Spatchcocked Turkey with Champagne-Thyme Gravy & #OXOTurkeyDay Giveaway

The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!

Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.

• Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
• Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
• Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
• 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
• Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.

For the gravy, normally I would strain the pan drippings through a sieve into a bowl and after letting it rest, carefully skimming off the fat layer. But OXO is always thinking of others and made this handy fat separator which strains the solids out on the top and then allows you to pour out the liquid with a spout that starts at the base, avoiding the fat layer on the top, and just making life easier. Isn’t that the OXO way?

As for the butter dish, well it was obviously begging for some compote butter to be placed upon it so I obliged. The clear cover let everyone see the pretty log inside. And of course you cannot go wrong with the stainless steel bottom. As one of my friends mentioned, I’ve never had an OXO stainless steel product rust. But the coolest part was the tablespoon markings.

Thanks to all these OXO tools my turkey and Friendsgiving was a hit. It was my first time trying a spatchcocked turkey combined with cooking in a foreign kitchen and it was a smooth and easy ride. By the way, a spatchcocked 14-pound turkey only takes 90 minutes to cook – no that was not a typo! So not only did I not have to get to my friend’s home at the crack of dawn, but there was more room in the oven to cook the stuffing, butternut squash, and mac and cheese due to it not taking up as much vertical space. To free up even more space you could try a smoked spatchcock chicken, which is also great for smaller gatherings.

The only thing I would change next time is taking off the foil towards the end to allow for the skin to get crispy. Otherwise it was one juicy, flavorful bird!

Enter for a chance to win the same set of tools so that you are are well-equipped to make the perfect turkey for Thanksgiving dinner. This giveaway begins today and ends Thursday, November 20 so that it will arrive in time for the big day! Just use the widget located a the bottom of this post.

One year ago: Overnight, Slow Cooker Ice Cream Oatmeal

Two years ago: Cashew Chicken Lettuce Wraps

Three years ago: Chicken Alfredo Biscuit Casserole

TURKEY WITH CHAMPAGNE-THYME GRAVY

Serves 8-10

Ingredients:

TURKEY

1 (12-14 lb.) whole turkey, neck and giblets removed

2 Tbsp dried parsley

2 Tbsp ground dried rosemary

2 Tbsp rubbed dried sage

2 Tbsp dried thyme leaves

1 Tbsp lemon pepper

1 Tbsp salt

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, cut into wedges

1 carrot, chopped

1 (14.5 oz.) can chicken broth

1 (750 mL) bottle champagne

GRAVY

2 Tbsp unsalted butter

1/2 tsp chopped fresh thyme

2 Tbsp all-purpose flour

Salt and pepper, to taste

Directions:

1. Preheat an oven to 450 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. How to spatchcock your turkey: With the turkey breast side down, use kitchen shears or a butcher knife to cut along both sides of the backbone. (Reserve it along with the neck and giblets to use for stock.) Turn the turkey over, breast side up, and press down hard with the heels of your hands in the center of the breast to flatten – it will crack.
3. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Flip the turkey over and rub the herb mixture onto what would have been the cavity. Rub any excess on the breast if desired.
4. Place celery, orange, onion, and carrot into the bottom of the roasting pan. Place turkey breast-side up on top of the vegetables. Pour the chicken broth and champagne over the turkey. Bring the aluminum foil over the top of the turkey, and seal.
5. Roast the turkey for 30 minutes then reduce the temperature to 350 degrees F and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (82 degrees C), about 1 hour. (For crispier skin remove the foil for the last 30 minutes.) Remove the turkey from the oven, cover with a doubled sheet of aluminum foil (if removed), and allow to rest in a warm area 10 to 15 minutes before slicing.
6. Meanwhile, prepare the gravy. Strain the solids from the pan drippings into a bowl. Let stand for 10 minutes and skim off the fat layer.
7. In a medium sauce pan over medium heat, melt the butter. Add the thyme and saute for 1 minute. Whisk in the flour and cook for 3 minutes or until golden. Whisk in turkey juices and increase heat to medium-high. Cook for 5 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper to taste and serve with turkey.

Source: Adapted from Allrecipes, Bon Appetit November 2014, and Cooking Light November 2014.