Monthly Archive for February, 2021

Spatchcocked Turkey Breast Roasted w/ Veggies

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Believe it or not, I’ve never made turkey until a couple of weeks ago! Since I missed my turkey fixes this past holiday season due to the pandemic I’ve been craving it lately. I decided to start small and just make a turkey breast instead of  the whole bird. It’s been super cold here in St. Louis so it’s the perfect time to fire up the oven. A good pair of kitchen shears is essential for this recipe. You’ll see what I mean when you spatchcock the breast.

Spatchcocked Turkey Breast Roasted w/ Veggies

Ingredients:

7 pound turkey breast (fresh, skin on and bone in)

1 pound carrots (cut into large pieces)

2 yellow onions (cut into large pieces)

1 red bell pepper (cut into large pieces)

2 jalapenos (halved and thinly sliced)

1 head garlic (cloves peeled and crushed)

2 pound butternut squash (cut into large pieces)

1 pound crimini mushrooms (halved)

1 1/2 tablespoons oregano (for veggies)

1 1/2 tablespoons olive oil (for veggies)

1 1/2 tablespoons salt (for veggies)

**plus more salt for rubbing on turkey 

Mixture for brushing on turkey:

4 cloves garlic (pressed)

1 1/2 tablespoons olive oil

1 1/2 tablespoons chives (chopped)

1 1/2 tablespoons butter (melted)

Procedure:

1) Spatchcock turkey breast, pat dry and rub salt on and under skin; place in baking dish then put in fridge uncovered for 4 hours to air dry.

2) 1 hour prior to roasting, remove turkey from fridge to take chill off.

3) Preheat oven to 450 degrees F.

4) Prep veggies, place in roasting pan then toss w/ olive oil, oregano and salt.

5) Place turkey on veggies and brush oil mixture under skin, then skewer skin (to prevent from retracting) and brush remaining oil mixture on skin.

6) Put turkey and veggies into oven (on middle rack); after 1/2 hour reduce temperature to 350 degrees F, loosely tent turkey w/ foil and continue roasting until internal temperature of turkey is 155 degrees F and juices run clear (check temperature occasionally during roasting; remove foil from turkey 20 minutes before it’s done; turn oven to broil for last 1 to 1 1/2 minutes to crisp turkey skin).

7) Remove turkey and veggies from oven; place turkey on cutting board and let rest uncovered for 15 – 20 minutes (internal temperature will rise to 165 degree F).

8) With oven still on broil, stir veggies and return to oven for 5 minutes or until veggies are browned in spots, then remove from oven.

** Total roasting time for turkey: 1 hour and 55 minutes (approx. 16 1/2 minutes per pound).

Serve w/ brown rice or your starch of choice. 

Stay warm and eat well!!

Bruno