Rachael Ray: Whiskey-Brined Spatchcock Turkey Recipe

Rachael Ray: Whiskey-Brined Spatchcock Turkey Recipe

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Rachael was excited to celebrate her annual Friends-Giving episode, annoucning that although she had no idea who would be joining her on the show and what they would be making, there was one thing she knew for sure: she was making her Whiskey-Brined Spatchcock Turkey. Rachael had previously explained that making a spatchcock turkey is one way to save yourself a ton of time of Thanksgiving Day, while still making a delicious, juicy turkey everyone can enjoy.

To get the recipe for this delicious, juicy turkey, click next page.

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Rachael Ray: Whiskey-Brined Spatchcock Turkey Recipe Ingredients

For the Turkey:

• 1/2 gallon fresh apple cider
• 1/2 C kosher salt
• 4 qts chicken or turkey stock
• a handful each: fresh flat-leaf parsley, rosemary, sage, and thyme
• 2 cinnamon sticks
• 1 tbsp allspice berries
• 1 12- to 14-lb fresh ot thawed frozen turkey
• 1/2 C (packed) dark brown sugar
• ice bringing bag or brining bucket
• 1 C bourbon or your favorite whiskey
• 4 bay leaves
• 1 tbsp black peppercorns
• olive oil

For the Glaze:

• 1/4 C (packed) dark brown sugar
• 1 C turkey or chicken stock
• about 1/3 C Worcestershire sauce
• 4 tbsp butter
• 2 tbsp honey
• 1/2 C fresh apple cider
• 1/4 C bourbon or your favorite whiskey

For the Whiskey Pan Gravy:

• 2 tsp pepper
• 1 shot of whiskey
• 1 couple tbsp Worcestershire sauce
• 1/2 stick of butter
• 1/4 C flour
• 1 qt turkey or chicken stock

Rachael Ray: Whiskey-Brined Spatchcock Turkey Recipe Directions

For the Turkey:

1. Put the turkey on a cutting board, breast-side down, with the legs toward you
2. Use kitchen shears to cut along each side of the backbone, then remove
3. Open the turkey “like a book” and flip it over, spreading it out on the board, skin-side up
4. Use the palms of your hands to press strongly between the breasts to flatten
5. Tuck the wing tips under the breasts
6. In a lare saucepan, combine the sugar, cider, and kosher salt
7. Bring to a simmer over medium-high, stirring to dissolve
8. Pour the brine into a large bowl, then add 5-6 big scoops of ice to chill
9. Line a stockpot with a turkey-size brining bag
10. Add the brine, bourbon, stock, spices, and the turkey
11. Add water, if necessary, to cover the bird
12. Cover and keep in the fridge for 1-2 days
13. Remove the turkey from the brine and pat dry
14. Throw away the brine
15. Open the bird and put skin-side up, on a rack into a large roasting pan
16. Rub all over with olive oil
17. Let sit at room temperature for 30 minutes

For the Glaze:

1. In a small saucepan, melt the butter over medium until it foams
2. Add the sugar and honey, then stir until dissolved
3. Add the stock, Worcestershire, cider, and bourbon
4. Simmer at a low rolling boil until reduced to about 1/2 C, for about 15-20 minutes
5. Let cool

1. Preheat the oven to 450 degrees
2. Roast the turkey for 20 minutes
3. Remove from the oven and baste with glaze
4. Return to the turkey to the oven and drop the oven temperature to 400 degrees
5. Roast in 15-minute increments, basting with glaze and checking the temperature until it reaches 165 degrees
6. Let rest for at least 30 minutes before carving
7. Tilt the pan and spoon off the fat
8. Save the drippings for your gravy

For the Gravy:

1. Melt half a stick of butter in a saucepan over medium
2. Whisk in the flour, pepper, whiskey, and turkey drippings, then the stock
3. Simmer until thick enough to coat a spoon, approximately 5 minutes
4. Stir in the Worcestershire sauce to darken and enhance flavor
5. Serve the turkey with the gravy alongside

Source: https://gardencourte.com
Categories: Recipe