- Spatchcock and dry brine the turkey for
- Rinse off the turkey and pat dry
- Brush breast section with olive oil
- Separate the white from dark meat
- Remove the thigh bones, season, skewer, and truss with twine
- Breast side down in a cast iron skillet at 425º F for 30 minutes
- Put the stuffing in the skillet or a roasting pan piled into a flat pyramid
- Breast side up on top of the stuffing, and also add the dark meat sections on top of the remaining stuffing
- Brush the dark meat sections with oil
- 425º F for 30 minutes
- 350º F for 40 minutes (may be as few as 10 minutes - temp after 10 minutes to see where you are at)
- Breast 165º F / Dark meat 170º F
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