Who says turkey is only for Thanksgiving? When it’s this fast and easy you can serve turkey any time you want it. This method takes all the guess work out of when the turkey will be done and on the table!
David and I usually celebrate Thanksgiving with my second family. I have known Kathy since we were 3 years old and her sister Sandy since she was born. There’s lots of history, fun times and hysterical stories shared with these girls! There’s also a great mystery surrounding the cooking of the holiday bird in Kathy’s kitchen. Some years it is done early, some years it takes forever. It has become the family joke about when we are going to serve dinner. Thank goodness there are always plenty of appetizers, the obligatory Cosmos and ample good humor while we await the arrival of the bird!
This year, as we travel in our RV up the state, we are celebrating Thanksgiving with my first family! My brother Brett and I decided to wrestle the bird down together. I saw an article from a local grocery store about taking the back bone out of the turkey and roasting it flat. The idea was intriguing, and I love to try new methods, so why not have a turkey bonding moment with my brother!
This could be my new favorite way to cook the Thanksgiving bird…..any time of the year! Super juicy and flavorful, the turkey was done in exactly 6 minutes per pound! Perfection! Comments from around the table were more proof that this was the best turkey ever! We all were feeling grateful for the love of family, the bounty of the season and the perfect bird served right on time! Happy Thanksgiving!
One Hour Roast Turkey
Remove any pin feathers from the bird and wash it thoroughly.
Cut back bone out of turkey. With a pair of cooking shears, cut down each side of the back bone and remove from the bird. We laid it in the sink so it wouldn’t fly away!
Flip turkey over and spread out the legs. Press on the breast bone with the palm of your hands so it will lay flat. Give it a quick downward press until the bones split away from the meat and it lays flat. I enlisted the help of my brother Brett, the chiropractor, for his expert moves!
Make a pocket under the skin by inserting your hand between the skin and the meat.
Chop the herbs and add to the soft butter to make an herb paste.
Scoop up the butter in the palm of your hand and rub it over the meat under the skin. Super flavor enhancer and it helps create great tasting juices for the gravy!
Place the turkey on a rack over the roasting pan. Rub the turkey skin with olive oil. It’s easier to oil your hands to rub the skin of the bird with a helper! And it’s more fun!
Give the turkey a nice little massage and season with salt and pepper.
Add chicken stock to the bottom of the roasting pan. The stock will blend with the drippings from the bird and the herb butter. The beginning of a beautiful gravy!
Roast the turkey at 450 degrees for 6 minutes per pound = 10 pound bird for 1 hour. Perfection! Juicy and tender and all the meat is evenly cooked! Love this method for cooking a turkey, as long as you have a big enough pan!
Don’t forget the mashed potatoes and gravy! Gravy, isn’t that the whole reason we make the turkey anyway? 🙂 With a little help from my niece Lauren and my Dad! Thanks team!
TIP ~ How much turkey you ask?
For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1 1 / 2 pounds per person whatever the turkey’s size. • For 8 people, buy a 12-pound turkey.
- 10 pound turkey
- 1 stick of butter, room temperature to soften
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, chopped
- zest of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper
- 2 cups chicken broth
- Remove any pin feathers from the bird and wash it thoroughly.
- Cut back bone out of turkey. With a pair of cooking shears, cut down each side of the back bone and remove from the bird.
- Flip turkey over and spread out the legs. Press on the breast bone with the palm of your hands so it will lay flat. Give it a quick downward press until the bones split away from the meat and it lays flat.
- Make a pocket under the skin by inserting your hand between the skin and the meat.
- Chop the herbs and add to the soft butter to make an herb paste.
- Scoop up the butter in the palm of your hand and rub it over the meat under the skin.
- Place the turkey on a rack over the roasting pan. Rub the turkey skin with olive oil and season with salt and pepper.
- Add chicken stock to the bottom of the roasting pan. The stock will blend with the drippings from the bird and the herb butter.
- Roast the turkey at 450 degrees for 6 minutes per pound = 10 pound bird for 1 hour. Perfection!
- How much turkey you ask?
- For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1 1 / 2 pounds per person whatever the turkey's size. • For 8 people, buy a 12-pound turkey.
AAhh, Michele is healthy again!! Another yummy dinner. I love the photos of the family included… Hi to Brett and your dad.