The Perfect Thanksgiving Turkey

Deciding how to cook your Thanksgiving turkey can be stressful! There’s a few things we need to prioritize: Crispy skin, juicy white meat and timing…

Recipe here: https://www.maxthemeatguy.com/recipes/perfecturkey

The key to all of these is “spatchcocking”.

Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp.

Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean breast meat, for optimal internal temps. If cooked whole (not spatchcocked), the turkey would need to be pulled at around 160-165F, at which point the breasts would be over cooked, thighs undercooked.

Timing: Lastly, the thinner shape allows an average sized turkey to be done in about 1.5 hours!

Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter adds additional richness. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving.

Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey.

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