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The Perfect Thanksgiving Turkey

Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).

But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!

There’s a few things we need to prioritize:

1. Crispy skin
2. Juicy dark and white meat
3. Timing

The key to all of these is “spatchcocking”.

Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.

Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).

Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!

Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.

Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.

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