• Eliana

El's Spatchcock Turkey and Gravy | Shake Tradition

Thanksgiving is a time to be grateful, to reflect back on the year just had, and of course, eat a fat 'ol turkey. My family has been deep-frying a turkey for years. Before that tradition started, we would just roast it big and round, the traditional way for hours upon hours depending on how big of a turkey it was, which could take up to 4 or 5 hours to cook! For most, holiday season equals family time and nobody has the desire to be cooped up cooking in the kitchen all day! So I'm telling you it's time to shake up tradition, save yourself the time and effort to enjoy the holidays with your family. Let's get you spatchcocking. No you perve, it's not what you think it is.

Spatchcock; a poultry or game meat prepared for grilling or roasting by removing the backbone and flattening it out before cooking. Why Spatchcock? Not only does it cut the cooking time in half (only 75-80 minutes, you heard me the first time), but the skin gets extra crispy, while the meat stays nice and juicy, coated with a layer of stuffing! Even cooking is a guarantee too! Don’t you think about throwing away the backbone, use the backbone to enrich your gravy to give it an extra umph of flavor!

Spatchcocking will have you licking your fingers clean and save you the stress of preparing an epic Thanksgiving meal. Don’t forget you can get your spatchcock on all year long by preparing chickens this way too!

Watch the video how to Spatchcock and make homemade gravy!

Let's get this recipe going. Here's what you'll need.

Adjust oven rack to middle position and preheat oven to 450°F degrees. Line a baking sheet with aluminum foil. Arrange onions, carrots, celery, rosemary, and sage sprigs on a baking sheet. Place wire rack directly on top of vegetables.

For the stuffing, follow Stove Top stuffing mix directions or make my semi-homemade stuffing. Add sausage, cranberries, chestnuts, and slivered almonds, to dress up your store bought stuffing, if you wish or find my stuffing recipe under the holiday recipes tab! Once cooked, allow stuffing come to room temperature. Set aside.

Pat dry turkey with paper towels and let sit at room temperature for about 30 minutes. Place turkey, breast side down, on a cutting board. Use kitchen scissors to cut down along the backbone of the turkey on both sides. Remove backbone, neck, giblets, and liver and set aside (you will use this later for the gravy). Flip the turkey breast side up and cut side down. Using your palms and hands, firmly press down on breastbone to flatten, you will hear a crack.

Using your finger, carefully lift the skin up off the turkey breasts and thighs. Gently insert the stuffing mixture on top of the breasts and thighs.

Rub turkey with 2 tbsp grapeseed oil (or other neutral oil), salt, and pepper on both sides. Arrange turkey, breast side up, on wire rack over the vegetables.

Roast turkey in preheated oven at 425°F degrees. After 30 minutes, rotate the turkey and rub the top of the skin with a tablespoon of butter. Continue to roast until the skin is golden brown and crispy, and an instant read thermometer inserted into the deepest part of the thigh registers at 165°F, and the thickest part of the breast reads about 165°F, about 1 hour and 30 minutes (depending on Turkey size).

Meanwhile, make the gravy. Roughly chop the neck, backbone, and giblets. Heat tablespoon of grapeseed oil in a 4-quart saucepan over medium-high heat. Add turkey backbone, neck, and giblets, cook until golden brown, stirring frequently, about 6 to 7 minutes. Sprinkle 2 tablespoons of flour over the turkey parts and add 2 tablespoons of butter. Stir to coat the bones in the roux, loosening the bits from the bottom, about 1 to 2 minutes. Add caramelized onions. Pour in stock, stir. Bring to a boil and reduce to a slow simmer. Allow to cook for 30 minutes.

Once the turkey is cooked, remove from oven and transfer with the rimmed rack onto a separate baking sheet. Allow the turkey to rest at room temperature for 25 minutes. Scrap off the roasted vegetables, rosemary, and sage from the aluminum foil on the baking sheet and add to the simmering gravy stock.

Allow stock to simmer for an additional 15 minutes or until desired thickness. Strain the gravy through a fine mesh strainer, and discard solids. If needed, skim off the fat of the gravy. Season with salt and pepper, cover to keep gravy warm.

Carve turkey the “spatchocock” way. Cut the legs from breast, separate thighs and drumsticks. Find the joint connecting the wing and breast and cut through it (on both sides). Cut breast meat into two pieces, slicing along either side of the breastbone. Slice the breast meat against the grain (recommend using a sharp knife or electric knife). While slicing the turkey, be mindful of the stuffing in between the meat and skin of the turkey. Arrange on a platter and serve with Gravy. While slicing the turkey, be mindful of the stuffing in between the meat and skin of the turkey.

