Thanksgiving is a week away (where has the time gone!!) and you are gearing up and planning your menu. Well, today, I am sharing a new way to roast your turkey, and it is all the rave right now…”spatchcocking”. Yeah I know, I giggle when I see or hear that word, too. Aside from the silly term– let’s talk about what Spatchcocking a Turkey means and why you should try it!
First off, Spatchcocking is when you take a chicken or turkey (or any kind of bird, really) and remove it’s backbone and flatten it out to roast it. How in the world do you remove the backbone, you ask? Well, it’s seems a bit daunting but it is actually extremely easy. All you need is a GOOD pair of Poultry Shears and you are ready to go. You literally just flip the bird over, carefully cut along each side of the back bone and remove it. It takes a little muscle, but over all it’s pretty dang easy! Watch this video here for a great tutorial on how to spatchcock your bird to PERFECTION.
Okay, now– why should you spatchcock your Turkey? Well, there are lot’s of reasons why.
- With it’s flat shape it cooks more evenly.
- All that lovely skin is right on top, which makes for the crispiest, most flavorful skin!
- A normal roast turkey can take several hours to roast and you have to cook it at a lower temperature or else the skin will burn right up before all of the turkey is fully cooked; however, with the Spatchcock method you can crank the heat up high and roast that bird in way less time and the skin crisps up just heavenly.
- Save that Turkey backbone!! That combined with the turkey ‘innards’ (giblets and neck) make for a wayyy more flavorful gravy.
So, unless you want your giant bird up for display as a centerpiece at thanksgiving– spatchcocking is a great way to get a delicious turkey on the table! You can cut it up and serve the most delicious, fastest, easiest route to a fantastic turkey!
Now, let’s talk about how to make your bird whole30/paleo approved. Typically, turkeys are smothered in butter– but thanks to ghee you can have just as delicious of a turkey on the table. Honestly, I couldn’t tell a difference at all! My favorite Ghee that I always use is Fourth and Heart Ghee. I love the taste of the ghee and love that they have tons of different flavored ghee as well. For this recipe, I just used their classic, grass fed ghee butter– however, their california garlic would be a great one to use as well!! Combined with TONS of fresh herbs, your turkey will be freaking fantastic!
Happy Thanksgiving to you, my friends!! I hope you enjoy lots of great food and time with your loved ones!
- 1 (12-14 lb) Turkey, backbone removed (spatchcocked) -- see video that I linked on how to do this.
- 1 onion, sliced
- 2 lemons, sliced
- 4 cloves garlic, smashed
- 2 cups baby carrots
- kosher salt, to taste
- coarse black pepper, to taste
- 5 tbsp. Fourth and Heart Grassfed Ghee
- 1 tsp. kosher salt
- 1 heaping tbsp. freshly chopped sage
- 1 heaping tbsp. freshly chopped rosemary
- 1 heaping tsp. fresh thyme leaves
- Preheat the oven to 450 degrees.
- Arrange onions, carrots, & lemons on the bottom of the roasting pan. No need to make this perfect, its just there to help add flavor to your gravy.
- Lay your spatchcocked turkey over the onions, carrots, & lemons so the open cavity is open toward the bottom of the pan and the breasts are faced up toward you. Gently tuck its wing tips underneath its breasts to prevent burning.
- Using your hands, spread the herbed ghee onto the turkey, between its skin & meat. This will help it be nice and juicy with lots of flavor.
- Pat the top of the bird (the top of the skin) dry with a paper towel. Now, lather it all up with the remaining ghee butter you have and a few drizzles of olive oil (to prevent burning). Season it generously all over with salt and black pepper.
- Place turkey in the oven and roast at 450 degrees for 30 minutes.
- After the first 30 minutes have passed, baste the turkey with its juices (you can use a turkey baster or just a spoon, and spoon the juices right over the top of the turkey). Then, reduce heat to 350 degrees.
- Continue to roast at 350 and baste the turkey every 20 minutes for one hour, or until the thickest part of its thigh registers at 175 degrees on a meat thermometer.
- Remove turkey from the oven and let turkey rest at room temperature for 20-30 minutes.
- Carve and enjoy with Turkey gravy and allll of the side dishes!! 🙂
- be sure to save the backbone of the turkey for the turkey gravy!
- turkey giblets + turkey neck, reserved from cavity of the Turkey
- Turkey spine (optional) reserved if you are making a spatchcocked turkey
- 1 tbsp. black peppercorns
- kosher salt, to taste
- 1 bay leaf
- 3-6 tbsp. arrowroot starch (depending on how much liquid you have and the consistency you want)
- 2 tbsp. of freshly chopped sage
- black pepper, to taste
- Place neck, giblets, and spine (if using) in a pot. Fill pot with water until the turkey parts are just covered with water.
- Bring to a boil. Add the peppercorns, 2 pinches of kosher salt, and the bayleaf and reduce the heat so that it is just simmering. Cover and let it simmer like this for at least 4 hours, the longer the better. I like to do mine all day long on Thanksgiving day.
- Strain contents out + add juices from the bottom of the roasted turkey pan (strained also).
- Ladle 2 cups of the stock into a bowl, let cool. add 3 tbsp. arrowroot and whisk vigorosly until dissolved into the stock.
- Pour the arrowroot combination into the pot slowly, whisking constantly, until it is all combined. Let simmer until thickened. You may need to add more arrowroot depending on how much liquid you made and how thick you want your gravy. AND, if you don't want to wait for your broth to cool, dissolve the arrowroot into a cup of regular chicken broth, and add that into the pot. I prefer to use broth and not water to ensure the flavor of the broth doesn't get watery. Continue to add the arrowroot, tbsp. at a time until it reaches the consistency you want.
- Add freshly chopped sage and plenty of kosher salt and black pepper, to taste.