Perfect Thanksgiving Turkey - Roasting and Carving a Spatchcocked, Dry-Brined Turkey, Pt. 2
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Ben Starr shows you how to properly roast and carve the spatchcocked and dry-brined turkey in Part 2; including why it's safe to pull your turkey when it hits 150F in the breast, and why your turkey juices should never "run clear!" Part 1: • Perfect Thanksgiving T...
The remote probe thermometer I use: amzn.to/39Xx2fG
My Kitchen Toys: kit.co/Ultimat...
About 3 hours before serving (or longer, if you need more fridge space), pull the turkey from the refrigerator. Let it sit at room temp for about 1 hour.
Gently prick the skin of the turkey in multiple places around the breast, legs and thighs. Poke sideways, rather than straight down, to pierce only the skin, rather than the meat. Rub the turkey all over the top side with mayo or oil. Optionally, place the turkey onto a roasting rack of carrots and/or celery.
Place the probe of a leave-in thermometer into the thickest part of the breast, being careful to avoid the center breast bone, or leaving the probe tip too close to the outer part of the breast. Aim for the dead center of the breast meat.
Place on the center rack of a preheated 450F oven (convection on, if you have it, otherwise, rotate the bird after 20 minutes.) A 15-pound bird should be done in less than 90 minutes. Pull the turkey when the interior of the breast registers 150F. (As long as the meat sits at or above 150F for at least 5 minutes, the meat is safe to eat.) As the turkey rests on the counter, the temperature will climb toward 160F or higher. Do not remove the thermometer until ready to carve. The turkey should rest a minimum of 30 minutes before carving.
IF YOU HAVE A LARGER BIRD, in excess of 20 pounds, roast at 425F (convection off, and rotate after 30 minutes.) Larger birds can take longer for the center to reach temp, and you don't want to over-brown the skin. On very large birds, you may notice that the dark meat isn't as "done" as you're accustomed to using this method. If you discover during carving that the dark meat doesn't separate easily from the bone, or feels a bit tough, return that part of the bird to the oven for an additional 10-15 minutes to bring the dark meat to that perfect, succulent texture.
NOTE: This preparation method is excellent for cooking turkey on the grill, or fast-smoking. Slow-smoking, however, will result in very tough skin with this method. If you plan to slow-smoke your turkey (ie, longer than 3 hours), omit the baking powder from the recipe, and rest the turkey covered with plastic wrap in the fridge to prevent the skin from dehydrating. Smoking a dehydrated skin results in tough, chewy skin (ie, turkey jerky) so you want as much moisture in the skin as possible if slow-smoking.
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Made this today, best turkey ever. Thanks Ben for teaching us how to properly and safely roast a delicious bird.
I had the written recipe and salt brining for the turkey, but your video saves me from reading all those pages! Thank you for sharing!
Part 1 and part 2 may be the best cooking videos I've ever seen. Your explanations were exceptional! And I've watched thousands of cooking videos, but always have struggled with turkey... mostly because I do it so rarely. Thank you!!!! I think I'll be doing chickens like this often now, too.
Well you sold me. My spatchcocked turkey is dry brining and waiting on roasting thanksgiving day! Looking forward to great memories! Edit ; day after thanksgiving,best turkey I’ve ever done! Raves about the tender juicy breast meat! Thank you for the recipe!
Loved the video! I stopped doing stuffed birds since discovering spatchcocked turkey could be tossed into a weber grill and have it smoked in only 3 hours. Glad to see you are still sharing your knowledge Ben! (Been following you since Masterchef)
Thanks, Fernando! Yeah, we usually smoke our turkeys on my Big Green Egg these days. Smoked turkey is just about the best thing ever when it's done properly!
Way to go on the cooking info you are absolutely CORRECT look what happened to eggs and egg white or how about Coffee some years ago I could go on and on with examples of this governmental food and drink findings that are eventually found to be totally in error. BRAVO CHEF. I have been putting these facts in comments for years.
No butter on the skin? Is it the water/milk fat content? Your videos are excellent btw, so much great info, without being boring, and not the usual cooking for dummies stuff floating around lately.
