I learned this method of cooking a turkey a few years ago from Michael Symon and have used it ever since. It is not only the fastest and easiest way to cook a turkey, it is always 100% perfect; tender, juicy, and all done at the same time. Michael learned this recipe from his grandad, who he called Pap. I met Pap and Michael’s parents a couple of times; it is easy to see where Chef gets his personality and joy. Try this and you’ll make it this way forever. Happy Thanksgiving!
SPATCHCOCK TURKEY - MICHAEL SYMON TECHNIQUE
Michael Symon Pap’s Method
Preheat oven to 475ª F.
Spatchcock the bird. Turn it breast side down and use your sharpest kitchen shears to cut along the sides of the backbone. Remove it. Then push down on the breast so it will lie flat. You will hear the bone crack.
Melt 2 sticks unsalted butter in a saucepan. Put the cheesecloth in to soak.
In a large pan, create a bed of aromatics: onion, lemon, sage, rosemary, thyme, bay leaves, celery, etc. Set the bird on top.
Drape the bird in the buttered cheesecloth. Pour the extra butter over the bird, too.
Let it sit out for one hour before putting it in the oven. Roast at 475ª F for 45 minutes. Then, turn the oven down to 375ªF.
Cook for another 4 minutes per pound or until the internal temperature reaches 155 to 160ªF. Remove the cheesecloth. Let rest 30 minutes before slicing.
