- Joined
- Feb 2, 2013
- Messages
- 3,619
Today on Cooking with Ulma Doctor..... (or should i say Antoiné 
)
I have gone completely out of the box and prepared a Citrus Spatchcock Turkey ala Antoiné today for our Easter dinner.
I'm not even qualified to cook for the Queen like @savarin is, but i try every once and awhile.
For the uninitiated, spatchcock is the process of cooking a turkey, fowl or other avian with the backbone removed, so the bird lays flat for cooking on the grill.
Antoiné, is my comical alter-ego while cooking- i often channel his divine guidance while pondering flavor and spice unions
today was no different.
from the air, i pulled the spice combination i would use....
juice of lemons, limes, and tangerines
thyme, basil, oregano , sage and rosemary
both fresh and granulated garlic, pink himalayan salt, and coarse black pepper
White wine and olive oil
the turkey was placed on the cutting board breast down, i used a 10" chef's knife to separate the spine from the bird
the bird was seasoned by drizzling the combined citrus juices, wine, and granulated garlic to wet the bird.
then dry seasonings were applied one at a time, they adhere immediately to the wet bird.
i let the very cold bird (29°F) set in open air for 2 hours to absorb the flavors and warm up a bit
citrus rounds were added to the bird
Traditionally, spatchcock is grilled.
i bucked tradition, i chose to slow roast at 325°F for 3 hours !
3Tbsp of pan grease was reserved for the gravy to be outlined below
Gravy:
the gizzard, neck, heart, and spine were sautéed in a few drops of olive oil until nearly blackened and removed form the saucepan
coarsely chopped carrots, onion, and celery were sautéed until nearly blackened
the giblets, neck and spine were returned to the saucepan
the saucepan was deglazed with 1/2c of white wine -the aromatics of this process is amazing
after deglazing, i added 32oz of prepared chicken stock and left the saucepan at a low rolling boil for 1-1/2 hours
the stock was strained through a colander, allowing larger bits of goodness to get into the gravy base
the gravy base was set aside (about 3 cups were rendered)
3 Tbsp of butter was melted in the saucepan
4Tbsp of all purpose flour was added to make the rouge (edit:roux)
the roux is cooked at medium heat until it develops a deep brown color
the gravy base is very slowly added to the saucepan by whisking
about 3 or 4 tablespoons of turkey grease from the cooked bird is added to the saucepan
add 1/4 cup white wine to saucepan
bring saucepan to low boil on medium low heat
salt, pepper to taste
Yum!
The turkey turned out amazing!!!!
deep color on the outside, moist goodness in the middle!!
If you have not tried this, you might wanna try
)I have gone completely out of the box and prepared a Citrus Spatchcock Turkey ala Antoiné today for our Easter dinner.
I'm not even qualified to cook for the Queen like @savarin is, but i try every once and awhile.
For the uninitiated, spatchcock is the process of cooking a turkey, fowl or other avian with the backbone removed, so the bird lays flat for cooking on the grill.
Antoiné, is my comical alter-ego while cooking- i often channel his divine guidance while pondering flavor and spice unions
today was no different.
from the air, i pulled the spice combination i would use....
juice of lemons, limes, and tangerines
thyme, basil, oregano , sage and rosemary
both fresh and granulated garlic, pink himalayan salt, and coarse black pepper
White wine and olive oil
the turkey was placed on the cutting board breast down, i used a 10" chef's knife to separate the spine from the bird
the bird was seasoned by drizzling the combined citrus juices, wine, and granulated garlic to wet the bird.
then dry seasonings were applied one at a time, they adhere immediately to the wet bird.
i let the very cold bird (29°F) set in open air for 2 hours to absorb the flavors and warm up a bit
citrus rounds were added to the bird
Traditionally, spatchcock is grilled.
i bucked tradition, i chose to slow roast at 325°F for 3 hours !
3Tbsp of pan grease was reserved for the gravy to be outlined below
Gravy:
the gizzard, neck, heart, and spine were sautéed in a few drops of olive oil until nearly blackened and removed form the saucepan
coarsely chopped carrots, onion, and celery were sautéed until nearly blackened
the giblets, neck and spine were returned to the saucepan
the saucepan was deglazed with 1/2c of white wine -the aromatics of this process is amazing
after deglazing, i added 32oz of prepared chicken stock and left the saucepan at a low rolling boil for 1-1/2 hours
the stock was strained through a colander, allowing larger bits of goodness to get into the gravy base
the gravy base was set aside (about 3 cups were rendered)
3 Tbsp of butter was melted in the saucepan
4Tbsp of all purpose flour was added to make the rouge (edit:roux)
the roux is cooked at medium heat until it develops a deep brown color
the gravy base is very slowly added to the saucepan by whisking
about 3 or 4 tablespoons of turkey grease from the cooked bird is added to the saucepan
add 1/4 cup white wine to saucepan
bring saucepan to low boil on medium low heat
salt, pepper to taste
Yum!
The turkey turned out amazing!!!!
deep color on the outside, moist goodness in the middle!!
If you have not tried this, you might wanna try
Last edited:
