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Take 1/4 cup softened butter and rub into every nook and cranny (including under the skin where possible). Use additional softened butter, as-needed. Sprinkle Turkey Seasoning all over. Add onion, chicken broth, white wine (if using), rosemary and thyme to bottom of large roasting pan.
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Take both turkey breasts and cut in 1/4 inch slices all the way through the entire breast. Removed the thighs from the turkey legs. Take the dark meat from the tops of the thighs (this can be a little messy, just keep cutting the meat that you want until it is removed), and cut the meat into 1/4 inch slices.
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How to Carve a Spatchcocked Turkey. After it has rested, transfer the turkey to a clean cutting board. Start by carving out the thighs and drumsticks, then separate the two. Carve off the meat and.
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Blend all ingredients together in a bowl and start using your hands again. Go in between the turkey skin and meat and spread a layer of the flavored butter. Press down the skin to make sure the butter spreads evenly and then go on top of the skin as well. Make sure to flip the turkey and repeat the same process.
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Then move on to the turkey breast. Slice down the breast bone, gently following the hard line of the bone that separates the two breasts. Next, use a gently pulling motion to remove the breast from the bird in a whole piece, if possible. (This will make the slicing more neat!) Repeat with the other breast. Slice the breast meat.
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While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes.
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Cooking Instructor Pamela Salzman carves a spatchcocked turkey. Find the recipe and step-by-step instructions at pamelasalzman.com
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Rub remaining butter over the skin. Liberally salt and pepper both sides of the turkey. Bake the bird uncovered for 1 1/4 to 1 3/4 hours or when an instant-read thermometer inserted in the thickest part of the thigh reaches 165°F. Let the bird rest 15 to 20 minutes before carving.
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Using kitchen shears or poultry shears, cut the turkey down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely. Discard the backbone or turn it into turkey stock (you can even save it in the freezer to make stock another time). Step 2. Break the Breastbone.
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How to Carve a Spatchcocked Turkey. Once your turkey has rested for 30 minutes or longer, it's time to carve! Carving a spatchocked turkey is slightly different from carving a traditional turkey. 1. Remove the legs: Make a slice in the skin between the leg and breast and continue cutting down right to the board to remove the thigh and leg.
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Steps to Spatchcocking a Turkey. Place the turkey on a cutting board and position its breastside down. Using kitchen scissors or poultry shears, cut along both sides of the backbone and remove it. (Reserve it for making stock if you like.) Open the turkey up like a book and remove the giblets if necessary.
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http://www.seriouseats.comWritten by J. Kenji Lopez-AltVideo: Jessica LeibowitzProduction Assistant: Remy RobertDoodles: Robyn LeeMusic: Danny Ross
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Locate the top of the turkey's breast plate directly behind the turkey breasts. Place the heel of a sharp chef's knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone.
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Step 2: Cut and remove the backbone. Next, you want to cut through the backside of the turkey to remove the backbone. Make sure your shears are very sharp before doing so. If the shears seem even.
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Roast the bird for 30 minutes at 450 °F (232 °C). While it's cooking, prepare a basting liquid of melted butter or oil. After the half hour is up, use a brush to cover the skin in the liquid. You can also use a bulb baster to suck up some of the juices in the pan and drip those over the turkey's skin.