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Spatchcocked (Butterflied) Turkey

Spatchcocked (Butterflied) Turkey

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Yield: 10 to 12 Servings
Adapted from J. Kenji López-Alt / Serious Eats

Adding baking powder to a dry brine improves your turkey skin. Not only does the baking powder work to break down some skin proteins, causing them crisp and brown more efficiently, but it also combines with turkey juices, forming microscopic bubbles that add surface area and crunch to the skin as it roasts.
The turkey is cooked in a hot oven, so the time is considerably less than a normal turkey. Plan for 90 minutes in the oven and then rest for 30-60 minutes while the sides are finished.

  • Turkey
  • vegetable oil
  • salt (omit if turkey is brined or dry brined)
  • black pepper

By laying the bird out flat and spreading the legs out to the sides, what was once the most protected part of the bird (the thighs and drumsticks) are now the most exposed. This means that they cook faster—precisely what you want when your goal is cooking the dark meat to a higher temperature than light meat.

As an added bonus, it doesn’t take up nearly as much vertical space in your oven, which means that if you wanted to, you could even cook two birds at once. This is a much better strategy for moist meat than trying to cook one massive bird.

There is no skin hiding underneath, no underbelly to worry about. Secondly, there is ample room for rendering fat to drip out from under the skin and into the pan below. This makes for skin that ends up thinner and crisper in the end.

Finally, all of that dripping fat bastes the meat as it cooks, helping it to cook more evenly, and creating a temperature buffer, protecting the meat from drying out.

A normal roast turkey can take several hours to cook through at an oven temperature of around 350°F or so. Try and increase that heat, and you end up scorching the skin before the meat has had a chance to cook through.

With a spatchcocked turkey and its slim profile, this is not a problem. You can blast it at 450°F and it will cook through in about 80 minutes without even burning the skin. In fact, you want to cook it at this temperature to ensure that the legs and breasts end up cooking at the same time (lower heat leads to a lower differential in the internal temperature between hot and cool spots), and that the skin crisps up properly.

Remove the backbone from the turkey. Use heavy poultry shears to remove the backbone. It is much safer than using a knife.

You can also invert the de-backboned turkey and cut through the central breast cartilage. This will make it easier to flatten the turkey.

Press down on the breast bone to flatten the breasts slightly. Fold the leg and thigh out (see photo).

Dry-brine the turkey.

Mix a half cup of kosher salt and the 2 TBS of baking powder in a bowl. Pat the turkey dry with paper towels. Sprinkle salt mixture over turkey from a height of 6-10 inches. Let it rain down on the bird and cover all surfaces. There will likely be salt left over.

Transfer the turkey to a rack on a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.

Adjust oven rack to middle position and preheat oven to 450°F.

Pat turkey dry with paper towels and rub on all surfaces with 1 TBS oil. Season liberally on all surfaces with black pepper. If not brined, also season with salt. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

Notes:

On my first attempt at this, the breast cooked faster than the thigh. The thigh temp did get to 165°F but the juice when I removed the thermometer was still red. I separated the thighs and put them back in the oven for about 15 minutes at 400°F.

You can’t stuff a spatch-cocked turkey. However, you can start your turkey in the oven resting directly on top of a large tray of stuffing, transferring the turkey to a rack in a rimmed baking sheet about half way through cooking before the stuffing has a chance to start burning. This is actually an even more effective way of getting turkey flavor into the stuffing than to stuff it into the turkey itself. After all, you can only fit a few cups of stuffing at most into the cavity of a whole turkey. When butterflied, you get direct contact between far more turkey and stuffing than you ever could otherwise.

Roast Turkey: Bag Method

Roast Turkey: Bag Method

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Yield: 6-8 servings
Scott Nowell

This is basically following the instructions on the box of roasting bags, but I add vegetables, basically a mirepoix mix, that will enhance the juices for stock and gravy.

