Cut out the backbone, press it flat and it roasts in about 80 minutes at high heat. Every bit of skin crisps, and the white and dark meat finish together.
Ask the butcher to spatchcock it, or do it yourself Monday and dry-brine it flat.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Set the turkey breast-down on a board. With strong kitchen shears, cut along both sides of the backbone and pull it out (save it for gravy). Flip the bird over, open it like a book and press hard on the breastbone with both hands until it cracks and lies flat.
Mix the salt, pepper and sugar and season it all over. Refrigerate on a rack, uncovered, 1 to 3 days.
Heat the oven to 450°F. Scatter the onions, carrots, celery and thyme in a large rimmed sheet pan, add the stock, set a rack over them and lay the turkey on it, skin up, legs turned in. Rub with the oil. Roast 70 to 90 minutes, until the breast reads 155°F and the thighs 170°F.
Rest 30 minutes before carving. Strain the pan juices for gravy: the vegetables underneath make them deep and sweet.
Herb-roasted turkey breast2 hr 10 min · Gluten-free
Brown sugar and mustard glazed ham2 hr 30 min · Gluten-free, Dairy-free
Wild rice stuffed squash1 hr 30 min · Vegetarian, Gluten-free
Southern cornbread dressing2 hr
Buttery mashed potatoes1 hr · Vegetarian, Gluten-free
Honey-roasted carrots with thyme40 min · Vegetarian, Gluten-freeEvery recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
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