Crisp-Skinned Butterflied Roast Turkey with Gravy

Page: www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html

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Recipe Review

I’ve roasted many a chicken this way but had no idea how well the method would work for a turkey. It took only 70 minutes for a 4.6kg (~10 lb) bird to be cooked to perfection…..crispy golden skin with very moist, flavourful meat.

I decided to try this at the last minute so didn’t have a chance to do the dry salt treatment and I skipped the gravy as I was already serving a vegetarian mushroom gravy but I’ll certainly try them the next time.

I would recommend a good pair of kitchen shears to cut through the bones and would not suggest using this method in a recently cleaned oven as there was quite a bit of spattering. Also, do let the bird rest as the temperatures of 150 and 165F are low for poultry but the meat continues to cook after it’s removed from the oven; there was no pink when I carved the turkey after the recommended 20 minute rest.

Easy, delicious and relatively quick for a roasted turkey.

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Comments

Queezle_Sister - 26th December 2012
These instructions caught my eye, too - so glad to hear it was as good as it sounded. I don't cook turkey very often, but I'm encouraged by your results to give it a try.

Zosia - 26th December 2012
It's a very space efficient method also - I could fit 2 small birds and still have an entire rack free for other things in my standard sized oven.......great for feeding a crowd.
I wish I'd known about this method this past Thanksgiving when I had to borrow my mother's oven for 1 of my turkeys!

(edited 26th December 2012) 

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