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Home > posts > 2021 > 12 > 2021-12-31_Turkey_and_Sides.html
Turkey and Sides
/posts/2021/12/2021-12-31_Turkey_and_Sides.html
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I have been wanting to make a turkey for a while and especially with Brooke and Nathan visiting, I had more turkey eaters! I bought an ~13 lbs turkey and spatchcocked then dry-brined it[@rev]. I actually did this two days ago but didn't cover it since I thought we'd be cooking it the next day (oops).
I then used a fresh "poultry herbs" (sage, rosemary, thyme) and followed the butter instructions from Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey [Serious Eats][@rev]. I also added 3 or 4 cloves of fresh garlic to the butter.
I baked it at 465°F on our oven (so probably ~450°F nominally). I turned off the convection to keep some of the smoke down which was a mixed success. The thermometer was in a breast and when I took it out at 150°F, I probed all around and it was a tad too hot in the legs but on my last probe, I did the other breast and it wasn't enough!!! Ugh!
I moved the thermometer and put it back in for a while.
More or less, it wasn't too dry. Maybe a few places here or there but mostly moist. And pretty flavorful. Maybe not the most amazing one ever but pretty good! And the skin was super crispy!
For the gravy, I followed the basic recipe from Recipe Tin Eats[@rev]. At least as far as amounts. But I used chicken and vegetable better than boullion and went (too) heavy on it. Also, following Serious Eats[@rev], I added soy sauce and then I also did some Worcestershire sauce for extra umami. Well, it came out a tad salty and the Worcestershire was the dominant aroma (and, to a lesser extent, flavor). Not bad by any means but not idea. I wouldn't do that again.
But this gravy did work a lot better than last year's.
I also roasted brussel sprouts.
