Ultimate Thanksgiving Dinner: Spatchcock Thanksgiving Turkey Recipe

[@christophersteeves9435]

Thank you! Of all the channels I watched for trying to make gravy and a spatchcock turkey, you're the only one that put measurements in the description and made it one video, everyone else did like 3 videos and it was frustrating. You rock!

[@SideChefChannel]

Thanks Christopher we appreciate your comment a lot! 👍🏽 Did you try the recipe? How was it? Have a great New Year! - Diego

[@jenniferm6874]

JUST USED THIS METHOD THIS YEAR!!!! I will NEVER stuff a turkey ever again! Spatchcock for life!

[@SideChefChannel]

So glad you enjoyed the recipe!

[@hannathegreatdane7463]

I made this yesterday and it was a hit! Everything turned out okay including the gravy. This was my first time to do a turkey. This recipe taste great and very easy to follow for a beginner like me. All my guests commented that it was the best turkey they ever had! Good job you guys and thank you for this recipe!! (And I did not use vermouth cos I don't have it and it says optional, instead I used white wine).

[@SideChefChannel]

That's so awesome to hear! We aim to help everyone impress their guests!

[@marhee143g5]

I made my turkey like this last year for the first time dry brine and spatchcocked. I’m doing it again this year! It was soooooo good. I made the gravy too! Yummy! Thank you and happy TG!

[@austinkaten2579]

Just made this for a Friendsgiving. Turned out amazing and was fast. Will be forever doing this recipe. For first time doing a Turkey had everyone impressed including myself. Great video thanks

[@SideChefChannel]

We love hearing this and are so glad you were able to impress your friends and family! Please do check out our other recipes too on sidechef.com, or download the app!

[@Lebrawlski]

Thank you so much for this. I normally cook a Gordon Ramsay turkey, but just learned about the spatchcock method last night. I really wanted to try it out, but wasn't sure how to adapt the Gordon Ramsay recipe to the spatchcock method. This video is the perfect blend of what I had been doing and what I wanted to do, it's exactly what I was looking for.

[@SideChefChannel]

Thank you for your review, we're absolutely delighted that you enjoyed this recipe. Stay tuned for more Holiday recipes!

[@sammiegirl883]

I was looking for the perfect turkey recipe and this is it! Looks so good and it’s how I’m cooking mine tomorrow 🥰

[@SideChefChannel]

Please let us know how it goes!

[@photoMorg]

a printable version would be nice but sure looks yummy

[@SideChefChannel]

Thank you for your comment! We just wanted to clarify whether you're referring to the ingredients, instructions, or both. Thanks, again! Here is the recipe link for your reference: bit.ly/2HdrnpV

[@jenniferskitchen7366]

Omg such a great recipe. Thank you for sharing.

[@SideChefChannel]

Glad you liked it!

[@johanvega5762]

Did she say at what temperature the oven should be at?

[@austindnewell]

450F or 220C

[@vytran5236]

I loved the recipe. It is very easy for beginners

[@SideChefChannel]

Glad you enjoyed this recipe!

[@CoralPiro]

it looks beautiful and so tasty. Keep uploading videos, you inspire me😊😊

[@SideChefChannel]

Thank you so much 😃, we will keep the videos coming!

[@rontiemens2553]

Nice presentation. Turkey looks fabulous!

[@SideChefChannel]

Glad you liked it!

[@N1SEP-]

Hi, did this last year and doing it again this year!

[@SideChefChannel]

Glad to hear!! It's a keeper!

[@N1SEP-]

@@SideChefChannel Sure is, again this year was excellent!

[@N1SEP-]

And again today for Christmas!

[@sarahboyd3002]

Need to explain more, if I am doing a 20 lb. Turkey using a thermometer to determine when it is done, what temp would it have to reach to be considered done

[@colonelfustercluck486]

loved the whole presentation............ but I didn't understand the 'cook for a few or 5 minutes to reduce graininess of wheat flour'. I always made sure that additions of wheat flour or cornflour were well cooked so that the raw flour taste would leave. The raw flour taste is a real thing, and can ruin a dish, if one is inexperienced. Apart from that, I loved the recipe and method and your commentary explaining what and why you were doing things.

[@ra1der5]

Great vid, but… what did you do with the turkey neck and giblets? I use those in the stock too. And please, PLEASE, get a wood cutting board. Your knives will thank you!

[@angeler105]

I bought heavy duty shears from Lowes. they helped a lot. But I could not for the life of me cut through the bone connecting the leg to the spine! I finally got one side cut, and just left the other side of the spine on! I am pretty sure I did not crack the other side either. Just not strong enough! But oh well, we'll see what happens.

[@jacewebb6752]

Goated Turkey Video

[@earljklec1684]

Nice

[@stevenrobinson2047]

You had me at butter.

[@SideChefChannel]

Everything is better with butter 🥰🧈- Diego

[@a1horsepower]

You should Spatchcock First, then Dry Brine.

