Remove the turkey's neck and giblet bag from the cavity. Place the bird breast-side down on a large cutting board. Using sharp poultry shears, cut along both sides of the back bone from front to rear.
Then carefully remove the turkey's back bone. Turn the bird over and press firmly on the breast with the heels of your hands until it cracks and flattens.
Place the turkey, cavity side down, on a rack set in a large roasting pan. Cook the bird for 3 hours at ? F, or until it register ? Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast.
Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. That means it all crisps up evenly. And who doesn't love crispy skin?
And finally, spatchcocking results in an ultra-juicy turkey. Turkey has two different kinds of meat that are cooked through at two different temperatures. And there's the problem.
Breast meat starts drying out after it reaches degrees F, but dark leg meat isn't thoroughly cooked until to degrees F. People try all kinds of tricks to keep the breast from drying out while the legs are still cooking, but simply opening up the turkey and cooking it flat brings both kinds of meat to doneness at the same time. Problem solved. Get the recipe for Roast Spatchcock Turkey. Turn the turkey breast-side down. Using a pair of sharp, heavy-duty kitchen shears , cut along one side of the backbone.
You may have to use both hands to power your scissors through rib bones. A sharp knife can also help get through the tougher spots. This is perfectly normal. Tip : You can have your butcher to do the work for you. To make the butterflied turkey breast into a roulade, spread an even layer of filling such as a traditional sage stuffing over the turkey.
Don't spread to the edge; otherwise, some of the filling will leak out and look messy. If you are using a filling that has been cooked, such as sauteed shallots, be sure it has cooled to room temperature before spreading it on the meat. Starting at one end, begin rolling the turkey breast tightly and firmly but not so tight that the filling gets squeezed out.
You can start your roll with one of the wide sides if you want a long, thinner roulade, or one of the narrow sides if you want a thicker, but shorter, roulade.
Continue rolling until the entire thing is rolled up, then rotate until the seam is on the bottom. Cut five to six pieces of kitchen twine and line them in a row on your work surface, about 1 inch apart, parallel to the edge of the countertop. Place the rolled turkey on top of the twine, seam-side down. Bring the ends of each piece up around the turkey and tie it firmly so it will hold the roll together during cooking. Trim any long string ends. Or you can do a traditional butcher roast tie.
Your turkey roulade is now ready to cook. Actively scan device characteristics for identification. Use precise geolocation data.
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