Ah, the irresistible allure of Cowboy Butter Turkey—just saying it makes my mouth water. Imagine the golden-brown turkey, glistening with a rich, buttery glaze that whispers of campfire tales and wild, open plains. This dish is the essence of adventure on a plate, perfect for a feast that might just be too memorable to ever forget.
Steps
- Preheat your oven to 450°F and position the oven rack to its lowest setting. Prepare a large baking pan by placing a wire rack inside it.
- Remove the giblets and neck from the thawed turkey, and thoroughly dry both the inside and outside with paper towels.
- Place the turkey breast side down on a work surface and use poultry shears to cut along each side of the backbone to remove it.
- Flip the turkey so it’s breast side up and press down firmly on the breastbone to flatten it. Turn the turkey legs inward towards the breast.
- Arrange thyme, parsley, lemons, onions, garlic, potatoes, and celery evenly in the prepared baking pan. Pour turkey broth over the vegetables.
- Place the wire rack over the vegetables and position the turkey on top. Tuck wing tips behind the breast and trim excess skin or fat around the neck.
- Gently loosen the turkey skin without detaching it and rub ½ cup of cowboy butter underneath. Rub another ½ cup over the outside of the turkey.
- Melt the remaining cowboy butter and use an injector to distribute it evenly into the turkey meat, aiming for 2-3 spots in each large section.
- Roast the turkey for 60-90 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast.
- Remove the turkey from the oven, loosely tent it with foil, and let it rest for 15 minutes before carving.
- Use a slotted spoon to remove the vegetables from the pan and reserve them as a side dish. Strain the pan drippings into a bowl, discarding solids.
- Skim excess fat from the drippings and adjust to 1½ to 2 cups with turkey broth if needed. Whisk flour with some drippings to make a paste.
- In a saucepan over medium heat, add drippings and paste, stirring constantly until the gravy thickens, about 5-7 minutes. Adjust seasoning as necessary.
- Carve the turkey and serve it with the roasted vegetables and prepared gravy.
Ingredients
- 1 large turkey (12-15 pounds), thawed
- 4 servings cowboy butter, at room temperature
- 3 fresh thyme sprigs
- 2 fresh parsley sprigs
- 2 medium lemons, sliced into wedges
- 2 large red onions, sliced into wedges
- 6 garlic cloves
- 2 large Yukon gold potatoes, peeled and cut into 2-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- ½ cup (120 g) turkey broth
- 2 tablespoons all-purpose flour
- Kosher salt and black pepper, to taste
FAQ
- What is a spatchcock turkey and why is it used?
- A spatchcock turkey is a bird that has had its backbone removed so it can be flattened or ‘butterflied’ before cooking. This method allows for faster and more even cooking, resulting in juicy meat and crispy skin. It also helps prevent the breast meat from drying out while the legs finish cooking.
- Can I make Cowboy Butter Turkey without spatchcocking it?
- Yes, you can prepare Cowboy Butter Turkey without spatchcocking. Simply roast the whole turkey, following the same seasoning and buttering steps. Keep in mind that this will increase the cooking time, so ensure the internal temperature reaches 165°F for the breast and 175°F for the thighs.
- How can I store leftover turkey?
- Allow the leftover turkey to cool to room temperature before storing it. Do not leave it out for more than 2 hours. You can refrigerate it for 3-4 days or freeze it for up to 3 months, preserving its flavor for future meals.
- What should I do with the turkey giblets, backbone, and neck?
- The turkey giblets, backbone, and neck (excluding the liver, which can become bitter) can be used to make a homemade turkey stock. Follow a chicken stock recipe, substituting the chicken with these turkey parts, to create a flavorful stock ideal for soups, gravies, or sauces.
- How do you smoke a Cowboy Butter Turkey?
- To smoke a Cowboy Butter Turkey, preheat your smoker to 225°F to 250°F and use wood like apple, cherry, or hickory for added flavor. Prepare the turkey as per the recipe, then place it breast side up in the smoker for 3-4 hours until the internal temperature reaches 165°F in the breast and 175°F in the thighs. Let it rest for 15-20 minutes before carving and serving.
Tips
- Prepare Cowboy Butter in Advance: To save time on the day of cooking, prepare the cowboy butter up to a week ahead. This compound butter is essential for infusing rich flavors into the turkey, so having it ready will streamline the cooking process.
- Use Fresh Herbs for Enhanced Flavor: Opt for fresh thyme and parsley to complement the cowboy butter. If using dried herbs, remember to adjust the quantity—1 teaspoon of dried thyme can substitute for 3 sprigs of fresh thyme, and 2 teaspoons of dried parsley can replace 2 sprigs of fresh parsley.
- Flatten the Turkey for Even Cooking: Spatchcocking the turkey by removing the backbone allows for a more even and faster cook. This technique helps ensure the breast meat remains juicy while achieving crispy skin.
- Monitor Internal Temperature: When cooking, always check the internal temperature to guarantee doneness. The thickest part of the breast should reach 165°F, while the thighs should be at 175°F for perfectly cooked meat.
Equipment
- Poultry Shears – Essential for spatchcocking the turkey by removing the backbone.
- Meat Injector – For injecting the melted cowboy butter into the turkey.
- Wire Rack – To place the turkey on top of the vegetables in the baking pan.
- Large Baking Pan – To accommodate a spatchcocked 12-15 pound turkey along with vegetables.
- Fine Mesh Strainer – For straining pan drippings to make gravy.
- Instant-Read Meat Thermometer – To ensure the turkey reaches the correct internal temperature for safe consumption.
