Hoping that everyone had a healthy and happy holiday!
Here’s the latest recipe I developed for Art+Cook. It’s a Spatchcock Turkey, seasoned with a dry rub, then made even more delicious by using a shallot-herb compound butter. I included Latin, Mediterranean, and Asian-style versions of the dry rub, depending upon your preference.
Spatchcocking the bird significantly cuts down on cooking time and keeps both dark and light meat moist and flavorful. As for the skin, it caramelizes and crisps as it cooks, making it impossibly hard to resist.
The spatchcocking technique and this recipe work just as well for chicken or an oven stuffer roaster (which is just a larger young chicken that’s over a certain weight). You can use the same quantity of rub and halve the compound butter. Better yet, make the entire recipe for the compound butter, use part of it for the bird, and save the remainder another use. For example, it would make a lovely loaf of tasty garlic bread; slice a baguette in half lengthwise, slather with the butter, sprinkle generously with salt and granulated garlic, and bake until the butter melts and the bread is toasty.
Let me know what you think!
Giving credit where credit is due:
Food Stylist: Helena Picone
Photographer: Hallie Burton
Prop Styling: Brooke Deonarine
Recipe Developer: Diana Andrews