[@out2launch]

Thanks for the great recipe. You get waaaay to much pleasure from the butter. LOL. Hilarious. No such thing as too much butter or bacon🙂

[@sarahboyd3002]

Your herbs how much of each do you use to put in your compound butter. And how much butter did you use

[@hjeter12]

For presentation turn the turkey legs in before cooking other than that it looks wonderful.

[@Alex-mq3jt]

What’s the pros and cons of doing a turkey this way does it cook any better

[@SideChefChannel]

It cooks the bird faster and more evenly since most of the meat is laying flat. Plus, more of the skin is exposed to direct heat which means more crispy skin 🤤

[@johnborsil5396]

Salted or unsalted butter?

[@sarahboyd3002]

Where did you get your roasting pan and what size is it

[@BelquisTwist]

YUMMM!!!

[@SideChefChannel]

So good!

[@TexasRanchu]

Plastic wrap in the fridge. Will not alow the skin to dry properly

[@ra1der5]

This one speaks from experience! Score yourself ten bonus points! Do not pass GO! Do not collect $200.

[@sarahboyd3002]

How long to do a twenty lb. Turkey

[@mythicalmining7999]

Cut6ting through the back ribs is hard af, I ended up using wire cutters and then aircraft snips

[@markoe46]

Other than a rack what other way I can cook it in the oven? Please help

[@SideChefChannel]

any oven-safe tools that you can use to lift up the turkey on a baking sheet should also work.

[@angelsolano8500]

Do you rinse the salt brine off ??

[@SideChefChannel]

There’s no need! It doesn’t get too salty since a lot of the salt disperses into the meat. Rinsing will actually undo all of the work the salt has done to dry out the surface, and won’t give you that nice even browning or crispy skin.

[@raisedbywolves100]

No, you don't. I made this today and it was perfectly seasoned.

[@tonymorin83]

Where did you get the rack and roast pan?

[@raisedbywolves100]

I picked up a Rachel Ray roast pan and rack @ Target for about $30.

[@laurenwesseler9680]

Could I do two Spatchcock turkeys In the oven or would that not cook through

[@SideChefChannel]

While it is definitely possible, it hasn’t been tested with this particular recipe. If you want to try, a convection oven is your best best as it will allow the heat to circulate more evenly, and the roasting trays should be switched and rotated at least twice during cooking to ensure evenly cooked meat. Good luck!

[@AndresGarcia-nb9vc]

At what temp did you set the oven to cook this turkey

[@SideChefChannel]

Check the link in the description to get the full recipe ;)

[@budwilson7794]

How much butter and how much flower?

[@SideChefChannel]

You can also check the full recipe here: bit.ly/2HdrnpV

[@jenicepye2997]

What temperature did you cook the turkey in?

[@SideChefChannel]

Thank you for the question! Here is the link for the recipe, step 3 provides the temperature in both Fahrenheit and Celsius bit.ly/2HdrnpV

[@austindnewell]

450F 220C

[@tonyphillips8732]

is it just me or did she never say what temperature to set the oven?

[@SideChefChannel]

Full recipe in the description. Give it a try and let us know how it turns out! 😄

[@mikegeorge9210]

Bake at what temperature?

[@SideChefChannel]

Hey Mike! For full recipe instructions, check it out here bit.ly/2HdrnpV

[@rockdean1]

What about removing the salt

[@cindybonem494]

Do not rinse the salt off you’ll wash the flavor away, it won’t be too salty because it soaks into the meat, another comment said the skin won’t get crispy if you do.

[@roberthurtt586]

😍

[@roberthurtt586]

She's so pretty

[@SideChefChannel]

We think so too!

[@teresa4737]

There’s no mention of temperature….

[@SideChefChannel]

Full recipe in the description box

[@ra1der5]

Oh my! You lost me at marble cutting board! Your knife will forgive you… after sharpening!

[@tnewt7116]

Joy, has “never made turkey before”. LOL The only thing that’s ever made turkey is another turkey. HaHa you don’t make turkey you only cook it.

[@SideChefChannel]

Haha you have a point!

[@ruthnettles1677]

It needs black pepper,and it also needs to be cleaned before you got started (is it an American tradition to not clean your meats before cooking)and please enough of the bacteria talk😱🙄😳

[@eljskitchen]

What temperature did you roast your turkey on .

[@ra1der5]

Answering your question; most chefs suggest 450°F until the breast comes to an internal temperature of 150°F. If you haven’t started prepping yet, Ben Starr has an EXCELLENT two-part YT series on spatchcocking, dry brining, poultry safety, and carving. I’ve been using his method for a few years and have recommended it to friends. If this is your first time spatchcocking, trust me, you’ll never go back. But you won’t get many pan juices, so plan on make-ahead gravy. The Sauce and Gravy channel, and Chef John are good resources for doing that.