Jason, I've discovered that mayonnaise, which I normally abhor, produces the crispiest, richest skin, and it's an emulsion of egg yolks and oil. The milk solids in butter can actually burn at this high roasting temp, so I do recommend you use oil or mayo. Butter is better for a slower, longer roast.
@@ultimatefoodgeek thanks again!! I'm thinking of making a garlic aoli for just this purpose.
Wow! Great science and method. Thankyou
Would you suggest basting the last 30 minutes or so with a Italian herb blend? Or would that affect the crispiness of the skin? Could i top with pepper or dry herbs at the very end when its resting? Thanks in advance, I love your reasoning behind everything you do.
Never baste! Basting does absolutely nothing. It does not make the meat more moist. All it does is make your skin soggy. That has been proven time and again in direct testing. The best way to incorporate herb flavor is in your gravy. I would not sprinkle dry herbs directly onto a turkey. Pepper would be fine, but I am still an advocate of putting all of the flavoring in the gravy, and let your turkey taste like turkey.
@@ultimatefoodgeek okay will take your advice. And in your experience olive oil mayo does a good job getting the skin crispy/keeping it that way while also keeping it moist? As opposed to just straight olive oil
And finally, just 450 until done temp? No need to adjust temp or cover in foil? I have a 25.5 lb bird. After spatching and cleaning its about 22.5 lbs left
Do you recommend cooking the turkey to 145 degree and leaving in the oven off until it reaches 160?
HELP! I cut through the breast side thinking I was removing the backbone (Oops). After I discovered that I had removed part of the breast bone, I then removed the backbone. I now have 2 parts. What can I do to salvage this situation? I'm having guests on Saturday. Should I just buy another turkey and start over?
Unless presentation is super critical for you, don't buy a new turkey. Just push the pieces together, roast, and then break it all down like I do in the video and cut the breast into several pieces. No one will know!
this deserves so many more views. "what's a girl to do" and "this is science"?? food safety comedy gold
Mine came out beautifully! Perfectly done.
Thank you Chef Ben. I have dry brined and spatchcocked duck and turkey in the past. Definitely learned a couple great tips from you to make the outcome even better. I have a 20 lb bird in my fridge thawing, and will begin brining tomorrow early a.m. for a Sunday roasting.
Second year making it with this method and it is the best. Thank you so much for sharing your culinary skills and wisdom.😊
I love the detailed, scientific tutorial on how to cook! I hope to see tons more, I've been a fan since Master Chef...you should have won!! Thank you :)
Definitely going to spatchcock my turkey this Christmas, not done here in uk commonly, excellent videos. I practised on a chicken, and did taste a bit salty. We don’t have kosher salt here, but presumably it is the same as sea salt. I was a bit cautious about using too much salt. Any idea, please
Use a bit less salt! I have had a few people comment about there being too much salt in the recipe when they did not use kosher salt
Thank you! Fantastic videos
Is it ok to ‘defrost’ my frozen turkey, dry brine it and then leave it in the fridge for 2/3 days?
Yes, that is the proper process.
This will be my 3rd year. It is the only way I will make it now. Thank you.
We have spatchcocked chicken and game hens on BBQ before so will try this with turkey using this method.Not a fan of turkey skin but the dogs love it.Removing the wishbone makes carving much easier and yields more breast meat.Also we like duck fat under and on top of the skin,amazing.TIA for this recipe.
Yes, I remove the wishbone on my birds. But teaching that to students has resulted in enough stress for them that I figured people would discard this entire method if included a demo of that. Otherwise, this method is super simple. But wish one butchering requires a bit of practice to master. So I left it out of this video.
@@ultimatefoodgeek Whuh? Dude you're removing the backbone! Most likely possibly ending this method right there! If you're actually teaching,how are students going to learn wishbone removal in most all poultry? So no practice? Makes no sense.
I use an electric roaster to free up oven space. How would this work in a roaster oven
It's not ideal, unless your electric roaster can achieve 425F. But if it can, you're good to go. I would use the roaster for other dishes, and do the turkey in the oven. It only takes about 90 minutes.
