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Thanksgiving


Two 10- to 12-pound turkeys
1 tablespoons celery salt
1 tablespoons granulated garlic
1 tablespoons granulated onion
Freshly ground black pepper
1/8 cup fresh parsley, finely minced, plus 10 sprigs
1/8 cup fresh tarragon, finely minced
1/8 cup fresh oregano, finely minced
1 tablespoons fresh thyme leaves, finely minced, plus 10 sprigs
6 lemons, zested (you only need the zest)
1 shallots, minced
Kosher salt
1 cup extra-virgin olive oil
2 carrots, roughly chopped
1 medium onion, quartered
1 fennel bulb, quartered
1 cup chicken stock
1 cup white wine

The morning before roasting, spatchcock one of the turkeys. Remove the backbone by cutting 1 1/2 inches to the left and right of the backbone (opposite side of breast) from front to back. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a large flat surface. Place a clean kitchen towel on top and press down firmly on the breast to flatten. Season both sides of the spatchcocked turkey with 1 tablespoon each of the celery salt, granulated garlic, granulated onion and pepper.

The next day, allow the turkeys to come to room temperature for 1 1/2 hours.
Arrange one oven rack in the bottom lowest position of the oven and one in the top third. Preheat the oven to 350 degrees F.

Combine the minced parsley, tarragon, oregano, minced thyme, lemon zest and shallots with some salt and pepper in a small bowl. The salt will help to draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread all around both sides of each turkey. Season again with salt and pepper.

Arrange the carrots, onions and fennel on a roasting pan/baking sheet. Arrange the spatchcocked turkey skin-side up on the vegetables in one pan. Add stock and wine to the pan.

Place the spatchcocked turkey on the top rack and roast, basting every 30 minutes with the pan juices and adding a little more liquid to the bottom of the pans as needed to prevent burning. Keep an eye on the turkey: when the spatchcocked turkey is nicely browned, Either move the pan from the top rack to the bottom rack and rotate, or leave in place but cover with foil.

Continue to roast until the thickest part of the thighs registers 155 degrees F on an instant-read thermometer, about 2 hours total (10 minutes per pound) for a 12-pound spatchcocked turkey and 2 hours 25 minutes to 3 hours total (12 to 15 minutes per pound). Remove and let rest at least 1 hour before serving.

Unrated