Cast Iron
Special Occasion Turkey
Popular on Food52
37 Reviews
drbabs
October 28, 2012
Wow,this was amazing. Thanks for a great recipe! Totally worth the prep time.
wssmom
October 21, 2012
So glad you submitted this to this contest!! Love the orange-thyme-onion flavors ...
hardlikearmour
October 21, 2012
Thank you! I sometimes think I get a little crazy with my Thanksgiving turkey, but I really want it to be the star of the meal.
fiveandspice
October 18, 2012
This is crazy awesome! I only roast turkey once a year (Christmas is pork centered for us), and even then, I've only been in charge of the Thanksgiving turkey for a few years, not enough experimental time to veer off much from just the most basic approach. But, I may have to petition the family and see if we can give something like this a trial run this year.
hardlikearmour
October 18, 2012
Thanks! I did quite a few trial runs using chicken, so maybe try that first as a means for convincing them.
vrunka
November 28, 2011
This was the basis for the turkey I made for Thanksgiving this year -- I didn't follow the recipe exactly, but I did use a shallot duck fat confit under the skin and let me tell you, it was fabulous! The meat was tender and full of flavor. And the stuffing that I baked under the turkey was ridiculously tasty -- probably because of the extra duck fat. Plus you got a very flavorful, herby, saucy topping for the meat with all the shallot mixture that comes spilling out as you carve. Who needs gravy?
hardlikearmour
November 29, 2011
I'm glad I could inspire you, and I love the idea of baking stuffing under the turkey! Will give that a go next year. Happy holidays!
SKK
October 15, 2011
Oh HLA, this sounds so good and I am too lazy to make it. Found myself wanting to take a nap about Step 3. So I sent this onto friends who promised to make it for me. Thanks for sharing this!
hardlikearmour
October 15, 2011
Why do you think I only cook turkey once or twice a year? I hope your friends make it and you enjoy it!
healthierkitchen
October 15, 2011
This sounds just perfect! I love all the flavors and though I've never spatchcocked a turkey, it seems like a great idea. Wondering, AJ and HLA, what size pan I might need to use.
hardlikearmour
October 15, 2011
Thanks, hk! I used a rimmed cookie sheet, the size that a normal silpat fits into - I think 18ish by 11ish.
luvcookbooks
October 15, 2011
This sounds delicious,aargersi. I'm always looking for ways to make turkey taste better, since I feel a need to make it on Thanksgiving and don't really like it. I was thwarted by the add recipes feature but was going to add a butterflied turkey with an Asian "butter" slipped under the skin. Glad this is here, same technique, different flavors!
Also thought I might be going to the emergency room while trying to cut up the turkey!! Next time I think I will ask the butcher to do the butterflying.
Also thought I might be going to the emergency room while trying to cut up the turkey!! Next time I think I will ask the butcher to do the butterflying.
hardlikearmour
October 15, 2011
Thank you & no worries! I like the idea of an asian flavor profile. I did a turkey several years back that had a 5-spice brine, and it was really yummy.
aargersi
October 14, 2011
This sounds insanely good! I will be applying duck fat this year even if I don't butterfly - you are genius!!
hardlikearmour
October 14, 2011
I cannot take credit for the duck fat! I thought it was genius when I saw it on the food network last year, though I scaled back quite a bit on how much I used. It does add flavor, especially to the breast meat, and I know it'll be right up your alley. Here's the link to the food network recipe I got the idea from: http://www.foodnetwork.com/recipes/countdown-6-roasted-thanksgiving-turkey-my-way-recipe/index.html
Niknud
October 14, 2011
Oh that confit sounds amazing! I'm with you on the splitting of the turkey - it's one of the few times a year where I bust out the intimidating cleaver and have at it. Rather like splitting a log - you just hope you hit it in the right spot. :) Love the citrus in there - yah Thanksgiving!
hardlikearmour
October 14, 2011
Thanks, Niknud! My turkey was small but strong ;) When I get a chance I want to find some other uses for the confit. I bet it would be great with a lot of things.
gingerroot
October 14, 2011
You had me at shallot-duck fat confit, hardlikearmour. I also love the idea of a honey and salt brine. With the oranges and spices I bet this is incredibly fragrant as it is cooking. YUM!
hardlikearmour
October 14, 2011
Thanks, gingerroot! The honey and salt dry brine worked really well. Last year I did a plain salt dry brine, and had to rinse out pockets of salt. With the honey-salt after 24 hours in the fridge the salt had completely disappeared, so no rinsing, and the meat was seasoned nicely.
lapadia
October 14, 2011
A "labor of love" indeed, my hat's off to you, HLA!
hardlikearmour
October 14, 2011
Thanks, lapadia! Labor of love is just the polite way of saying pain in the rear!
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