Glad I found this video. I was thinking about dry brining this year, now I think I'll spatchcock too. What vegetables and/or herbs did you have on the pan under the turkey while it cooked? The celery and carrots are obvious but I can't figure out what else you have, or what else I should put under there during the cooking.
The veggies under are sorta irrelevant, they don't become part of the meal. I've got parsnips and rosemary in there, as well, but nowadays I roast the turkey directly on the sheet pan. I don't experience many issues with burned drippings because the turkey really doesn't release that much liquid.
This was fantastic. I’ve been told I’m in charge of the turkey always now! I’ve never had breast meat this juicy. Well done chef!
I'm so happy this worked so well for you! I do ALL my chickens, game birds, and turkeys this way. I'll never go back to a "whole" bird...
Another success story for me this Christmas. I am getting comments like "this tastes like a chef cooked it from a high end restaurant". Thank you for sharing all your good tips. Merry Christmas Chef Starr.
I am going to try your method for the first time. Looking forward to the results. But I do have a question. Before cooking the turkey, can I add a herb paste under the skin without changing the results in the cooking?
This is a great question. I tell people to definitely not put any herbs on top of the skin, because they will burn at the high oven temps. I have never tried putting herbs under the skin before. I think it's quite possible the skin will shelter them from burning. I foresee potential complications trying to put them under the skin after the turkey has dried in the fridge, so my gut tells me the paste needs to be put under the skin after spatchcocking. Maybe do a test run with a chicken, and see how it goes. Please be sure to share your results with us!
@@ultimatefoodgeek Thanks. I will let you know how it goes.
@@ultimatefoodgeek Everyone loved the turkey. They said it was so juicy. I did tuck a little butter with pepper under the turkey breast. It took less than an hour for my 10 lb. turkey and i let it reach 155 degrees. Will make this again. Thanks for the recipe.
Dry brined my bird after watching this last week. Then I smoked it. Great tip Chef it was delicious
Such a great video (#1&2). Having switched from Wolfgang Puck’s wet brine recipe to dry brining, I needed the common sense and scientific advice you provided. Many thanks and Happy Thanksgiving.
I decided to go for just a breast this year because doing the whole bird is such a hassle.
Might not have done that if I’d ever heard of this spatchcocking thing prior to your video.
I am thankful for you coming into my life with this tutorial! Thank you for reminding me of my own common sense that I learned and not being overrun by the people who have no idea what they're talking about but like Aesthetics only. Peace on Earth Goodwill toward men!
I am grateful I discovered this gent, really enjoy what he does and I hope Ben you are doing new ones too! And NOW I will be making sourdough bread a lot after his videos on this subject!
Ur the alton brown if u tube, very good video
A high compliment, Alton is my hero.
In your dry-brine video you said add baking powder, in your roasting video you said you added baking soda? Which one and what's the difference
Bill, thanks for noticing this. The correct ingredient is baking POWDER. If I mentioned baking soda, I misspoke.
BUTTERMILK . A lot of recipes mentioned buttermilk ... is there a way to incorporate the buttermilk into your method, which I I think it's awesome?
I really like the way you educate on food temp and safety!
Fond this set of insructions a couple of weeks ago. Decided I'd try it this year. OMGOODNESS!!!! This turned out to be one of the tastiet turkeys I've made in recent years! Thanks so much from my family to yours!
Great video, going to try this. Glad I found your channel tonight. Thanks for sharing your knowledge and making it enjoyable to watch!
I love this two part video and many things are exactly like Grand Mother did to cook turkey; water in the tray, no cavity dressing....Etc. But I had to laugh when you were inserting the temp probe. It reminded me about teaching Interns how to insert a chest tube......
Best,
Gene MD
This was both informative, and incredibly entertaining; well done!
This is the best turkey roasting tutorial I’ve seen. I followed it last year and I’m doing it again in 2022. One trouble is that the dark meat (my favorite) is best if cooked to a higher temp, maybe as much as 180. Maybe pulling the turkey at 160 is a good compromise?
On larger turkeys, you are correct, the thigh meat could stand a little extra cooking. But you compromise the breast meat when you do that. If you don't need to present the turkey whole, pull it at 150, cut off the leg quarters and return them to the oven for another 10 minutes
Found this video the day before thanksgiving 2020. Thank you for the detailed methodological explanation!
