Roasted Spatchcocked Turkey with lemon-herb butter

Barry has spatchcocked and roasted chicken many time so when the November/December 2017 issue (#126) of Cuisine at home arrived with a roasted spatchcocked turkey on it’s cover, he vowed to prepare our bird using that method.

We like this method as it creates a tender bird with even browning and crispy skin in less time that it takes to roast a whole bird. But when I realized he didn’t put our 13 pound turkey in the oven until 10 AM, I began to panic. He said, “Well, the recipe says two hours.” I said, “Yes, but sometimes recipes don’t have the correct time listed!” Visions of a 5 PM dinner began to swirl in my head!

Then . . . at noon, the bird was at temperature, nicely browned and with tender, juicy, perfectly flavored meat.

We will definitely be using this method again in the future.

Roasted Spatchcocked Turkey with lemon-herb butter    Serves approx. 12
INGREDIENTS

1 whole turkey (12 to 14 lb.)

1 stick unsalted butter, melted (8 tablespoons)

Minced zest of 1 lemon

1 tablespoon each minced fresh sage, rosemary & thyme

1 teaspoon kosher salt

Black pepper

Favorite dry poultry rub (such as Penzeys® Galena Street Rib & Chicken Rub) 

DIRECTIONS

Set a cooling rack inside a 11½ x 6 ½ x 1” baking sheet.

Spatchcock turkey following steps below, then pace on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

1. Remove the wishbone by running a knife along either side of the bone, then gently pull it out.
2. To remove the backbone, cut along both sides with a sharp pair of kitchen shears, reserve for stock.
3. Use your fingers to swipe away the membranes attaching the ribs to the carcass, then cut to remove.
4. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over.
5. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way.
6. Prevent the wing tips from burning while the turkey roasts by tucking them under the bird.

Preheat oven to 400°.

Combine butter, zest, sage, rosemary, thyme and 1 teaspoon salt.

Generously season both sides of turkey with salt, pepper & dry rub; brush with butter mixture.

Barry add seasoning to the back side of the bird and then added a few whole sage leaves.

He then covered the turkey with a rack and flipped it over; rack was then lowered into the roasting pan and the top side of the bird was seasoned.

Barry brushed the seasoned bird with butter mixture (above & below).

Bird is ready to go into the oven.

Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark.
Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.

Barry carving the turkey. 

Recipe without photos . . .

Roasted Spatchcocked Turkey with lemon-herb butter      Serves approx. 12

INGREDIENTS

1 whole turkey (12 to 14 lb.)

1 stick unsalted butter, melted (8 tablespoons)

Minced zest of 1 lemon

1 tablespoon each minced fresh sage, rosemary & thyme

1 teaspoon kosher salt

Black pepper
Favorite dry poultry rub (such as Penzeys® Galena Street Rib & Chicken Rub)

DIRECTIONS

Set a rack inside a 11½ x 6 ½ x 1” baking sheet. 

Spatchcock turkey following steps below, then pace on prepared rack. Reserve all turkey parts to make stock. Cover and refrigerate turkey until ready to roast.

1. Remove the wishbone by running a knife along either side of the bone, then gently pull it out.
2. To remove the backbone, cut along both sides with a sharp pair of kitchen shears, reserve for stock.
3. Use your fingers to swipe away the membranes attaching the ribs to the carcass, then cut to remove.
4. To help flatten the bird, crack the inside of the keel (breast) bone with a heavy knife. Now, flip turkey over.
5. Forcefully press down on the keel bone with the heel of your hand until you hear it crack and give way.
6. Prevent the wing tips from burning while the turkey roasts by tucking them under the bird.

Preheat oven to 400°.

Combine butter, zest, sage, rosemary, thyme and 1 teaspoon salt.

Generously season both sides of turkey with salt, pepper and dry rub; then brush with butter mixture.

Roast turkey until a thermometer inserted into the thickest part of the breast and thigh, but not touching bone, registers 165°, about 2 hours, covering with foil if turkey gets too dark.
Let turkey rest at least 20 minutes before carving. Reserve drippings for gravy.

Winning Walnut Pumpkin Pie from Salina Journal’s 2017 Smoky Hill Currents Holiday Edition

Barry and I were judges for the 2017 Salina Journal holiday cooking contest. Great opportunity to taste some regional recipes and to meet other judges who enjoy cooking and are involved in food related endeavors.

