How to Make the Best Thanksgiving Turkey: Spatchcock Turkey
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- Опубліковано 20 сер 2024
- ThermoWorks' Chef Martin Earl walks you this amazing thanksgiving turkey recipe. You'll also learn the thermal tips and tricks to getting your turkey perfect every time!
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I watched a TON of videos on this method and think this one was the most helpful. My turkey came out beautifully - cooked fast and stayed juicy and tender. My first turkey ever, too! I dry brined it overnight in the fridge then added herbed butter under the skin and melted butter on top before putting it in the oven. Thank you for the excellent tutorial! 👍🏻
We're so glad you tried it!
@@thermapen hello I’m from Germany and I want to try this cooking method. Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom and convection!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much for sharing so much great content and thank you very much for your help
My first attempt at spatchcock this Thanksgiving came out effing awesome. I'm doing it again for new years dinner. Great video, very helpful. I didn't even brine it, and it was by far the juiciest and tastiest turkey I've ever made (around 20).
Finally, an excellent informative video that is not annoying and actually shows the detailed steps.
I just made my turkey this way..EXACTLY.
100PCT EXCELLENT absolutely juicy. Soft, tender. and fully cooked with NO basting.1hour and 30minutes to the second. 19lb bird. IMPORTANT, I put it on a rack. Then. In placed in pan.
I laid the turkey on my dressing and ,everything turned out perfect, the juices flavored the dressing.
by far the greatest way to cook a perfect turkey.
I always come to this video and it never disappoints. Thanks, Chef Earl.
My Turkey came out perfect and delicious. This recipe and technique is a keeper. I have passed this video link on to my friends!!!
hello I’m from Germany and I want to try this cooking method. Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom and convection!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
This was the BEST roasted turkey I've ever had!!
So glad you liked it!
Amazing, we had our little Thanksgiving at the house just with my husband and the kids last night! This was so good spices were perfect. The only fresh one I had was Rosemary so everything else was dried spices. I added carrot, onion, and garlic cloves to my tray.
My only issue was that my gravy was a little too salty. I used potato water, drippings, and the stock from the turkey, I boiled that down until the turkey came out then used starch water to thicken it. And I think I may have added salt early on in the process, now that I think about it. Mmmm... No wonder. LOL
Great video! Thank you. Most helpful and informative of all the videos I watched
Wow thank. you Chef Martin. I will do the same for my family
Great video! Learned what I was hoping for and picked up a lot of great bonuses! Smashing subscribe
Fantastic video, thanks Chef Martin!
Now THIS is what I'm going to do for our Thanksgiving dinner :) One question I have is whether it's salted, or unsalted butter that he uses. I imagine since he'll be sprinkling salt all over it I should use unsalted butter... guess you can always put salt on it at the table if you like... HAPPY THANKSGIVING EVERYONE!! :)
haha I'm doing this for Turkey-Day also. I too, had the same question. But in my cooking experience, I've always heard to use Unsalted Butter.
@@ddesign63 THANK YOU for your suggestion!! HAPPY THANKSGIVING!! :)
Me too!
Actually I’m only spatchcocking it but following Bon Appetit turkey recipe
@@KothuRoti It turned out perfect. The reason spatchcocking works so well for a turkey is that all the parts cook perfectly. I had a 19 lb bird and it took over 2 hours at most. It was moist and delicious even though turkey is not my favorite. I used this recipe: ua-cam.com/video/brAJ7pEudFU/v-deo.html
I use a hand-held - blower style - hair dryer - set to medium heat - to blow dry the skin AFTER I've patted it dry.
Thermoworks is the boss!
@ 9:10 " Season this turkey " should be followed with "no pun intended" LOL!
I am going to try using melted ghee on the skin instead of regular butter. Hope it will be crispier than just butter.
What do you do with the vegetables on the pan? Eat? Pour off the juice for dipping then eat the vegetables? As a side? Throw away vegetables? I have done this with stuffing underneath the bird to prevent the drippings from smoking & it also makes for extremely decadent stuffing.
Generally they only serve as "Mirepoix" - there to flavor everything else.
You can make gravy without the addition of flour. Immersion blend the mirepoix and the juices. You may need to add a bit of water to aid in the blending. Then strain. Reduce on the stove top till you get the consistency you desire. Season to taste.
Looks like something interesting to try!
It really works well, and the drippings make the gravy taste wonderful. As an added step I like removing the wishbone, it makes carving the breast a little easier, but it was a pain to get out.
Brilliant! It worked! Thank you!
hello I’m from Germany and I want to try this cooking method. Can I politely ask please what oven setting I should use? Here in Germany we have heat from above and from the bottom and convection!? When you give temperature suggestions in general what setting do you mean and what are the correct definitions? Thank you very much
Great Kitchen
Are the roasted vegetables edible underneath? You didn't show this part.
Could I also do this in a eletric oven roaster?
Can I use this method on a 20 lb turkey?
Is setting a convection oven at 425 (real oven temperature turns out to be 375) as effective as a standard oven temp of 425 knowing Maillard occurs by 330?
Where do you get a 10 pound turkey?!! I often cook for 2 or 3 people. I have ordered turkeys in the past from my local co-op or the grocery, any type you can name, never found any available less than 15#. Finally just ordered a breast and called it a day.
Otherwise, a very good video!
If you have an Aldi's check there I just picked up a Butterball on sale 10.47 pounds.
Question, instead of butter, can you use a compund Ghee? That's my plan for this year.
Ghee is clarified butter. I don't see why you wouldn't be able to use it.
Anyone Brine their bird first?
Can I cook it at 350 and good great results. I have a ham I need to cook simultaneously and 425 is too high for it.
I spatchcocked a cow for Thanksgiving.
Cooking 1.5 , Funny. Made me chuckle.
Sounds like you have a real beef with Thanksgiving. 😛
The appropriate term for a cow is not spatchcocked, it is Bidenomicked.