  • Turkey
  • 12lb turkey, completely thawed.
  • fresh ground black pepper.
  • 4Celery stalks
  • 4Carrots
  • 1Onion
  • 1Turkey roasting bag.
  • 1TBS flour
  • Dry Brine
  • ½cup kosher salt
  • 2TBS baking powder

Turkey MUST be completely thawed. A frozen turkey needs at least 3 full days (4 is even better) in the refrigerator to thaw from frozen. You can speed thaw a frozen bird. A soak in cold water for 6-8 hours is recommended. Change the water every 30 minutes.

Remove the neck and giblets from the cavity. This is where you really find out if the turkey is thawed.

Refrigerate the neck and giblets. They are useful for the stuffing and/or gravy.

Dry brine the turkey.

Mix a half cup of kosher salt and the 2 TBS of baking powder in a bowl. Pat the turkey dry with paper towels. Sprinkle salt mixture over turkey from a height of 6-10 inches. Let it rain down on the bird and cover all surfaces. There will likely be salt left over.

Transfer the turkey to a rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for 12 to 24 hours.

Remove from refrigerator 1 hour before cooking. DO NOT RINSE. Do not add any additional salt, but sprinkle with a generous amount of black pepper.

Preheat oven to 325°F.

Wash the celery and carrots, but peeling is not necessary. Quarter the onion

Open the roasting bag and add 1 TBS of flour. Close and shake to coat the inside of the bag.

Open the bag and place in the roasting pan. Place the celery, carrots and onion in the bottom of the bag/pan. Place the turkey on top of the celery and carrots. Close the bag and cut a steam hole.  Roast until breast is 165°F and the thickest part of the thigh is 180°F (2 to 2½ hours).

Remove from oven. Carefully open bag, there will be lots of steam. Carefully remove the turkey to a cutting board and tent with foil. There will be a lot of juice in the bag, so the turkey will drip a lot when removed. Get the cutting board as close as possible to the roasting pan.  Tent the turkey loosely with foil and let rest at least thirty minutes.

All that juice makes a great stock to start the gravy. Cut the corner from the bag and lift slowly to get the juices to drain into the roasting pan.  Carefully strain into a large bowl or pot. Discard the the bag and vegetables.

Turkey Stock: Slow Cooker Method

Turkey Stock: Slow Cooker Method

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Yield: 3 quarts Stock
Scott Nowell

This is a post Thansgiving preparation since we don’t usually have a pre-roasted turkey on hand. It is great way to get something extra out of your turkey. I used this Thanksgiving 2016.

  • 1leftover turkey carcass
  • 2large onions, sliced or cut up
  • 4large carrots, cut up
  • 4stalks of celery, cut up

Preheat oven to 450°F.

Put all the turkey bones and skin in a roasting pan. Meat left on the bones adds to the flavor. Break carcass apart so it fits better in the pan. Slice the onions and add to the pan. Rinse the celery and carrot and chop. Add to the pan and mix everything together.

Roast for 20 minutes. Turn over the turkey parts and stir the veg around putting some on top of the turkey. Roast for another 20 minutes. Mix everything around again. turning darker parts down. You are going for brown, not black. Roast for another 20 minutes. Remove from oven. If you have a bunch of fond (brown bits left in the pan), deglaze with a couple ounces of white wine and boil for a couple minutes to cook off the raw wine flavor. Put the roasted veg and any juices in a bowl. Scrape what’s left in the deglazed pan into the veg. Refrigerate.

Using tongs put all of the turkey bones, meat and skin in a 5-6 quart crock pot. Turn to high.

Add 1 gallon of water. Cover and let cook for 60-90 minutes. Should be at a mild simmer at this point. Skim any foam from top.  Turn the heat to low and set the timer for 6 ½ to 7 hours so the total is at least 8 hours. This is good to do overnight.

Remove and discard the turkey parts. Most crock ports recommend having the cover on while cooking to prevent evaporation.

I recommend doing the rest in a pot on the stove to reduce the liquid volume. Pour everything through a colander into a stock pot.