EL's Stuffed Spatchcock Turkey with Gravy

Prep time: 20 minutes

Inactive time: 30 minutes

Cook time: 80-90 minutes

Total time: 2 hours and 15 minutes

Yields: About 8-10 adult servings

Ingredients:

2 large onions, roughly chopped

1 bunch of carrots, roughly chopped

4 stalks celery, roughly chopped

1 bunch rosemary (about 5 sprigs)

1 bunch sage (about 5 sprigs)

1 10 to 12 lb whole turkey, spatchcocked (save the giblets, neck, and backbone for gravy)

1 box of stovetop cornbread stuffing (can use homemade too! Add in- cranberries, sautéed sausage, roasted chestnuts, etc.)

2 tablespoons Grapeseed oil (substitutes- any neutral oil like canola)

Kosher salt and freshly ground black pepper

1 tablespoon butter

Gravy:

1 tablespoon Grapeseed oil (substitute- any neutral oil like canola)

2 tablespoons butter

2 tablespoons flour

6 cups low sodium chicken or turkey stock

3 to 4 caramelized onions (recipe to follow)

Directions:

Adjust oven rack to middle position and preheat oven to 450°F degrees. Line a baking sheet with aluminum foil. Arrange onions, carrots, celery, rosemary, and sage sprigs on a baking sheet. Place wire rack directly on top of vegetables.

For the stuffing, follow Stove Top stuffing mix directions or make my semi-homemade stuffing. Add sausage, cranberries, chestnuts, and slivered almonds, to dress up your store bought stuffing (optional). Once cooked, allow stuffing to come to room temperature. Set aside.

Pat dry turkey with paper towels and let sit at room temperature for about 30 minutes. Place turkey, breast side down, on a cutting board. Use kitchen scissors to cut down along the backbone of the turkey on both sides. Remove backbone, neck, giblets, and liver and set aside to use for the gravy later. Flip the turkey over, breast side. Using your palms and hands, firmly press down on breastbone to flatten, you will hear a crack.

Using your finger, carefully lift the skin up off the turkey breasts and thighs. Gently insert the stuffing mixture on top of the breasts and thighs. Rub turkey with 2 tablespoons Grapeseed oil (or any neutral oil) and season with salt and pepper on both sides. Arrange turkey, breast side up, on wire rack over the vegetables.

Roast turkey in preheated oven at 425°F degrees. After 30 minutes, rotate the turkey and rub the top of the skin with a tablespoon of butter. Continue to roast until the skin is golden brown and crispy, and an instant read thermometer inserted into the deepest part of the thigh registers at 165°F, and the thickest part of the breast reads about 165°F,, about 1 hour and 30 minutes (depending on Turkey size-- my turkey was 10 lbs).

Meanwhile, make the gravy. Roughly chop the neck, backbone, and giblets. Heat tablespoon of Grapeseed oil in a 4-quart saucepan over medium-high heat. Add turkey backbone, neck, and giblets, cook until golden brown, stirring frequently, about 6 to 7 minutes. Sprinkle 2 tablespoons of flour over the turkey parts and add 2 tablespoons of butter. Stir to coat the bones in the roux, loosening the bits from the bottom, about 1 to 2 minutes. Add caramelized onions (recipe follows). Pour in stock and stir. Bring to a boil and reduce to a slow simmer. Allow to cook for 30 minutes.

Once the turkey is cooked, remove from oven and transfer with the rimmed rack onto a separate baking sheet. Allow the turkey to rest at room temperature for 25 minutes. Scrap off the roasted vegetables, rosemary, and sage from the aluminum foil on the baking sheet and add to the simmering gravy stock. Allow stock to simmer for an additional 15 minutes or until desired thickness. Strain the gravy through a fine mesh strainer and discard solids. If needed, skim off the fat from the gravy. Season with salt and pepper and cover to keep warm. Set aside.

Carve turkey the “spatchcock” way. Cut the legs from breast, separate thighs and drumsticks. Find the joint connecting the wing and breast and cut through it (on both sides). Cut breast meat into two pieces, slicing along either side of the breastbone. Slice the breast meat against the grain (recommend using a sharp knife or electric knife). While slicing the turkey, be mindful of the stuffing in between the meat and skin of the turkey. Arrange on a platter and serve with Gravy.

Think Fast Caramelized Onions

(Add these to gravy)

Ingredients:

3 to 4 yellow onions, thinly sliced

4 tablespoons butter

4 teaspoon sugar

1/2 teaspoon baking soda

Directions:

Heat butter in a large sauté pan over high heat. Add onions, sugar, and baking soda, stirring frequently, until bottom of pan turns golden brown, 4 to 5 minutes. Add a tablespoon of water and scrape up the golden bits with a wooden spatula. Continue to cook, stirring frequently, until browned bits form again, 2 minutes. Add a tablespoon of water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are softened and a dark brown color, 15 to 16 minutes total. Season to taste with salt.

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