The recipe that stood out to me was a pumpkin pie entry that was topped with a walnut streusel and a turkey cut-out made from leftover dough. Not only was it striking in appearance, the texture was super creamy and the spices enhanced the overall flavor. Truth be told, I went back for quite a few samples and was determined to make this recipe for one of our Thanksgiving pies.

Luckily the 2017 Smoky Hill Currents Holiday Edition arrived last Sunday. Just in time for today's pie baking. Have to admit that I'm not usually a fan of sweetened condensed milk but in this recipe I believe it leads to the creamy texture.

And, I would be remiss to not mention that "the" pie was the overall contest winner. Discovered as I read the cookbook that Eileen Thibault, Salina. submitted the recipe. In addition she submitted several other winning recipes that appear in the Smoky Hill edition.

As you can see below, I opted for the simpler leaf garnish on my pie.

Contact the Salina Journal for extra copies of their 2017 cookbook.

Winning Walnut Pumpkin Pie -- Eileen Thibault, Salina

1 pie crust

1 (15 oz.) can pumpkin (I used homemade processed pumpkin puree)

1 (14 oz.) can sweetened condensed milk (I used a homemade variation)

1 egg

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

------

Walnut Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter, cut into pieces

3/4 cup walnuts, chopped

1. Preheat oven to 425°.
2. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, ginger, nutmeg, salt and 3/4 teaspoon ground cinnamon. 
   
3. Pour the mixture into the pie crust and bake for 15 minutes.
   
4. Meanwhile, prepare the Walnut Topping: Combine brown sugar, flour and 1/2 teaspoon ground cinnamon. Then, cut the cold butter into the sugar-flour mixture and stir in the chopped walnuts. 
5. After 15 minutes baking time, remove the pie and reduce the heat to 350°. 
6. Sprinkle Walnut Topping over the pie.
7. Return pie to the oven and bake for 40 minutes or until a sharp knife inserted into the center of pie comes out clean. (Adjust time as needed for your oven. I did cover the edges of my pie crust near the end and actually baked it only about 30 additional minutes and thought even then it was a bit browner than I'd prefer!)
8. Serve when cooked or cover and refrigerate until ready to serve.
9. And, of course, sweetened whipped cream is always a wonderful accompaniment to pumpkin pie!

Recipe without the photos . . .

Winning Walnut Pumpkin Pie -- Eileen Thibault, Salina

1 pie crust

1 (15 oz.) can pumpkin (I used homemade processed pumpkin puree)

1 (14 oz.) can sweetened condensed milk (I used a homemade variation)

1 egg

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

------

Walnut Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter, cut into pieces

3/4 cup walnuts, chopped

1. Preheat oven to 425°.
2. In mixing bowl, combine pumpkin, sweetened condensed milk, egg, ginger, nutmeg, salt and 3/4 teaspoon ground cinnamon. 
3. Pour the mixture into the pie crust and bake for 15 minutes.
4. Meanwhile, prepare the Walnut Topping: Combine brown sugar, flour and 1/2 teaspoon ground cinnamon. Then, cut the cold butter into the sugar-flour mixture and stir in the chopped walnuts. 
5. After 15 minutes baking time, remove the pie and reduce the heat to 350°. 
6. Sprinkle Walnut Topping over the pie.
7. Return pie to the oven and bake for 40 minutes or until a sharp knife inserted into the center of pie comes out clean. (Adjust time as needed for your oven. I did cover the edges of my pie crust near the end and actually baked it only about 30 additional minutes and thought even then it was a bit browner than I'd prefer!)
8. Serve when cooked or cover and refrigerate until ready to serve.
9. And, of course, sweetened whipped cream is always a wonderful accompaniment to pumpkin pie!

Voth's Quick & Easy Peppernut recipe as published in KANSAS! Magazine, winter 2017 edition

The story I wrote about Peppernuts for KANSAS! magazine, winter 2017 just arrived in the mail. The story covers those dainty, big-flavored cookies made in both commercial kitchens (The Peppernut Factory, Tecumseh; Main Street Cafe, Durham); Prairie Harvest, Newton) and home ovens (Jason Kohler, Abilene; Rhoda Frasier, Concordia; Diana Jost, Burdick) + a recipe from cookbook author Norma Jost Roth (a sampling of her work includes Peppernuts, Plain and Fancy, Mennonite Foods & Folkways from South Russia, vol. I and vol. 2 and Food, Feast & Fellowship from Jost Family Kitchens)

The winter issue of KANSAS! is dedicated to food and includes a listing of the top twenty local eateries in Kansas, a story about Liberal Pancakes & Lindsborg Waffles and much more. 

