butterflying as removing the backbone and breaking/cutting the breastbone to get a 2-D roasting object. I think of spatchcocking as additionally removing the rib bones after opening the bird up, and maybe removing the breastbone altogether. Works great for chicken, but a big turkey gets pretty floppy. Carving up after roasting is so much easier, however.
Once opened, now is a good time to use a small knife to remove the wishbone to make eventual carving easier.
4
Any advice for Capon ? I've dry brined, spatchcocked, and grilled it before...with good results, but ever onward, looking for good advice...
3
I notice that French-trained chefs cut/detach the tendons of the poultry drumsticks from the "knee joint", as it were in dressing the bird for cooking because it makes it easier to carve after cooking. Is there a reason American chefs don't do that?
4
I usually forget to whack off the ends of the drumsticks with a cleaver to release the tendons. I should write that into my poultry instructions. Wing tips usually come off with kitchen shears. All good for giblet gravy.
6
And remove the wishbone before cooking. Especially on turkey and waterfowl....