Beckerhead Turkey Recipes?

MeanBeaver

MeanBeaver

Joined
May 4, 2015
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191
I somehow fell into a turkey to cook for Christmas Eve. Christmas miracles huh? Usually I just use my mom/grandma/great grandmas recipe, but I was thinking about doing something a little different this year. Maybe garlic butter? I don’t know. Naturally, I came here for advice (for obvious reasons). What’s the beckerhead solution for a wayward turkey?
 
This worked well for me I take a cube of butter cut it in 1/4" slices with your favorite Bk and put it under the skin. Up by the neck make a cavity with your finger in between the skin and Brest meat don't make a hole to the outside of skin put the butter under the skin on both sides of the Brest. Season the outside skin and inside of cavity with salt, pepper, sage, thyme, and a little garlic salt . Or what ever you want. I preheat oven to 475 on convection [ROAST] put bird in for 20 minutes uncovered after the 20 minutes than turn temp down to 225 . Check it at 2 1/2 to 3 hours with a digital thermometer. Time will depend on size of bird. It's done at 165 degrees
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This was a Delicious Turkey :D
 
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Spatchcock it. Google that. It is basically just cutting the spine out with shears, removing the keel bone and laying it flat in a pan. Some do it on a rack but I just lay it in the pan to cook in the drippings. I have been doing this with chickens for years and did it this year with a turkey for the first time. It cooks perfectly in half the time and all the skin comes out crunchy and delicious. I'll never go back to cooking it whole.

Make sure you have a themometer and check it often because it does cook faster and never use the pop up timer.
 
bearfacedkiller said:
Spatchcock it. Google that. It is basically just cutting the spine out with shears, removing the keel bone and laying it flat in a pan. Some do it on a rack but I just lay it in the pan to cook in the drippings. I have been doing this with chickens for years and did it this year with a turkey for the first time. It cooks perfectly in half the time and all the skin comes out crunchy and delicious. I'll never go back to cooking it whole.

Make sure you have a themometer and check it often because it does cook faster and never use the pop up timer.
Click to expand...

I agree with bearfacedkiller. Spatchcocking works. I did one this summer by just dry rubbing it and putting it on the smoker. Best turkey I've made to date.
 
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