Recipes

[Chicagoan]

Tyler made this recipe on the Chew and he said he will never make turkey another way after creating this recipe. It cooks in half the time and adding the pureed dressing under the skin keeps the turkey moist and juicy. He said a 16 lb turkey can take 3 hours to roast, by butterflying it will take 1-1/2 hours. I will be making this butterflied turkey!

Super-Fast Roast Turkey....TYLER FLORENCE

Make your stuffing and puree some in the food processor to put in a piping bag or zip lock bag and squeeze stuffing into pockets between Turkey skin and meat and pat to even out.

Preheat the oven to 375°F.......

Remove the heart and giblets and

reserve; discard the liver. Flip the

Turkey upside down so the Breast is

on your cutting board. Using kitchen

shears, cut on both sides of the

backbone so the bone can be

removed. Pull the bone out of the

Turkey and reserve. Gently but firmly

open up the bird a little (you can

flatten it if you’d like) and set it on

your board with the skin side up.

Insert your fingers gently between

the skin and Breast meat, separating

the two while keeping the skin

attached. You want to create a

pocket for the stuffing without

tearing the skin.

Pipe the stuffing underneath the skin

of the bird, creating a layer between

the meat and the skin. Rub

Grapeseed oil over the skin and

season liberally with Salt and Pepper.

Do the same to the underside of the

bird.

Place a large rack on a roasting pan

or sheet pan and put the whole

sprigs of herbs on top of the rack.

Put the Turkey skin side up on top of

the herbs. Sandwiching the herbs

between the rack and the Turkey will

prevent them from burning. Put the

Turkey in the oven and cook for 1

hour and 15 minutes. At this point, the

skin should be golden brown and the

temperature should be 135°F. To take

the temperature, insert a meat

thermometer into the thickest part of

the thigh, staying away from hitting

the bone. Tent the Turkey with tin foil

and continue to roast until the

temperature reaches 160°F in the leg,

about another 30 minutes. (The internal temperature will continue to

rise as it rests.)

Remove the Turkey and let it rest for

15 minutes before slicing.

[iQue]

Chicagoan thank you for posting. i did watch the video online. I don't usually cook large turkey. Any suggestions for temp and time for 10- 12lb turkey or even a turkey breast. Thanks!

[Chicagoan]

On 11/9/2014 iQue said:

Chicagoan thank you for posting. i did watch the video online. I don't usually cook large turkey. Any suggestions for temp and time for 10- 12lb turkey or even a turkey breast. Thanks!

iQue.... take turkey out of fridge about 1 hour before roasting. Recommendations for a 10 lb Spatchcocked (butterflied) turkey.... Roast about 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155º to 160º. Let rest at least 15 minutes before carving. You can Google "Spatchcocked turkey" for great step by step pics and instructions, also read reviews and questions from posters. This also a great way of making a whole roasted chicken.

Tyler Florence's recipe with putting the dressing under the skin was just an awesome tip to me to keep the meat moist!