What exactly is kosher salt. Thank you
I’ve always used mayo to coat my chicken bits before rolling in seasoned crumbs and baking. I’ve also never liked mushy stuffing inside the bird and have always done it in a pan. The crunchy top is the best
I definitely need to try this method! I’m shocked at how small it ended up looking 😆
Thank you for such an interesting and informative 2-part series. From a new subscriber 🇨🇦
We were a little worried about how that turkey looked in my fridge over those 3 days. Mr Ben, this was a GAME CHANGER. Fast, yummy and delicious. My family even took pictures of it. This will forever be my go to recipe!
I must agree, but the results were much better than I could have hoped for! Best tasting turkey to date. Thank You!
@@glfarwell That's great, you guys!
Just finished watching video two (again). This will be year #2 making this. Happy Thanksgiving 🦃
Ben, after dry brining and covering the bird with the mayo would you put and herbs ? Such as herbs de Provence on the bird before cooking ? Enjoyed the informative videos keep it up thanks happy thanksgiving to all
At the high roasting temperatures of this recipe, the herbs would burn and become bitter. This recipe celebrates the natural flavor of the turkey, I don't recommend adding any additional flavors to this. Put the herbs in your dressing or stuffing instead!
@@ultimatefoodgeek after posting comment that crossed my mind that it would burn. Thanks for quick reply!
I wondered about this as well so I'm glad to see the question and answer. But we're planning to put it on the 26" Weber (not sure yet what temp) so may add some herbs since it won't be at 450.
Great video Chef. I am roasting my first spatchcocked turkey tomorrow. Any tips for a larger bird (22 lbs.) Still the same oven temp?
Lower your oven temp to 425. Larger birds can brown excessively before the center reaches temp. Still pull at 150 and be sure your thermometer probe is in the center of the breast and not adjacent to the breast bone. You may find your dark meat is a bit under on a huge bird. If whole-bird presentation isn't important, you might carve off the whole breasts after a 15 minute rest and then return the rest to the oven for another 10-15 minutes if that's the case.
Have you ever put herbs under the skin? Would that work to impart flavor and keep from burning?
I haven't tried. I'm not sure I want fresh herbs under the skin as it dries for several days, they'll go bad. Dried herbs would be more appropriate. Lots of folks have been worried about not having an herb-flavored turkey this year. Put herbs in your gravy or drippings or sauce! Let the turkey taste like turkey. :)
I did have a problem. I dry brined and butterflied, roasted it with convection at 450 until the breast reached 150 degrees. It rose to 160 on the counter. After resting, the dark meat and the breast meat near the bone was undercooked. What should I do next time?
"Undercooked" is a tricky word. You may not be accustomed to the texture of meat cooked at that temperature, but it is definitively safe to eat. If you prefer a firmer, drier texture, pull it when the breast meat reaches 155.
OK, so after reading, more than once, then book titled "What Einstein Told His Cook" then watching and listening to your approach to cooking, I know I can trust your wisdom and methods in the kitchen. Also, I find your videos entertaining, but grounded in science. Thank you so much for taking the time to share your knowledge. I have an extra turkey in the freezer that I have been contemplating what to do with ... now I know!
This is LITERALLY the best compliment I've ever received. Thank you, good sir.
I did not use the baking soda. No pinkness.
Excellent! At what temp do you recommend pulling a bone-tied-on rib roast from the oven to allow for coasting?
I have a 9.9 lbs bird that'll weigh close to yours but my convection oven only gets to 393°F, whats the fix ??? Why so low you ask...because it's an RV microwave/ convection device and this is my Class A home, lol. Yes I have a good oven safe thermometer that I use religiously, so my guess is a longer cooking time with less crispy skin. I'm actually not a skin kind of guy but juicy meat is key.
Just cook until you hit temp! It will be delicious
@@ultimatefoodgeek thanks for the super fast reply by bird gets transformed in 2 days, yah!!!
