Fresh Recap & Recipe: Spatchcocked Herb-Roasted Turkey with Gravy

Spatchcocked Herb-Roasted Turkey

Spatchcocked Herb-Roasted Turkey

I hope everyone had a fabulous Thanksgiving holiday!  Charlotte Fresh and hubby sure did.  We spatchcocked and herb-roasted our fresh Carlea Farms 15-pound turkey and shared it with special friends. (Thanks again to the K. family for inviting us to their house!) Overall, our turkey took 90 minutes to roast and came out juicy and flavorful.  It was so good, the smells were driving our friends’ dogs crazy while our friends were busy carving.

Oh, please, may we have some?!

Oh, please, may we have some?!

I’m giving you my recipe so you can try it for Christmas or hold onto it for another special time. For this turkey, I used Gold Rush apples and fresh herbs from my garden.  Let me know about your fresh turkey successes – I’m still waiting to learn how the Wagners of Carlea Farms fared with their impressive 37-pound turkey!  (Speaking with them last Wednesday evening, they planned to freeze half of it for later.)

Fresh Recipe:  Spatchcocked Herb-Roasted Turkey

Juicy Spatchcocked Herb-Roasted Turkey

Juicy Spatchcocked Herb-Roasted Turkey

Serves at least 12

  • 15 pound fresh turkey
  • 6-8 Tbs unsalted butter, softened
  • 3 Tbs olive oil
  • 1 Tbs chopped fresh rosemary + 5 rosemary sprigs
  • 1 Tbs chopped fresh parsley + sprigs for garnish
  • 1/2 Tbs chopped fresh chives
  • 1/2 Tbs chopped fresh sage
  • 1/2 Tbs fresh oregano
  • 1 tsp fresh thyme
  • salt and pepper
  • 2 lemons, zested and halved
  • 2 apples, cored and large diced
  • 2 carrots, large diced
  • 2 celery stalks, large diced
  • 1 small bulb garlic, peeled and separated into cloves; finely mince 3 cloves

Preheat oven to 450 degrees.

Prepare turkey by removing giblets, rinsing and patting dry and allowing to sit at room temperature for 30 minutes.  Cut off the tail end and save for broth.

Place apples, carrots, celery and garlic cloves in a roasting pan.

Mix into a paste the following: butter, olive oil, chopped herbs, lemon zest, minced garlic and salt and pepper to taste.

Cut out the turkey backbone with a chef’s knife or kitchen scissors.  Save the backbone for broth.  Turn the turkey over and press on the breastbone to break it and flatten the bird.

Hubby handles this very big bird

Hubby handles this very big bird

As flat as possible...

As flat as possible...

Carefully separate the skin from the breast meat and rub the butter mixture under the skin and over the skin.  Place the turkey on top of the mixed vegetables in the pan.  Nestle lemon halves and 3 rosemary sprigs around it.

I get the messy job...

I get the messy job...

Ready to hit the oven

Ready to hit the oven

Insert a probe thermometer into the thigh and roast in a 450 degree oven until the probe reaches 165 degrees.  Baste the turkey with pan juices about every 20 minutes.  A 15-pound turkey took about 90 minutes to reach 165 degrees.

Remove from oven and allow turkey to rest at least 20 minutes before carving.  Garnish with remaining rosemary sprigs and parsley.

Fresh Recipe:  Turkey Gravy

  • Turkey backbone, tail, neck and giblets
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1/3 onion, chopped
  • water
  • olive oil
  • 1/2 C white wine
  • 1 tsp fresh thyme
  • salt and pepper
  • 3 Tbs unsalted butter, softened
  • 3 Tbs flour
  • 1/2 C roasted turkey pan juices

Brown the turkey parts in olive oil in a large dutch oven.  Add onion, celery, carrots and saute for 5-10 minutes or until vegetables start to soften. Pull out the giblets, if preferred.

Cover everything with water until the water comes to an inch above the turkey parts. Bring to a boil.  Reduce liquid to half, approximately 30-45 minutes.

Mmm...homemade turkey broth!

Mmm...homemade turkey broth!

Remove turkey parts and strain vegetables from the broth.  Bring broth to a boil.

Make a paste out of the butter and flour and whisk into the boiling broth to thicken, smoothing out any lumps.  Add white wine, thyme and salt and pepper to taste.

When the turkey is done roasting, add about 1/2 C pan juices to this gravy before serving.

Advertisements

About charlottefresh

Helping Charlotte find fresh local food. Spread the word.
This entry was posted in Local, Recipes, Turkey, Uncategorized and tagged , , . Bookmark the permalink.

One Response to Fresh Recap & Recipe: Spatchcocked Herb-Roasted Turkey with Gravy

  1. Jen says:

    Let’s try this with chicken when you’re here!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s