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flour poultry chicken turkey turkey breast oven knife watch juice breast roasted butter pepper

ers, have pre-mix to add to your aft ROASTED BUTTERNUT SQOUASH WITH SEED GREMOLATA Butternut squash and tasty seed gremolata are an elegant side to serve at any occasion. URKEY 7 cup butter 1tbsp poultry seasoning Atsp dried thyme 1 10-12 lb. turkey 5 garlic cloves, peeled and halved 1 large onion, cut into 8 pieces salt and pepper to taste % cup turkey drippings all-purpose flour 1-12 cups turkey or chicken broth salt and pepper to taste WATCH HOW TO COCKED TURKEY & PAN GRAVY E | LANGLEY, BC . Preheat the oven to 450°F. Melt butter in a small saucepan over medium heat. Stir in poultry seasoning and thyme. Turn off the heat and allow butter to infuse with spices while you prepare the bird. . To spatchcock the bird, place on a stable cutting board breast-side down. Use a very sharp knife or poultry shears to cut down both sides of the backbone, then remove it. Flip the turkey breast-side up and press down on the centre of the breast to break the breastbone and flatten it. . Put the backbone, garlic and onion pieces into a large roasting pan. Transfer spatchcocked turkey to the pan, breast-side up. Spoon butter mixture over turkey and sprinkle liberally with salt and pepper. . Roast uncovered for 20 minutes. Remove from oven, baste with accumulated pan juices, then return to the oven. Reduce heat to 400°F. If you think the turkey is browning too quickly, reduce the temperature to 350°F. . After 15 minutes, use an instant-read thermometer to check the turkey’s internal temperature in the meatiest part of the thigh. When the thermometer registers 180°F (82°C), carefully transfer turkey to a clean cutting board and allow it to rest at least 15 minutes, tented with tinfoil. . Meanwhile, to make grawy, pour drippings, garlic and onion into a saucepan and bring to a boil over medium-high heat. Whisk in flour. Slowly whisk in stock and return to the boil. Cook until desired consistency. For a smooth gravy, strain out garlic and onion. Season with salt and pepper to taste. Keep warm while carving the turkey, then transfer to serving vessel. SPATCHCOCK A TURKEY