Spatchcock Turkey and Gravy
A little extra work in the beginning but the quicker cooking, more evenly cooked, crispy all over result is worth it. Our Isphahan blend with limon omani, garlic, and herbs really makes a great savory balance with just enough tart balance for a great roast – not to mention the gravy!
Spatchcock Turkey and Gravy
- 1 Turkey, 8-10 pounds spatchcocked (see Recipe Notes below)
½ cup olive oil
2 Tbsp fine sea salt
4 Tbsp Isphahan blend
2 Tbsp ground black pepper
- 2 Tbsp olive oil
- Turkey backbone, neck, and wing tips cut into 2” pieces
- ½ cup onion, thinly sliced
- ½ cup celery, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ½ cup white wine
- ½ tsp ground black pepper
- ½ tsp fine sea salt
- 1 Tbsp Isphahan blend
- 1L chicken or turkey stock
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 sprin of sage
For the Turkey
For the Gravy
- Preheat the oven to 400°F.
Rub the turkey with the olive oil to coat well.
- Mix the sea salt, Isphahan, and pepper together to combine and season the turkey on all sides.
- Place on a baking tray and roast for 45 minutes. The skin should become golden brown and crispy.
- Reduce the heat to 300°F for another hour or until cooked.
- Remove from the oven and leave to rest 20-30 minutes before carving.
- While the turkey is cooking, heat the 2 tablespoons of olive oil in a heavy bottom skillet until almost smoking. Add the turkey pieces and roast over high heat until browned on all sides. The more roasted they are, the better the gravy will be.
- Remove the pieces to a plate and add the onion, celery, and garlic to cook in the same pan for about 5 minutes or until softened and caramelized on the edges.
- Add the butter and continue cooking until the butter is browned and nutty. Add the flour and continue stirring to incorporate well and toast the flour as well.
- Add the white wine, scraping the pot for any browned bits and simmer to reduce by half.
- Transfer everything to a sauce pot and add the stock, salt, pepper, and Isphahan blend.
- Bring the pan to boil, add the herbs, and reduce to simmer, skimming occasionally.
- Continue simmering for 1 hour or until the gravy is well flavored and coats the back of a spoon.
- I like bits of herbs and spices in the gravy so I strain it through a colander. You can also use a fine sieve if you prefer.
- Enjoy the gravy hot with sliced turkey and all the sides.
To Spatchcock a turkey, it’s similar to doing it with a chicken, just a bigger bird. If you can, ask you butcher or meat counter to do it for you. To do it yourself, get ready, be careful and let’s go through the basic steps. First, remove the backbone by cutting along either side of it on the back side of the bird. Use a kitchen sheers, a heavy knife, or cleaver. Once the bird is laying open, cut the top of the breastbone to help the breast lay flat. Turn the turkey over (skin side up) and proceed with seasoning and cooking.
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