Spatchcocked Turkey with Gravy
 
 
Ingredients
  • Spatchcocked Turkey:
  • 3 tablespoons kosher salt
  • 1½ teaspoons rubbed sage
  • 1½ teaspoons dried thyme
  • 1¼ teaspoons whole black peppercorns
  • ½ teaspoon whole allspice berries
  • 1 12 to 14 pound whole turkey, neck and giblets removed and reserved
  • 1 medium onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3- -4 celery stalks, coarsely chopped
  • 2 tablespoons vegetable oil
  • Turkey Stock:
  • 1 tablespoon canola oil
  • 1 turkey neck, reserved from turkey and cut in half
  • 1 turkey backbone, reserved from turkey and cut in half
  • 1 set giblets, reserved from turkey
  • 1 small onion, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • ½ medium butternut squash, peeled seeded and coarsely chopped (about 2 cups chopped)
  • ¼ teaspoon kosher salt
  • 6 cups water
  • 2 handfuls fresh sage leaves
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • Turkey Gravy:
  • 3 tablespoons butter
  • 3 tablespoons sweet white rice flour
Instructions
  1. For the Turkey:
  2. Place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
  3. Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
  4. Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator overnight.
  5. Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
  6. Heat the oven to 450 degrees F.
  7. Place the onion, carrots, and celery stalks in a roasting pan and drizzle with vegetable oil. Place the turkey in the pan directly on top of the vegetables. Roast for 30 minutes.
  8. Reduce the heat to 400 degrees F. Continue to roast the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
  9. Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes before carving.
  10. For the stock:
  11. Heat the oil in a 6½-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery, butternut squash and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and bay leaf and black peppercorns.
  12. Bring to a simmer over medium-high heat. Reduce heat to low and simmer for 1½ hours or until the stock reduces to 3 cups.
  13. Strain the stock through a fine mesh strainer and cool slightly.
  14. For the gravy:
  15. In a medium saucepan, melt the butter over medium heat. Add sweet white rice flour and whisk to combine.
  16. Cook over medium heat, stirring constantly, until roux turns golden brown, about 4 to 5 minutes. Whisk in 2 cups warm turkey stock, and cook until thickened, about 2 to 3 minutes. Season with salt and pepper and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/spatchcocked-turkey/