Spatchcock turkey in under 2 hours

Spatchcock turkey in under 2 hours

Our small turkey (2.5kg) is the best choice for this method. The bird cooks more quickly and evenly, for juicy meat and crisp skin.

By , 21 September 2015
Spatchcock turkey in under 2 hours
  • Ready in: 90 mins
  • Serves: 6
  • Price: £2.89 per serving
Nutritional Info
Each 325g serving contains
  • Fat med
    17.6g
    25%
  • Saturates med
    4.9g
    25%
  • Sugars low
    2.3g
    3%
  • Salt med
    1.30g
    22%
  • Energy 2244KJ 536KCAL
    27%
of your reference intake.
Typical energy values per 100g: 690kJ/165kcal.
Ingredients
  • 2.5kg turkey with giblets
  • 3 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • 1 bay leaf
  • 6 cloves garlic
  • Zest of 2 lemons, plus 1 tbsp juice
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 bay leaf
  • 1 tbsp olive oil
  • 50g plain flour
Method
  • Lay the turkey on a chopping board, breast-side down. Using a sharp knife, cut along both sides of the backbone, then remove and set aside. Open the turkey out flat. Trim off any fat.

  • Turn the bird over. Press down on either side of the breast until the breastbone cracks. Flatten the bird and tuck the wing tips under. Lay on a rack set over a rimmed baking tray. Pre-heat the oven to 180C/160C Fan/Gas 4.

  • In a processor, blend the ingredients for the rub until it resembles pesto. Season well.

  • Pat the rub over the turkey. Roast for 50 minutes, until cooked. To test, pierce the thickest part of the thigh with a skewer. If the juices run clear, it's done. If they are slightly pink, return to the oven for 10 minutes, then test again. Repeat until done. Remove from the tray and wrap in foil to rest. Do not wash the tray.

  • Put the backbone and giblets (not the liver) in a pan with 1L water, boil, then simmer for 30 minutes. Strain. Keep the stock. Discard the bone and giblets.

  • For the gravy, sweat the onion, carrot and bay leaf in the oil in a pan over a low heat for 10 minutes. Discard the bay leaf.

  • Add a little hot stock to the tray. Use a non-metallic spatula to scrape up the flavour-packed bits stuck to the base. Add to the onion mixture with the flour and cook for 1 minute, stirring. Take off the heat and stir in all the stock. Bring to a boil; stir until thickened. Simmer for 5-10 minutes, stirring, until smooth.

  • Carve the turkey and serve with the gravy.