Turkey Breast for 8-9 people??

[wencit]

So I found this article and video on how to spatchcock a turkey https://www.huffpost.com/entry/spatc...b0ae9a429ae619

Love Kenji!!! I have used this method for several years now, and hands down, it makes the absolute best turkey ever. I also dry brine my turkey for a few days, which I think is critical for flavorful, moist meat. Here's a link to the actual recipe:

https://www.seriouseats.com/butterfi...h-gravy-recipe

I'm not a fan of his gravy, so I use a different recipe, but the dry brined, spatchcocked turkey is SO good!

[niccig]

Love Kenji!!! I have used this method for several years now, and hands down, it makes the absolute best turkey ever. I also dry brine my turkey for a few days, which I think is critical for flavorful, moist meat. Here's a link to the actual recipe:

https://www.seriouseats.com/butterfi...h-gravy-recipe

I'm not a fan of his gravy, so I use a different recipe, but the dry brined, spatchcocked turkey is SO good!

Can you share the dry brine recipe? Edit - is this the dry brine recipe -https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving


So you dry brine for a couple of days, don’t rinse, then spatchcock the turkey the morning of Thursday? So do you omit rubbing the oil/salt and pepper on the turkey? Or just rub oil? Trying to work out timing

Can you share your gravy recipe too? I’m not great at gravy


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[wencit]

Can you share your gravy recipe??? I’m not great at gravy

I use Ina Garten's make ahead gravy recipe: https://www.foodnetwork.com/recipes/...d-sage-5486134

I make it on Wednesday night and slowly reheat on the stove while the turkey is resting. I don't even bother with part 2 of the linked recipe, although you can always add the turkey drippings if you want. I just think it's perfect as is.

[essnce629]

We got a 20lb turkey for the 8 of us. Last year, even with just the 5 of us we had a 17lb turkey. We like lots of leftovers and I usually make a turkey noodle soup or turkey pot pie afterwards.

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[niccig]

I use Ina Garten's make ahead gravy recipe: https://www.foodnetwork.com/recipes/...d-sage-5486134

I make it on Wednesday night and slowly reheat on the stove while the turkey is resting. I don't even bother with part 2 of the linked recipe, although you can always add the turkey drippings if you want. I just think it's perfect as is.

Thanks! This looks good.

How do you dry brine the turkey and then spatchcock? Sorry for all the questions, but this all sounds yummy!!


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[wencit]

Thanks! This looks good.

How do you dry brine the turkey and then spatchcock? Sorry for all the questions, but this all sounds yummy!!

No worries, feel free to ask as many questions as you need! Here are the dry brining instructions I follow: https://www.seriouseats.com/quick-an...n-thanksgiving

You spatchcock the turkey first, then dry brine. I brine for the full 3 days, for maximum flavor and juiciness. Then I follow the cooking instructions in the recipe linked earlier.

[wencit]

Sorry, just saw these edits to your posts!

Can you share the dry brine recipe? Edit - is this the dry brine recipe -https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

Yes, that is the dry brine recipe.

So you dry brine for a couple of days, don’t rinse, then spatchcock the turkey the morning of Thursday? So do you omit rubbing the oil/salt and pepper on the turkey? Or just rub oil? Trying to work out timing

Spatchcock first, then dry brine (I do these 2 steps on the same day), store in refrigerator for a few days loosely covered with plastic wrap, remove plastic wrap the night before so the skin dries out. Thanksgiving morning, I leave the dry brine on the turkey and just rub oil on it, then crack some black pepper all over. You can brush off some of the salt because it does make the skin pretty salty (depending on how heavy handed you were with the dry brine), but I don't bother.

[niccig]

Thanks for all of this! ApprecIate your help. I wanted to try something different this year. I got the turkey today so I’ll start Monday.


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[wencit]

You're welcome! I plan to start on Monday, too. Let me know how it goes. I hope your turkey turns out delicious!

[bcafe]

The baking powder is super interesting. I have heard of dry brining, but usually there are more ingredients. I may have to try this.