Below is the lead in and the recipe that Mrs. Voth used to take on the road. By the way, this dough really is easy to work with and the recipe is quick to make!

Now in her 90s, Norma Jost Voth is as excited about peppernuts as she was back when she was researching Mennonite foods and folklore for her books. Born and raised in Hillsboro, she now resides in California but still values her Kansas roots. Sharing family history has always been important to her, and over the years she has recorded many people’s folklore. Currently she is working on her own family history.

Although her books are full of peppernut recipes, this is one of her favorites. It is quick and easy, and the dough can be shaped and baked immediately, without chilling overnight. “It’s the one I made when I went on book tours,” she recalls.

Quick and Easy Peppernuts

INGREDIENTS

1½ cups granulated sugar

1 cup (2 sticks) butter or margarine

1 large egg

2 tablespoons white corn syrup

½ teaspoon anise oil (not anise extract)*

3½ cups sifted all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 teaspoon ground ginger

DIRECTIONS

1. In a mixing bowl, beat sugar and butter together until creamy. Beat in egg, syrup and anise oil.
   
2. In a separate bowl, sift together flour, baking soda, and spices. Gradually add to creamed mixture. Beat well.
   
3. Take small amount of dough and on lightly floured board roll into dime-sized ropes. With sharp knife dipped in flour or cold water, slice rope into ¼-inch pieces and place on greased (or sprayed) baking sheet. A simpler method of cutting is to hold small portions of rolled dough in left hand, and with kitchen scissors dipped in cold water, snip off small piece of dough directly onto greased (or sprayed) baking sheet. Allow enough space for peppernuts to expand slightly.

   

   Dough that is ready to roll out. 

   

   Dough rolled pencil thin.

   

   Dough snipped with kitchen scissors.

   

   Snipped dough arranged on sprayed parchment paper.
4. Bake in preheated oven at 350 degrees for approximately 7 to 12 minutes or until lightly browned. Cool. These peppernuts are very crisp and will last a long time if kept in airtight containers.
   
   
   
   

Recipe taken from Mennonite Foods & Folkways from South Russia, Volume 1, by Norma Jost Voth (Intercourse, PA: Good Books, 1990) pp. 379–80. Reprinted with the author’s permission.

*Anise oil is a pure essential oil extracted directly from the herbal plant anise or anise seed. Anise extract is made by combining a small amount of that essential oil mixed with alcohol to create a less intense flavoring.

The recipe as it appears in KANSAS!

Recipe without photos . . .

Quick and Easy Peppernuts

1½ cups granulated sugar

1 cup (2 sticks) butter or margarine

1 large egg

2 tablespoons white corn syrup

½ teaspoon anise oil (not anise extract)*

3½ cups sifted all-purpose flour 

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground cloves

1 teaspoon ground ginger

1. In a mixing bowl, beat sugar and butter together until creamy. Beat in egg, syrup and anise oil.
2. In a separate bowl, sift together flour, baking soda, and spices. Gradually add to creamed mixture. Beat well.
3. Take small amount of dough and on lightly floured board roll into dime-sized ropes. With sharp knife dipped in flour or cold water, slice rope into ¼-inch pieces and place on greased (or sprayed) baking sheet. A simpler method of cutting is to hold small portions of rolled dough in left hand, and with kitchen scissors dipped in cold water, snip off small piece of dough directly onto greased (or sprayed) baking sheet. Allow enough space for peppernuts to expand slightly.
4. Bake in preheated oven at 350 degrees for approximately 7 to 12 minutes or until lightly browned. Cool. These peppernuts are very crisp and will last a long time if kept in airtight containers.

Recipe taken from Mennonite Foods & Folkways from South Russia, Volume 1, by Norma Jost Voth (Intercourse, PA: Good Books, 1990) pp. 379–80. Reprinted with the author’s permission.

*Anise oil is a pure essential oil extracted directly from the herbal plant anise or anise seed. Anise extract is made by combining a small amount of that essential oil mixed with alcohol to create a less intense flavoring.