Spatchcock Turkey with Sage Brown Butter
Try spatchcocking a turkey this Thanksgiving! Removing the backbone and flattening the turkey out makes for a nice even roast on the bird, and it’s so much quicker! Plus, all of the skin gets nice and crisp. The brown butter adds a nice richness and helps the skin to crisp up. The visual impact adds a fun twist on a classic dinner.Ingredients
Serves 4 to 6
1 cup (250 ml) butter
4 cloves garlic, crushed
1 cup (250 ml) sage leaves
1 × 8 lbs (3.5 kg) whole turkey
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground black pepper, divided
2 carrots, cut into 2-in (5 cm) pieces
1 onion, quartered
2 stalks celery, cut into 2-in (5 cm) pieces
4 sprigs thyme, for garnish
GRAVY
3 cups (750 ml) turkey or chicken stock
1 bay leaf
reserved turkey backbone and neck from Spatchcock Turkey
3 tbsp (45 ml) butter
¼ cup (60 ml) all-purpose flour
kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan, melt butter with garlic over medium heat. Continue cooking until butter starts to brown. If garlic browns first, remove and set aside. Once butter has browned, remove from heat and add sage leaves. If garlic was removed, add back to saucepan and set aside while preparing turkey.
- Dry turkey well with paper towels and lay it breast-side down on a large cutting board. Remove neck and giblets and set aside. Using kitchen shears, cut along each side of the backbone to remove it, holding onto the turkey with a clean tea towel or more paper towel so it doesn’t slip while cutting. Once the backbone has been removed, flip turkey over so breast is facing up. Press down hard on breast bone to flatten turkey. Tie legs together with butcher’s twine and tuck wing tips behind breast. Season underside of turkey with 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper.
- Place carrots, onion and celery on a foil- or parchment-lined baking sheet. Lay turkey on top of vegetables skin-side up. Place turkey neck and backbone on baking sheet. Brush turkey with browned butter and season with the remaining 1 tbsp (15 ml) salt and 1½ tsp (7.5 ml) pepper. Set aside while oven heats.
- Preheat oven to 375 F (190 C). Roast turkey for about 2 hours, basting with butter every 20 minutes, until thigh meat reaches 165 F (74 C). After 1 hour, rotate turkey and remove neck and backbone to make Gravy. Rest turkey for 20 minutes before carving. Garnish with thyme sprigs and serve with Gravy.
- GRAVY: In a medium saucepan, simmer stock with bay leaf, backbone and neck for 30 minutes. Fine strain and discard bones and bay leaf. In another medium saucepan, melt butter over medium heat. Add flour and mix until no lumps remain and flour turns a very light golden brown. Slowly whisk in stock. Simmer for 10 minutes, stirring occasionally. Add strained drippings from turkey once it has cooked and rested. Check and adjust seasoning if needed. Serve with turkey. Makes about 3 cups (750 ml)