Spatchcocked turkey with pink peppercorns and thyme from Food & Wine Magazine, November 2017: The Thanksgiving Issue (page 114)

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Notes about this recipe

  • hillsboroks on November 26, 2021

    I combined several recipes for my petite 8.8 pound turkey and used this recipe for the rub and setting up my turkey in the roasting pan. I had brined it first for 24 hours using a Martha Stewart recipe, then my husband spatchcocked it for me while I made the rub. This rub is absolutely lovely, with a great aroma in the bowl and on the cooked turkey. I started my turkey at 450F as the recipe calls for but after 30 minutes I reduced the oven to 350F per a Bon Appétit recipe and roasted it to 165F. It took about an hour and a half. Since my turkey was so small I was afraid 450F for the entire time would dry it out or burn it.

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