All this week, Travis Brust, Executive Chef at the Williamsburg Inn, is going to share his secrets to help make sure your Thanksgiving meal is a success. From his personal family recipes, to last-minute cooking tricks, to creative ways to use all those leftovers—he’s laying it all on the table. And what better place to start, than with (drum roll, please)…. the turkey.
In my family, it’s been an unspoken tradition that the men take on this task. And to be quite frank, I’ve never had any qualms about relinquishing that duty. I mean just looking at the massive, raw bird is enough to give me the heebie jeebies (or a serious case of the giggles). But this year, we’re hosting Thanksgiving dinner at our house, for eleven. Oh, yeah. The. Pressure. Is. On.
Each year seems to bring a new fad when it comes to cooking a turkey. Most of you will remember when deep-fried was the way to go. And who could forget the year when the word “brine” started popping up all over the Food Network? Well, in 2014, it seems “spatchcock” is all the rage. Ironically, it’s a term that’s been around since the 18th century. You butterfly the bird by splitting it down the middle and flattening it. This method allows the turkey to cook quicker while maintaining its moisture and developing intense flavors.
Not only is Chef Travis going to demonstrate how to spatchcock a turkey, he’s also going to provide a brine recipe (that includes brown ale) and a spice rub recipe that will transform an ordinary turkey into an extraordinary one. But, before we get started, you’ll need a good boning knife, poultry shears, and quite honestly, a tough stomach.
That’s because we start with… the butchering.
How to Spatchcock a Turkey
We decided to speed it up mainly for the faint of heart (like myself). Now I’m going to walk you through the process at a much slower pace.
#1 First, you cut away the neck fat. Then, rotate the bird breast-side down.
#2 Cut along both sides of the backbone, beginning at the tail end.
#3 Spread open the bird, remove the spine, and take the cartilage out from between the two breasts.
#4 Finally, roll the wings back so your turkey can fit in your container (or bag) for brining.
How to Brine a Turkey
There are three steps to cooking your turkey, and it starts with the brine. For simplicity, I’ve included all of the ingredients in one recipe. So first, take a look at what you’ll need. Then scroll down for step-by-step instructions on what to do.
- Ingredients for Brine
- 17-19 lb Turkey
- 3 cups Water
- 3 cups Ice
- 1/2 cup Salt
- 1/2 cup Brown Sugar
- 1/4 cup Mustard Seed
- 1 Tbsp Toasted Whole Peppercorns
- 3-5 Whole Bay Leaves
- 3 Bottles Brown Ale
- Ingredients for Spice Rub
- 1 Tbsp Kosher Salt
- 1 Tbsp Smoked Paprika
- 1 Tbsp Yellow Mustard Seed
- 1 Tbsp Black Mustard Seed
- 1 Tbsp Dried Rubbed Sage
- 1 Tsp Red Pepper Flakes
- 1 Tsp Fresh Ground Black Pepper
- 1 Tsp Granulated Garlic
- Mirepoix
- 1 Extra Large Carrot or 2 Medium Carrots (sliced)
- 2 Ribs of Celery (sliced)
- One Vidalia Onion (sliced)
- 3 Sprigs of Thyme
- 2 Sprigs of Rosemary
- Heat the water, salt, sugar, and spices in a pot until completely dissolved
- Then place all ingredients into a large container (tall enough to fit your turkey)
- Add 3 cups ice to “shock it”
- Add 3 bottles of brown ale to
- Add the turkey with legs and breast facing the bottom. You want the “good meat” to brine well.
- Place a towel over the top to help the bird stay hydrated
- Place in the fridge for a minimum of 12 hours
- Layer your “bed” of veggies and herbs on your roasting pan and place the bird on top
- Pat your turkey dry
- Add 3-4 Tbs of butter and massage into bird
- Give turkey a good “dusting” of the spices (be sure to find the fattest part of the turkey between the leg and thigh)
- Be sure all of the veggies are covered so they can “stew” and not burn
- Bake in oven for 1hr 20 min to 1hr 30 min
- Internal temperature should be 155 degrees (look for thickest part of turkey)
- Take it out and let it “carry over” to 165 degrees
The first step is to bring the water, salt, brown sugar, bay leaves, mustard seed, and toasted whole peppercorns to a boil. After they’ve all dissolved and heated up, add the three cups of ice to “shock it” before pouring in three bottles of Brown Ale.
For this recipe, we used one brewed specially for the Williamsburg Inn by St. George Brewing Company in Hampton.
Next, place the turkey in the container or bag you’re going to brine it in and pour the liquid over it (the level should cover just about all of the turkey). Place a clean dish towel over the top of the turkey to keep it hydrated before placing it in your refrigerator overnight or for a minimum of twelve hours. This brine still works for a turkey breast. If you go that route, Chef Travis says you should brine the breast for a maximum of ten hours.
How to Cook a Turkey
The next day brings more prep work. Before you can roast your turkey, you’re going to smother it in spices, including Chef Travis’ favorite: mustard seed.
Next, it’s time to cut up your mirepoix: one large carrot and two medium ones as well as 1 1/2 to 2 ribs of celery, and one Vidalia onion.
Take your sliced veggies and make a “bed” in your pan for your turkey to lie in. Be sure to cover as many as you can with the turkey so they can “stew” and not burn.
Then, pat your turkey dry with a paper towel before massaging in your butter (three to four tablespoons) and dusting it with your spices.
Finally, tack on the orange slices and pop in the oven.
For a 17 to 19 pound turkey, you will need to cook it in a convection oven at 350 degrees or in a standard oven at 375 degrees. Let the bird roast until it reaches an internal temperature of 155 degrees. This should take about 1 hr and 20 min to 1 hr and 30 min. Remove from the oven and let it “carry over” until it reaches 165 degrees.
Carve, and enjoy!
Join us again tomorrow when Chef Travis reveals his personal “must-have” Thanksgiving recipes (including his super secret one for dressing and a cranberry sauce that will blow your mind!)
If after all this, the thought of cooking a turkey still intimidates you, you can always head our way for dinner. The kitchen staff of the Williamsburg Inn has been busy this week, preparing 65 turkeys for Thanksgiving. Just don’t forget to send your compliments to the chef!
UPDATE: Here’s a link to the Inn’s 2016 Thanksgiving Dinner!
I wish you hadn’t sped up the spatchcock. It was not helpful to do so. If you are “faint of heart”, you’re not likely to use this method of cooking a bird..Please consider posting the video in real time so it can be useful. Thank you.