  • 4bay leaves
  • 1TBS pepper corns, cracked with a sauté pan
  • 5or 6 cloves of garlic, lightly crushed (optional)
  • fresh poultry herb mix or several sprigs fresh parsley and thyme

Add the refrigerated veg and all remaining ingredients to the pot. Bring to a boil, then reduce to simmer and cook for an hour.

Using a fine sieve remove the veg from the pan. Increase the heat to high and cook the stock down until reduced to 2½ to 3 quarts. Cool and refrigerate, or freeze in pints or quarts.

Note: You should cool the stock quickly, not leave it for hours or place it directly in the refrigerator. The best way to cool the stock is to place the pot in a larger pot or bowl with a bunch of ice and a small amount of water.  Not too much, you don’t want it overflowing when the pot is added. Stir the stock every few minutes and it should be cool enough to refrigerate in under a half hour.

Turkey Pie from Leftovers

Turkey Pie from Leftovers

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Yield: 4 to 6 Servings
Scott Nowell

Savethat leftover turkey and mix with gravy in a freezer bag and store in the freezer. 1½ pounds is enough for a pie for four people.

  • 1recipe All Purpose Pastry/Pie Dough
  • 1¼lb leftover Turkey & Gravy, thawed
  • ½to 1 cup each of fresh, frozen or leftover vegetables, peas, onions, carrots, corn, etc.
  • 1egg, beaten for egg wash

Preheat oven to 375°F.

If using fresh vegetables, you should blanch or partially cook them.

Heat leftover turkey and gravy in a 2 quart saucepan. When simmering, add vegetables, mix and cook until all are heated. Taste and adjust seasoning.

Pour into a 2½ quart or larger casserole dish.

Roll out dough so it is 2 inch larger in both width and length than the casserole dish. Transfer to dish. Fold the part that hangs over into the dish so it fits inside.

Brush with egg wash and cut 3-5 2 inch slits in the top to release steam.

Place on a sheet pan and bake for 30-45 minutes until the top is browned and the filling is bubbling through the slits.

Remove from the over and let sit ten minutes.

Serve.

How to Make a Box Cake Denser

How to Make a Box Cake Denser

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From ehow and also from Gayle’s Step-mother Mary Leighton

Your better option is probably to make it from scratch! Otherwise, this will help.  Adding pudding mix to cake was so popular in the seventies that companies added it at the factory and highlighted “Pudding in the Mix” on the box.
Preheat oven to 350°F and lightly coat the bottom of the cake pan with oil. (You can also use cooking spray or dust the pan with flour.)
ehow version: Combine cake mix and 1 box instant pudding mix in a large bowl. Add ½ cup whole milk (can also use water), ⅓ cup oil, and 4 eggs into mixture.
Mary’s version: uses 1 box instant pudding, ½ cup oil, 1 cup water and 4 eggs. Originally for Duncan Hines Dark Chocolate cake mix (1974).
Most box cake recipes call for ½ or ⅓ cup oil, so the amount of oil is slightly less or around the same. But the amount of water is greatly reduced in this recipe. Most box cake recipes instruct you to use 1 and ¼ cups of water, and this recipe calls only for ½ cup. Whole milk is a recommended substitute for water because it has a thickening effect, but water will still work. The pudding mix and extra egg also produce firmer results.
Blend all ingredients together in the bowl, using either a stirring utensil or a mixer. Blend until the mixture is smooth and has no lumps. It will be thicker than most box cake mixes at this point.

Banana Bread

Banana Bread

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Yield: 10 Servings
Gayle Nowell
  • ½cup sugar
  • ¼cup shortening
  • 2large eggs
  • 1cup very ripe banana from 3 to 4 bananas
  • ½tsp table salt
  • 2cups Jiffy mix or 2 cups unbleached all-purpose flour, 1 tsp baking soda and 1 tsp creame of tartar

Preheat oven to 350°F.

Grease and flour a 9x5x3 loaf pan.

