Winner Winner Turkey Dinner! Spatchcock Turkey with Homemade Velouté Gravy

Learn how to spatchcock your turkey for a perfectly juicy and flavorful Christmas dinner! This easy method cuts the cooking time in half and ensures even cooking. We'll also show you how to make a delicious homemade turkey velouté gravy from scratch using the pan drippings and roasted vegetables.

Chapters:

0:00 Introduction to Spatchcock Turkey
0:28 Removing Giblets and Wings
0:51 Cutting the Backbone
1:35 Flattening the Turkey
3:01 Dry Brining the Turkey
5:21 Preparing the Turkey for Refrigeration
7:25 Day 2: Preparing the Vegetables
7:52 Adding Herbs and Spices to the Turkey
8:03 Preparing the Herb Butter
8:48 Applying Butter Under the Skin
10:39 Cooking the Turkey (Note: bake uncovered)
12:30 Checking the Cooked Turkey & Resting
13:11 Making the Gravy
14:16 Deglazing the Pan & Adding Broth/Wine
15:37 Making the Roux
19:39 Combining Roux and Broth (Creating the Velouté)
22:31 Finishing the Gravy (Supreme Sauce)
24:51 Final Gravy Check

Ingredients:

For the Turkey:

● 1 pasture-raised turkey
● 1 1/2 teaspoons kosher salt per pound of turkey

For the Herb Butter:

● 8 ounces unsalted butter, softened
● 4-6 sprigs fresh thyme
● 8-10 fresh sage leaves
● 1 teaspoon black pepper

Vegetables for Roasting Bed (approx. 25% of turkey weight):

For a 15-pound turkey:
● 3-4 large carrots, roughly chopped
● 3-4 celery stalks, roughly chopped
● 2-3 large onions, quartered (skin on)
For a 12-pound turkey:
● 2-3 large carrots, roughly chopped
● 2-3 celery stalks, roughly chopped
● 2 large onions, quartered (skin on)

Vegetable Preparation:

● Cut vegetables into large pieces to prevent them from becoming mushy.
● Leave onion skins on for added color and flavor in the gravy.
● Arrange vegetables in a single layer under the turkey to avoid overcrowding the pan. Roast separately if necessary.

For the Roux:

● 1 pound unsalted butter
● 1 pound all-purpose flour

For the Gravy:

● Turkey drippings (from the roasted turkey)
● Roasted vegetables (from the roasting pan, including herbs)
● 4-6 cups turkey or chicken broth (or as needed)
● 1 cup dry white wine (optional)
● Roux (made with equal parts butter and flour by weight)
● 4-5 ounces heavy cream (optional, for a richer "supreme" gravy)
● Salt
● Black pepper
● A few dashes cayenne pepper sauce (or to taste)
● Unsalted butter (for finishing)

Important Notes:

● The roux recipe makes a larger batch than needed for one gravy, but it stores well in the refrigerator (up to 2 weeks) or freezer (several months).
● The gravy's primary flavor comes from the turkey drippings and roasted vegetables.
● A gravy made with broth thickened with roux is a velouté. Adding heavy cream creates a supreme sauce.

Видео Winner Winner Turkey Dinner! Spatchcock Turkey with Homemade Velouté Gravy канала Medusa’s Kitchen with Chef Greg