Need advice for my 16 lb bird using this recipe
Hi, this is my first time making Thanksgiving and a turkey. I ordered a fresh turkey, about 16 lbs spatchcocked. I have two questions: 1) I am concerned that my roasting pan won't fit the bird flat. Won't it mess up this concept if I can't do it completely flat? Even a large cookie sheet isn't any bigger than my roasting pan; 2) I saw a great buttermilk brine idea (just buttermilk and salt). Can I still use that brine and then use these cooking directions? That recipe only gives directions for a 10-12 lb bird. I love that this one gives directions per pound. Thanks
/d685e37d-f6fc-4387-b6e4-383bd1b05ee1--food52_11-06-12-0700.jpg)
Recipe question for:
Roast Spatchcocked Turkey
Recommended by Food52
4 Comments
I agree with Antonia about using a sheet pan. It’s odd that the photo with the recipe shows the bird on a sheet pan but the recipe talks about a roasting pan.
I use 1 helpful tip. If the bird is large I put it in a jumbo zip loc bag ( the kind you can use for a blanket) and hold it in a cooler to free up fridge space. Once I started spatchcocking & brining I’ve never used any other method. Good luck!
N
I can help with one of your questions - fitting the large spatchcock turkey into roasting pan.
Either ask your turkey provider cut it in half or - if you already picked it up - do it yourself.
Then cook in two roasting pans (your regular and maybe a foil one from grocery store).
Serve however you planned - on one very large platter or two regular sized ones.