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Spatchcocking is a highly underrated way of preparing a large bird. The cook time alone should make it your go-to technique as it cooks in about half the time of a traditional bake. Just remove the backbone, break the breast, flatten the bird out on a rack, season with Bravado Spice Crimson Tex-Cajun Seasoning, and cook for about ten minutes per lb.
Make sure the bird is completely defrosted or you'll be in for a tough time. We suggest using good kitchen shears to cut the backbone out of the bird. If you're having difficulty getting through a particular part, just use the back of a heavy knife to crack the bone and then you should be able to keep cutting with your shears.
It is very important that you flatten the bird out as much as possible. Then season well on both sides.
Make sure you coat the veggies with a little oil, salt, & pepper and arrange them in the bottom of your roasting pan. If you have a fatty bird, it will drip glorious juices down on them while baking.
Empress everyone with a juicy bird with crispy skin!
This is by far the easiest, fastest, and best way to cook a turkey we've ever tried. We couldn't believe just how juicy the bird was, how quickly it cooked, and yet it managed to retain a delicious, crispy skin.
Stay bold,
-Bravado Spice
Ingredients:
1 Turkey COMPLETELY DEFROSTED (size will vary)
2 Yellow onions, peeled and cubed
2 Large white potatoes, cubed
2 Large sweet potatoes, peeled and cubed
1 Head of garlic, halved.
1/4 c Vegetable oil
2 Tbsp Bravado Spice Crimson Tex-Cajun Seasoning
1 tsp Salt
1 tsp Pepper
1 Bunch sage
Steps:
Preheat your oven to Using a pair of good kitchen shears, cut out the backbone of your turkey. If the turkey is not completely defrosted this will be very difficult.
Flip the turkey over and, using both hands to press down firmly, or using the back of a heavy knife wrapped in a cloth, break the breast of the bird so you can flatten it out. Tuck the wings behind the legs.
Season heavily all over both front and back with Bravado Spice Crimson Tex-Cajun seasoning.
Toss the cubed veggies in the oil, salt, and pepper, and arrange them at the bottom of a roasting pan and set the baking rack on top with the bird laying flat. If you don't have a roasting pan, you can also use a cooling rack with a shallow pan underneath if that's all you have. Just be sure to cut your veggies a bit finer so they fit under the rack.
Bake at 400° F for 10 minutes per lb. Use a meat thermometer to make sure the internal temperature has reached 165° F. Remove, and let rest at least 15 minutes before carving and serving.