Sorry inane question - is it important that the turkey remain uncovered in the fridge? We placed a layer of tinfoil over the turkey just now...
Yes, it's important to leave the turkey uncovered I'm the fridge, so the skin dehydrates and roasts up crisp!
Great video but did you wash off the salt before you started cooking?
Do not wash the bird after salting! Part of this trick is that you are dehydrating the skin, so putting water on it would ruin all of that work
"If you are the kinda cook that sets your smoke alarm off all the time, you're probably doing something right"
That's me! & Thanks for validating my cooking process!
Well... I went a bit cray-cray on the salt/baking powder treatment so the skin came out saltier than I intended.. And although I took it out of the oven at 150°, it only coasted up to 155°.... My husband freaks out if he doesn't see 165°... So I put it back in until it hit 160°... And it floated up to 165° he was happy... But I will tell you, the white meat was sooooo juicy!!!
Best method i have tried. Amazing.
This is an excellent, EXCELLENT, series (two videos) for spatchcocking and baking turkey. I’ve saved this, watch it every year, and have forwarded it to several people. It definitely deserves more views and likes!
Ben Starr, score yourself ten bonus points! Do not pass GO! Do not collect $200.
Found your video a little bit to late to brine for 3 days. I salted my turkey and placed in the fridge for 24 hours before time to cook. Anything I can do to help the cook with less brine time ?
Thank you for the video and I will allow more time to let the bird dry brine next time .
you know your stuff bro.
Trying this method with the dry brine this year. Thanks for the thorough explanations!
This recipe is the best. Did it last year and I'm doing it again. Absolute Banger!
Great videos - excellent, simple, logical and educational directions - Thanks so much!
Nice! I'd be curious to know what temperature the thighs came to,
Thank you so much for this tutorial. I made it exactly as you said and everyone said it was the best turkey they've ever had.
Would you talk a bit about the choice of a pan for roasting? I am thinking in particular about the depth of the pan.
I prefer a shallow pan, as a deeper pan interrupts air flow around the bird. As you see from the video, not very much juice is released, so there is not a worry about the pan overflowing
@@ultimatefoodgeek THanks for the reply! I used you method for they turkey this year and am now happily snacking on some wonderfully flavored leftovers. This meat has MUCH more than any leftover turkey I can recall. I did notice though, that the meat did not achieve a fall apart tenderness. IS this an error on my part,?
@@titelcat No. This internal temp favors the breast meat over the dark meat. If you like fall-apart dark meat, pull the turkey at 150, rest 20 mins, carve off the breasts (but don't slice them), and return the carcass to the oven for another 15 minutes.
Great video! You are a great instructor please keep introducing new classes.
Where will you wash it...in the bathtub????
Should you put other seasonings before putting in the oven
What other seasonings? Dried herbs, garlic powder, black pepper will all burn. Salt is the best seasoning here. Incorporate your herbs and spices into a gravy or sauce.
Thanks I was going to mess my bird up🦃
I am glad I found your video that was the best turkey I ever made. The skin was crispy, meat was juicy, and it had good flavor. Wow it was so good! Thanks
Excellent lesson on meat temp safety!
mines 9 pounds how long?
Thanks Ben, very useful.
There are no juices in the pan because at 450F degrees they evaporated.
Only partially true. Juices boiled off at such a high temperature leave fond on the bottom of the pan. There is very little, if any, fond after roasting. Meaning the bird loses very few juices during the process.
I cooked the turkey this thanksgiving at 450, my smoke alarm went off after 30 mins. I don’t know how his turkey is golden brown!
Lisa, it sounds to me like your oven bakes very hot! Get a cheap oven thermometer from Amazon and preheat your oven to 450. See what temp your thermometer in the oven registers. Something tells me your thermostat is WAY off. Now, as for smoke alarms going off...that's pretty normal in a proper kitchen. (I only have smoke alarms active far away from my kitchen...as a professional chef, I know that proper searing temps create lots of smoke, my smoke alarm would be going off literally every day if I had it active downstairs.) But if your turkey skin was actually BURNT after 30 minutes at 450, your oven was probably baking above 500F.
Thanks Ben! This year I invested in a internal thermometer.