BY CHERYL ORR

As Thanksgiving approaches we often reflect on the year and give thanks for friends and loved ones. This year, I’m so very thankful for the many people who bless my life, whether family or friends or acquaintances. The experiences we share with others are what make our lives rich. And when those experiences involve food, there is an extra layer of richness that creates a bond of love.

There are so many people with unfortunate circumstances where providing food is a struggle. I encourage everyone to consider a donation to the Food Pantry, to your church’s food drive, or paying forward to the person in line at our grocery store who can’t quite pay for their items, or inviting someone that is alone and without family to your table.

I am blessed and looking forward to spending Thanksgiving with some of my family this year. In the past few years at Thanksgiving I have spatchcocked a turkey and plan to do so again this year. I don’t recommend trying this with an enormous bird, but an average 12-pounder works wonderfully.

Spatchcocking is a method to prepare poultry for cooking by removing the backbone from tail to neck so that the bird can be opened out flat. This method results in a shorter cooking time. It also allows for easier access to the cavity and exterior of the bird for seasoning and even browning.

The origin of the term spatchcocking dates back to 18th-century Scotland. This method can be used for all types of poultry. I offer a cooking class with spatchcocked chicken, and my friend Cy Rich even spatchcocks his tiny quail for even cooking.

I like to spatchcock my birds with very sharp poultry shears, but a pair of sharp kitchen scissors or a sharp boning knife is a great way to prep your poultry as well.

This week I am sharing my recipe for Spatchcocked Roast Turkey with Gravy which provides a lovely crispy browned skin and very moist and flavorful meat. I hope you give spatchcocking a try if you have not yet already.

Enjoy and Thanksgiving blessings!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Spatchcocked Roast Turkey with Gravy

Serves 6-8

INGREDIENTS 

• 1 12- lb. turkey, fresh or thawed
• 1 cup baking powder
• 1 cup kosher salt
• ½ cup pepper
• 1 cup unsalted butter at room temperature
• 2 teaspoons thyme, halved
• 1 teaspoon rosemary, chopped, halved
• 2 teaspoons sage, halved
• 2 teaspoons garlic pepper, halved
• 1 teaspoon onion powder
• 2 onions, large sliced
• 6 carrots, whole
• 6 celery ribs whole
• 1 apple, halved
• 12 cloves garlic, whole
• 1 lemon, halved
• 3 cups white wine
• 1 tablespoon olive oil
• 4 cups chicken stock
• 1/3 cup sherry
• 1 teaspoon Better than Bouillion Chicken or Turkey
• ¼ cup heavy cream
• Salt and pepper to taste

PREPARATION

1. Set the turkey on a cutting board, breast side down with legs toward you. Remove neck and giblets from cavity. Pat turkey dry. Use sharp heavy kitchen shears to cut along both sides of the backbone to remove it. Save the bone for gravy stock. Flip the turkey over and press down on the breasts with the heels of your hands to flatten it a little. Transfer bird to a large sheet pan, breast side up. Gently loosen skin from flesh with fingers.
2. Combine salt, baking powder, and pepper. Season all sides with baking powder mixture.
   Refrigerate overnight.
3. Remove turkey from refrigerator one hour before cooking. Preheat oven to 450 degrees F.
4. Combine softened butter with half of herbs. Gently spread compound butter under all loosened skin.
5. In a large low-sided roasting pan place a layer of one sliced onion, 4 carrots, 4 celery ribs, half an apple, 6 cloves garlic, half a lemon. Pour 2 cups wine and 2 cups chicken stock into pan. Set turkey on vegetable layer, breast side up. brush with a thin layer of oil and sprinkle with garlic pepper.
6. Roast 1 ½ hours and check for temperature. It will cook much quicker than a traditional
   preparation. Remove turkey when breast reaches 155 degrees and tent with foil to rest.
7. While turkey cooks, place turkey neck and backbone in a stock pot, along with remaining
   vegetables, fruit, stock, wine, and seasonings. Add water if necessary to cover bones and simmer. When stock has cooked down, strain and discard solids. ( I normally begin cooking the stock hours before I cook the turkey, or the day before.)
8. When the turkey is resting, in a saucepan, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons flour. Whisk in 1/3 cup sherry. Slow whisk in stock to make a gravy. Add 1 teaspoon Better than Bouillion Turkey or Chicken flavor and cream. Season gravy with salt and pepper to taste.
9. Carve turkey and drizzle pan drippings over meat. Garnish with fresh herbs sprigs.

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Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.