Monday, November 15, 2010

Butterflied and Brined Turkey

Start by thawing and cleaning turkey, if brining do not use a self basting turkey.

To butterfly, cut out backbone, turn over, placing cuts where needed to allow turkey to lay "flat". You will need to crack the breastbone and disconnect the wing and leg joints. Do this by breaking the joint in the cartilage, I removed my wings completely and used them along with the back bone for stock, you may keep them in place.

Brining- in large container place 1 c salt and 1-2 gallons of water, enough to cover turkey. Optional- add a large handful of fresh herbs, thyme, rosemary, oregano, sage etc. Keep covered and in refrigerator 6 hours to overnight. Remove, discard brine and herbs, pat turkey dry and place on rack above a large pan, big enough to catch drippings.

Rub with butter or oil, and reseason with herbs, salt and pepper.
While cooking you may baste with a marinade or juices but it is not necessary. Cook 2-4 hours, or until meat thermometer reads done.
Butterflying decreases cook time be sure not to overcook.

Let  rest 15 min and carve.


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Prior said...

I think you need to come fix my turkey all up. Lezlee

Jen @ said...

Wow - that looks wonderful! Thanks for sharing it with us!!


Sarah @ Modern Country Style said...

Okay, now my mouth is watering and I need to get my lunch!!

This looks so yummy.

*wipes the drool off her keyboard*


Yvonne @ StoneGable said...

Shannon, This is a brilliant idea! I never thought to butterfuly a turkey. I have had an ah-ha moment. Your turkey looks fabulous!!!!!
Happy Turkey Day!
xo Yvonne

SavoringTime in the Kitchen said...

I've read that is the best way to cook turkey so that breast isn't overdone! It looks soooo good!

Teresa said...

I've never seen this done before. It's genius! It looks like a brined and butterflied turkey should be much more flavorful than a roasted one.

Miz Helen said...

That is really a great idea. Your turkey looks very good. Thank you for sharing with us.
Have a wonderful Thanksgiving!
Miz Helen

Troy said...

That looks so good! and easier to get to the good parts once it's cooked. You did a lot of the messy work before you started. What a great timesaving tip for Thanksgiving Day!

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