Spatchcocked Thanksgiving turkey from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 347) by Samin Nosrat

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Notes about this recipe

  • lorloff on November 26, 2023

    This year I made this great recipe for the third time and wet brined the turkey using Samin's turkey breast meat brine. For a 15 pound turkey I needed to quadruple the brine recipe, but is same out even better than the dry brine and browned beautifully without needing to air dry the turkey. The meat was succulent, perfectly cooked, and both the white and dark meat were really juicy. Served with a version of David Tanin's mushroom gravy. David Tanin, Wild Mushroom Gravy Food and Wine Nov 2012 p 166.

  • lorloff on November 30, 2019

    This spatchcocked turkey was a real winner. I used the method from Kenji Lopez-Alt’s The Food Lab of setting a grate on top of the vegetables produced delicious vegetables and great turkey drippings for sauce. I used carrots, celery, celeriac, parsnips, turnips, rosemary and tarragon both fresh. It cooked very quickly and evenly. I used a thermapen instant read thermometer and removed the turkey when the breast in several spots reached 160. I let the turkey sit for 25 minutes before carving. Samin’s brine was magnificent and flavored the turkey throughout wonderfully. I removed the turkey from the dry brine and allowed the skin to air dry for 8 hours per Lopez-Alt’s instructions. I did not have enough time to air dry it over night. I also added fresh herbs under the skin of breasts, legs and thighs before I put the turkey in the oven to roast. I used fresh sage, rosemary, parsley, and thyme. I served with a chanterelle mushroom, rosemary and roasted garlic gravy.

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