I got a 20lbs turkey from Trader Joe’s. I let it slowly come up towards room temp for an hour and a half or so, then spread a compound butter under the skin and oil on top. Cooked it with a probe in the breast meat so I had a good idea on the temp the whole time. Took two hours in the oven (set to 450°), rotating every 30 minutes, to get up to 150° internal, then I took it out to rest for 20 minutes before carving.
by jschwartz9502
3 Comments
Buy a box of stove top stuffing for the family.
Put a flat layer of stuffing under the bird when spatchcocking. Works just fine. Cook a little bit slower to start then turn it up. the stuffing absorbs all the drippings still!
Stuffing in the bird is so weird to me.