Cream the sugar and shortening together. Add 2 eggs slightly beaten, the banana and the Jiffy mix or flour mix and mix well.

Pour into prepared pan. Bake for 55 minutes. Let cool in pan for 5 to 10 minutes.  Remove from pan and cool or wire rack.

All-purpose Pastry/Pie Dough

All-purpose Pastry/Pie Dough

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Yield: 1 single crust (doubles easily)
Scott Nowell

Suitable and adjustable for any almost any use.

  • 1¼cups all-purpose flour
  • ½tsp salt
  • sugar (optional, see note)
  • 8TBS butter/shortening (see note)
  • 3-4TBS ice water

Note: Sugar is optional and depends on what kind of crust you need. For sweet pies use 1 tsp to 1 TBS, although the higher amount is typical. Some savory dishes also use ½ tsp sugar for balance.

Note: For butter and shortening, the mixture depends on the goal. All butter adds flavor, but a 50/50 mix with shortening can add flakiness.

Put some water in a cup with ice.

Pulse the flour, salt and optional sugar in a food processor for a couple of seconds. Many recipes call for putting the food processor bowl and ingredients in the refrigerator/freezer for 30 minutes at this point. If it’s hot you might try that.

Cut the butter and shortening into ½ inch cubes. Add the cubed butter and cubed shortening to the processor and using pulses mix into the flour until it resembles coarse crumbs, 6 to 10 pulses.

Add 2 TBS of the ice water and pulse a few times. Add additional TBS water and pulse. Repeat until the dough starts to come together in a ball.

Dump dough onto a floured surface, form into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Swiss Steak (IP)

Swiss Steak (IP)

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Yield: 4 Servings
Scott Nowell

I’ve never found tri-tip steak to be tender.  Now I’ve found the solution.  This is a basic braise that turns out flavorful and fork tender tri-tip.  No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.

For the Steak

  • 2lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)
  • salt & black pepper
  • ¼cup all-purpose flour
  • 2TBS oil
  • 2TBS wine, water or stock

For the Sauce

  • 1large or 2 small green bell peppers, coarsely chopped
  • 1large yellow onion, chopped
  • 3cloves garlic, minced
  • 1(14-16 oz) can diced tomatoes
  • salt & black pepper


Pound meat to ¼ to 3/8” thickness. Season the meat generously on both sides with salt and pepper; sprinkle flour on both sides and pat in.

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Add  two pieces of meat to the Instant Pot (if you crowd the meat it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of meat.

Once all the meat has been browned, de-glaze Instant Pot with wine, water or stock and add onion, pepper, diced tomatoes and meat to Instant Pot. Mix all ingredients.

Seal Instant Pot and set to MANUAL HIGH for 20 minutes with the pressure valve closed.

Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.

When all the pressure has been released, remove lid, taste and adjust seasoning.

Serve with noodles.

Marbled Bundt Cake with Chocolate Ganache

Marbled Bundt Cake with Chocolate Ganache

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Yield: 10

https://chefsavvy.com/marble-bundt-cake/#recipe
New recipe. Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla! Prep: 30 Bake: 35
  • 2¼cup Bob’s Red Mill Super-Fine Cake Flour
  • 2½tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • ½cup sour cream, room temperature
  • ½cup whole milk, room temperature
  • 1¼cup granulated sugar
  • 2large eggs, room temperature
  • 1egg yolk, room temperature
  • 2tsp vanilla extract
  • 1cup unsalted butter, softened
  • 3oz ¾ cup semi-sweet chocolate, melted and cooled
Chocolate ganache:
  • 1½cups semi-sweet chocolate chips
  • ½cup heavy cream
Preheat oven to 350°F. Butter and flour a 10-cup bundt pan. In a medium bowl combine flour, baking powder, baking soda and salt. Set aside. Whisk together sour cream and milk in a liquid measuring cup. Set aside. Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes. Add in the eggs and egg yolk one at a time, making sure they are fully incorporated before adding another one. Add in vanilla. On low speed add in ⅓ of the dry ingredients and ⅓ of the milk mixture. Continue with adding another one-third of the flour mixture, followed by the remaining milk mixture and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not over-mix. I like to do the last bit by hand with a rubber spatula. Remove 1½ cups of the batter from the bowl and set aside. Add the cooled chocolate to the removed batter and mix until incorporated. Do not over-mix. Spoon vanilla cake into the prepared pan. Spoon the chocolate cake on top, avoiding the sides if you can. Using a butter knife, swirl the 2 batters together in an S shape motion. Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely. Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache. Store cake in an airtight container at room temperature for up to 3 days. Chocolate Ganache: Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted. Allow the ganache to cool for about 2-3 minutes. Pour and spread on top of the cake. Place back into the fridge to allow the ganache to set.
Shrimp Wannahavit

