The Pioneer Woman provides a recipe that is simple to follow and will guide you through the process of preparing your very own wonderful batch of french fries. These french fries have just the right amount of seasoning and are incredibly crispy on the exterior while remaining tender on the inside. The French fries from The Pioneer Woman are sure to be a hit with your guests, regardless of whether you serve them as an appetizer or a side dish.
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Here are a few reasons why you might love Pioneer Woman’s Spatchcock Turkey recipe:
- Faster cooking time: By spatchcocking the turkey, it cooks faster and more evenly than a traditional roast turkey.
- Crispy skin: The turkey’s skin gets extra crispy in this recipe because it is exposed to more heat.
- Flavorful seasoning: The Pioneer Woman’s spice rub for the turkey includes herbs and spices like garlic, paprika, and thyme that add delicious flavor.
- Generous serving size: This recipe yields a generously sized turkey, making it great for feeding a crowd or having leftovers.
- Impressive presentation: Spatchcocking a turkey results in a unique presentation that is sure to impress your guests.
What Is Pioneer Woman Spatchcock Turkey Recipe?
Pioneer Woman Spatchcock Turkey is a recipe that involves butterflying a whole turkey and roasting it in the oven. Spatchcocking, also known as butterfly-style, involves removing the turkey’s backbone and flattening the bird to ensure even cooking and crispy skin.
The turkey is then seasoned with a combination of herbs and butter, and roasted in the oven until it reaches an internal temperature of 165°F. This recipe is a great way to cook a turkey for Thanksgiving or any special occasion.
Pioneer Woman Spatchcock Turkey Ingredients
- 1 (12 to 14-pound) turkey, giblets removed
- 1 stick unsalted butter, softened
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 2 tablespoons grated lemon zest
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 6 cloves garlic, minced
- Olive oil, for drizzling
- 3 cups low-sodium chicken broth
How To Make Pioneer Woman Spatchcock Turkey
- Preheat the oven to 450 degrees F.
- Using kitchen shears, cut along one side of the turkey backbone, from the neck to the tail. Repeat on the other side to remove the backbone. Discard the backbone or save for stock. Turn the turkey over and flatten it with your hands.
- In a bowl, mix together the butter, rosemary, thyme, lemon zest, salt, pepper, and garlic.
- Loosen the skin of the turkey by carefully running your hand between the skin and the flesh, being careful not to tear the skin. Rub the butter mixture under the skin and all over the outside of the turkey. Drizzle with olive oil.
- Place the turkey on a roasting rack in a roasting pan, breast-side up. Pour the chicken broth into the pan.
- Roast for 1 1/2 to 2 hours, or until the turkey is browned and the internal temperature reaches 165 degrees F in the thickest part of the thigh.
- Remove the turkey from the oven and let it rest for at least 15 minutes before carving.
Here are some recipe tips for making Pioneer Woman Spatchcock Turkey:
- Spatchcocking the turkey is a crucial step in this recipe. Use a sharp pair of kitchen shears to cut out the backbone of the turkey and flatten it out. This will ensure even cooking and a crispy skin.
- Brining the turkey overnight in a mixture of salt, sugar, and spices will add flavor and moisture to the meat.
- For the herb butter, make sure the butter is softened to room temperature before mixing in the chopped herbs. This will make it easier to spread on the turkey.
- Tucking the wings and tying the legs together will help the turkey cook evenly and stay in place.
- Use a meat thermometer to ensure that the internal temperature of the turkey reaches 165°F before removing it from the oven.
- Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute and the meat to be more tender.
What To Serve With Spatchcock Turkey?
Here are some delicious side dishes that can be served with spatchcock turkey:
How To Store Spatchcock Turkey?
After cooking, you can store spatchcock turkey in the refrigerator or freezer.
- In The Fridge: To store in the refrigerator, first let the turkey cool down to room temperature. Then, carve the meat off the bone and place it in an airtight container or wrap it tightly with plastic wrap. You can also store the turkey in a resealable plastic bag. Store in the refrigerator for up to four days.
- In The Freezer: To store in the freezer, first let the turkey cool down to room temperature. Then, carve the meat off the bone and place it in a resealable freezer bag or an airtight container. Store in the freezer for up to six months.
It’s important to note that the longer the turkey is stored, the more its quality and taste may decline. When reheating, make sure to thoroughly cook the turkey to an internal temperature of 165°F (74°C) to prevent foodborne illness.
How To Heat Spatchcock Turkey?
There are a few ways to heat up spatchcock turkey depending on how it was originally cooked and how it was stored:
Always make sure to check the internal temperature of the turkey using a meat thermometer before serving. The internal temperature should reach 165°F to ensure it is fully heated and safe to eat.
How long does it take to spatchcock a turkey?
The backbone of the bird is removed (or you can ask your butcher to do it for you), and then the bird is spatchcocked by laying it out flat on a baking sheet before it is roasted. This method is most frequently utilized with chickens. A bird that weighs 10 pounds will be ready to eat after around 45 minutes when roasted at 450 degrees. Really.
How To Know When Spatchcock Turkey Is Done?
The best way to check if a spatchcock turkey is done is to use a meat thermometer. Insert the thermometer into the thickest part of the turkey, making sure not to touch any bones, and wait for a few seconds until the temperature stabilizes. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C). Another way to check is to pierce the thickest part of the turkey with a fork or knife, and if the juices run clear, the turkey is done.
What Is Best Temp To Cook Spatchcock Turkey?
The best temperature to cook a spatchcock turkey is 325°F (160°C). It’s important to use a meat thermometer to check the internal temperature of the thickest part of the turkey, which should reach at least 165°F (74°C) to ensure that it’s fully cooked and safe to eat. The estimated cooking time will depend on the weight of the turkey and the cooking method, but a good rule of thumb is to plan for about 12-15 minutes of cooking time per pound of turkey.
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Pioneer Woman Spatchcock Turkey Nutrition Fact
Serving Size: 4 ounces (113 grams)
- Calories: 190
- Fat: 10 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 75 mg
- Sodium: 180 mg
- Carbohydrates: 0 g
- Fiber: 0 g
- Sugar: 0 g
- Protein: 24 g