Ein klebriger, mit Honig glasierter Truthahn, den ich im Spatchcock-Verfahren zubereitet habe, was ihn zu einer tollen Ergänzung für den Weihnachtstisch macht.
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Category
Dinner
Servings
8
Prep time
30 minutes
Cook time
2 hours
A sticky honey glazed turkey that I've spatchcocked, making it a great addition to the Christmas table.
Ingredients
- 1 turkey, spatchcocked
- 50g salt
- 20g brown sugar
- 20g old bay seasoning
- 5g old bay seasoning
- 5g salt
- 100g butter
- 10g the above seasoning mix
- 40g brown sugar
- 60g butter
- 60g honey
Seasoning
Butter
Glaze
Directions
Start by making the seasoning mix.
- Next, spatchcock the turkey and lift the skin of the meat.
- Make the butter by mixing everything together and then rub 90% of it under the skin, all over the bird. Rub the remaining 10% over the top of the skin.
- Place the turkey onto a tray with a rack and season the turkey well. Place it in the fridge uncovered for 1-24 hours. Remove the turkey from the fridge and set your oven at 240°c.
- Make the glaze by placing all the glaze ingredients into a pot and bring to a boil. Let this simmer for 5-10 minutes and then take off the heat.
- Pour 1-2 cups of water into the roasting tray and roast the bird at 240°c.
- After 45 minutes in the oven, start glazing the bird every 10 minutes until all the glaze is used up.
- Pull the bird out of the oven when the temperature reaches 66°c at the thickest part of the breast.
Rest the bird for at least 40 minutes before carving.
