The Perfect Thanksgiving Turkey
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Published 2022-11-21
Deciding how to cook the thanksgiving turkey can be stressful. In fact I recently read this poll: the average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020).
But a switch went off in my brain when I realized it’s pretty much the same thing as just roasting an extra large chicken. We can do this!
There’s a few things we need to prioritize:
1. Crispy skin
2. Juicy dark and white meat
3. Timing
The key to all of these is “spatchcocking”.
Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.
Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean white meat, for optimal internal temps (If cooked whole, the turkey would need to be pulled at around 160-165F, at which point the white meat would be over cooked, thighs undercooked).
Timing: Lastly the thinner shape allows an average sized turkey to be done in about 1.5 hours!
Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter is an update from last years recipe. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.
Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.
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This recipe can be found here: www.maxthemeatguy.com/recipes/perfecturkey
Guest chiropractor appearance: @OCChiropractor
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MUSIC
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#thanksgiving #turkey #turkeyrecipe #ovenrecipe #juicy #spatchcocking
All Comments (21)
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"how to make thanksgiving turkey in less then 2 hours" 3 seconds later "freeze overnight"
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Damn Max, you’ve got me craving some Turkey right now! 😂
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Super easy. I have been using salt and sugar dry brine for years and it always comes perfect. I leave it for two days uncovered in the fridge and let it do it’s thing. It’s so crispy on the outside and super moist on the inside.
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I tried doing this recipe for Christmas, and it was going well until my dad mistook Celsius for Fahrenheit, and I came back to a black turkey …
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My big sis is the complex cook in the family, and she can replicate just about anything she wants to. But... she's never been able to do so with a turkey I made when I was 12 years old. Aside from the special cut breakdown you did, this was pretty spot on for my own process, no lie. Being able to go to town with all my favorite seasonings and butter (probably almost 3 sticks lol), it was the juiciest and most flavorful turkey my family had ever tasted. (And this was probably 25 years ago.)
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haha youll never know why i have so many likes
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"in less then two hours" literally in 10 sec: "and fridge overnight"
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Thanks for the "oven route" every other MF on here has some "meat smoker 3000" meanwhile im pacing back and forth in my kitchen awkwardly looking up at my oven like ' there has to be a way'!!!!😂😂😂😂😂😂
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This is exactly how I've done my chicken/turkey for years! Sooo gooood!
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This was the best Turkey anyone in my family has ever made. So easy and fast, this is the new go to for our Turkey.
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Nothing can beat our Grandma's recipe for turkey 😊
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It works really well. I put my stuffing in the pan underneath and it was fantastic. It cooks so quickly that you have to take that into consideration when you’re planning the side dishes
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For all those saying it takes a whole day it's always best to dry brine the day before at least. When he said less than 2 hours he's talking about the cook time. Prep time is always longer.
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For those who have never worked with a chicken, you can feel EVERYTHING through those gloves, FKIN EVERYTHING.
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Who's here on Thanksgiving morning like me?
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I have done this for many years. Always golden brown, lots of flavor and juiciness.
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Tibby needs a whole channel.
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Oh one more advice, cook the spine with the turkey and use its drippings to make a delicious sauce.
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Going to try this recipe this year. Looks delicious.
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I spatchcocked a turkey for my first time cooking one! Came out a hundred times better than any other turkey I have ever had in my life.
