Spatchcock Cranberry Orange Glazed Turkey
Spatchcock Cranberry Orange Glazed Turkey is one of the fastest and easiest ways to get your Thanksgiving dinner on the table. The cranberry orange glazed gets a delicious flavor boost from Soy Sauce and seasonal spices.
I like to try something different when it comes to roasting a Thanksgiving turkey. If you’re not familiar with the spatchcock method, spatchcock is a fancy culinary term for butterfly. The backbone is cut from the turkey then it is spread out flat. This cuts the roasting time IN HALF! And coupled with the amazingly tasty crispy glazed skin, it truly is very good! I have great step-by-step instructions with pictures, showing How to Butterfly (Spatchcock) a Whole Chicken.
My go-to way to prepare turkey is usually butter rubbed skin with salt, pepper and herbs like rosemary, thyme and sage. This year, I took some help fromSoy Sauce that brings a special ‘umami’ taste to the glaze and gives it that sweet/salty balance which makes it a key ingredient for your holiday cooking.
I served this turkey with a side of the most delicious sweet potato and fennel gratin that is cooked stove top (recipe below). This is important, why? Because the oven is precious real estate on Thanksgiving day so anything you can cook stove top or slow cooker is a big help.
White sweet potatoes (yams can also be used) are simmered in a creamy, cheesy sauce that is infused with chopped fresh fennel and shallots. This is topped with a mix of panko bread crumbs and Parmesan cheese, then broiled until golden brown. There’s 3 Thanksgiving dishes done! 3 you say? Yes! The gravy is made as the turkey cooks. Check out my tips and the recipe below.
Tip #1: I like to refrigerate the turkey uncovered in the fridge for at least 2 hours. This dries out the skin and aides in getting a crispier skin when roasting.
Tip #2: Spatchcock or butterfly the turkey. This cuts down immensely on roasting time, it cuts it in half, actually, and it is so easy to do. I used a 12 pound turkey and it fits very nicely in my 12 x 15 inch roasting pan. This turkey would normally take about 3 ½ hours.
Tip #3: Vegetables and stock in the bottom of the roasting pan = gravy happens as the turkey cooks. I’ve been using this method for years and results in the most delicious gravy. All you do is strain and blend the juices with the onion and garlic, season and thicken.
Tip #4: When brushing the glaze onto the skin, lift the skin a little and put some directly onto the chicken meat for even more flavor.
Tip #5: Purchase a meat thermometer. It’s the only foolproof way of knowing if the turkey is cooked and more importantly, safe to eat. This is not the time for guess work.
Tip #6: Purchase an oven thermometer. None of the above will matter if your oven is running to hot or too cold. We want a successful Thanksgiving dinner.
An easy, holiday side dish is Crockpot Orange, Honey & Herb Glazed Carrots, that cooks while you prepare the rest of the meal.
If you’ve tried this Spatchcock Cranberry Orange Glazed Turkey or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below.