Shrimp Wannahavit

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Yield: 4 Servings
Scott Nowell

Spur of the moment special. Basically, pasta with shrimp and asparagus with a cream sauce. Feel free to substitute any pasta, green vegetable or protein. Chicken or Kielbasa are nice substitutes.

Pasta:

  • 8oz Farfalle (bow tie pasta) or similar

Protein:

  • 2lb 16/20 (or 21/25) Shrimp, peeled, deveined and tails removed (substitute 1½ to 2 lbs sliced chicken breast, 1-2 Kielbasa sliced 3/8 to 1/2 inch thick, etc.)

Vegetable:

  • 1bunch asparagus (substitute green beans, broccoli, etc.)

Wannahavit:

  • 1cup sun-dried tomatoes, drained and chopped
  • 1medium shallot, minced
  • 2-4cloves garlic, minced, about 1 heaping TBS
  • 1cup heavy cream
  • ½-¾cup shredded parmigiana cheese
  • salt and pepper

Get your mese together! Mise en place that is. Cut, trim and measure everything before you start cooking.

Season shrimp (or chicken) with salt and pepper. Do not season Kielbasa.

Prep and blanch green vegetable:

Cut the wooden bottom 2 to 3 inches from asparagus and discard. Peel the next two to three inches of the asparagus and then cut into thirds or quarters to make bite size pieces. For fresh green beans, trim ends and cut into 2-inch lengths.

In your favorite pasta pot, bring a gallon of water to boil over high heat. Add 1 TBS salt to the boiling water and stir.

Blanch the green vegetable for 2 to 3 minutes in boiling water to desired consistency, remove with a spider or sieve and plunge into ice water. Set aside.

Add the pasta to the boiling water. Stir and cook to package directions for al dente.

Reserve:

1 cup of pasta cooking water and then drain pasta.

Sauté shrimp and vegetable:

Heat a large skillet over medium high heat. Add 1 TBS butter and melt until foaming. When the foaming stops add 1 TBS olive oil and swirl to mix. Add shrimp and minced shallot, reduce heat to medium and cook about 2 minutes on one side until slightly browned. Flip shrimp over and cook for another 2 minutes. Add garlic and cook for 30 seconds. Mix and remove shrimp mixture to bowl including any oil in the pan. If using chicken, make sure it is cooked through. Kielbasa should be nicely browned.

Return skillet to heat and add another TBS of olive oil. Add the blanched green vegetable and cook for 2 minutes, stirring a couple of times. Add the sun-dried tomatoes, mix and cover the skillet. Cook for 2 minutes. If the pasta isn’t ready yet, remove to bowl with shrimp.

Wannahavit:

Turn heat down to medium and return pasta to its pan and add reserved shrimp, asparagus and sun-dried tomatoes. Add a TBS of olive oil or two if needed. Pour in 1 cup heavy cream, and the grated parmigiana cheese. Mix well until heated through. Taste and season with salt and pepper. It will probably need about a teaspoon of kosher salt and ½ teaspoon fresh ground pepper. If the sauce is to thick, add some of the reserved pasta cooking water and mix until you get the desired consistency.

Mix, serve.