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The Perfect Thanksgiving Turkey & Gravy

The Perfect Turkey & Gravy

Take the stress away from roasting a turkey by spatchcocking it.

-1 stick of butter
-Salt & pepper

-2 Tbsp of butter
-1 cup of apple juice
-1 Tbsp of maple syrup

-2 Tbsp of flour
-2 Tbsp of butter
-1/2 cup of pan drippings from the turkey
-1/2 cup of chicken or turkey stock

-Preheat oven to 450 degrees.
-Spatchcock the turkey by placing it breast side down. Take a sharp knife or scissors and cut along either side of the next. Remove it completely.
-Flip the turkey over and press down hard across the breasts, like you are giving the bird CPR.
-Press until the breastbone breaks.
-Fill a roasting tray with onions, garlic, carrots, thyme, rosemary, and sage. (You can throw whatever you have lying around into the bottom of the roasting tray. An apple and orange slices work well too.)
-Place the turkey on top of the vegetables. Rub it completely with 1/2 a stick of room temperature butter.
-Salt and pepper the bird thoroughly.
-Place it in the oven at 450 for 20 minutes.
-After 20 minutes turn the heat down to 400 and continue roasting.
-During the last 20 minutes glaze the turkey with apple juice and maple syrup.
-Cook until the temperature of the bird reaches 160 (about 1 hour to 1 hour and 20 depending on the size of the turkey), it will continue cooking to 165 once it is removed from the oven.
-Let the turkey rest for around 40 minutes. (resting time depends on size)
Carve and serve.