Did my normal dry brine starting Monday and covered until Wednesday and then uncovered the last 24 hrs to dry out the skin. I gave the skin a brush with oil and the seasoned.
One thing I did differently this year was slow roast the turkey at 300 degrees until it was done (155 in breast at which time the thigh was around 175) and then let it rest for 60-90 minutes while the stuffing and mac and cheese baked. The whole turkey was about 14 lbs and the initial cook took about 2 hours
once the sides were ready, I blasted the oven to 450 with the convection on and put the turkey back in for 10-15 minutes to crisp up the skin. The turkey was perfectly cooked, the skin was golden brown and crazy crisp all over and everything was ready at the same time.
Will definitely do this again.
i did this with half a turkey this year as i smoked the other half but see no reason this wouldn’t work with a full spatchcocked turkey. Made the planning and timing much easier
One thing I did differently this year was slow roast the turkey at 300 degrees until it was done (155 in breast at which time the thigh was around 175) and then let it rest for 60-90 minutes while the stuffing and mac and cheese baked. The whole turkey was about 14 lbs and the initial cook took about 2 hours
once the sides were ready, I blasted the oven to 450 with the convection on and put the turkey back in for 10-15 minutes to crisp up the skin. The turkey was perfectly cooked, the skin was golden brown and crazy crisp all over and everything was ready at the same time.
Will definitely do this again.
i did this with half a turkey this year as i smoked the other half but see no reason this wouldn’t work with a full spatchcocked turkey. Made the planning and timing much easier
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