Question ID: 2000-4817-1-2-4-5
Recipe Description
Using a good pair of kitchen shears, cut through the skin between the breast and the drumstick until you release the thigh. You will need to stretch the skin over the meat on both sides and skewer it, so make sure you have slack on both sides. Repeat for the second drumstick.
There is a small strip of meat that connects the ribcage to the thighs. Again, using your kitchen shears, cut all the way through to the backbone on each side of the turkey.
Bend your turkey in half to snap the backbone by pulling pull the top and bottom of the backbone towards each other until the part between the breast and the thighs snaps. If there is any remaining tissue connecting the two halves of your turkey, cut it with kitchen scissors.
At this point, pre-heat your oven to 350 degrees, and prep your turkey (salting, seasoning) the way you would normally.
If you like to stuff herb butter under the skin, do that first. Using skewers or toothpicks, secure the skin around your breast meat and on the tops of the turkey thighs.
I usually set my turkey on a bed of aromatic vegetables, so they flavor the drippings. Keep in mind that you will need something to prop up the back of the turkey (like a big leek or carrot,) so assemble the entire turkey on your roasting pan, and then remove the turkey breast and put it back in the refrigerator. Put a roasting thermometer in the meatiest part of the thigh, and another in the meatiest part of the breast.
Roast the dark meat (You can even stuff the turkey - and the stuffing will cook properly! Just mound it in place before you remove the white meat and roast it with the dark meat) at 350 degrees for 30 minutes.
Set the breast back on the spot you prepared for it, and continue roasting until the thermometer reads 165 in the dark meat, and 145 in the breast. Turn up the heat to 450 degrees for a few minutes to crisp up the skin, and once it is golden brown, remove your perfect turkey!
Your turkey should rest for 20 minutes, tented with foil. At this point, you can move it carefully to a serving platter (if you've stuffed it, scoop the stuffing into a serving dish) and take off the skewers; the skin will stay put of its own accord after cooking. You will still need a small prop behind the turkey to rest the back of the breast, so keep a carrot or leek handy for this purpose.
Carving this beast is significantly easier since the work of separating white from dark is already done for you! Enjoy your perfectly-cooked turkey!
Looking for more recipes, tricks and tips? Come visit us at Quips, Travails and Braised Oxtails!
Question & Answer
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