Ease of Preparation: Medium
Yield: 6 servings
ROASTED SPATCHCOCK TURKEY WITH RED BEANS AND RICE
Spatchcocking your turkey allows it to cook quicker and more evenly, for a moist and flavourful bird everyone around the table will be thankful for. Red beans and rice are a nutty and robust side to go with an expertly cooked bird.
Ingredients:
Spatchcock Turkey:
- ½ cup (120 ml) fresh lime juice
- ½ cup (120 ml) fresh orange juice
- 4 tablespoons (60 ml) tomato paste
- 1 tablespoon (15 ml) kosher salt
- 2 tablespoons (30 ml) white vinegar
- 2 tablespoons (30 ml) dried oregano
- 2 teaspoons (10 ml) ground cumin
- 12 cloves garlic, smashed
- ¾ cup (180 ml) extra-virgin olive oil
- 1 11-12-pound (5-6 kg) turkey
Beans and Rice:
- 3 cups (710 ml) chicken stock
- 2 cups (470 ml) long grain white rice
- 2 tablespoons (30 ml) vegetable oil, divided
- ½ small red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red Thai chili pepper, seeded and chopped
- 3 cloves garlic, chopped
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 2 teaspoons (3 ml) smoked paprika
- 3 Roma tomatoes, seeded and chopped
- 1 can (15 ounce/425 g) mixed beans, drained and rinsed
- Salt and pepper
- Fresh squeezed lime juice, to finish
Method:
For the Spatchcock Turkey:
In a food processor, make a marinade by blending lime juice, orange juice, tomato paste, salt, vinegar, oregano, cumin, and garlic.
While the motor is running, pour in a steady stream of olive oil, blending until everything is well-combined.
Set the marinade aside until needed.
Place the turkey on a cutting board, breast-side down.
Using heavy kitchen shears, cut along both sides of the backbone, from tail to neck, removing the backbone completely. Set the backbone aside for another use (or discard).
Pull the turkey open and flip it to breast-side up.
Press down on either side of the breast, pushing firmly to break the breastbone, and allowing the turkey to lie completely flat.
Loosen the skin over the breast, thighs, and legs.
Transfer the turkey, breast-side up, to a large, parchment-lined, rimmed baking sheet.
Stretch out the thighs and wings to create a wide flat surface area. Tuck the wing tips under the turkey to prevent overcooking.
Spoon about one-third of the marinade under the skin, massaging with hands to distribute evenly.
Pour the remaining marinade over the top and rub to coat the turkey completely.
Marinate in the refrigerator, uncovered, for at least 2 hours.
Preheat the oven to 375 F (190 C).
Transfer the pan with the marinated turkey directly to the oven and roast for 30 minutes, basting occasionally with the pan juices.
Cover with foil and continue roasting for 60-75 minutes, until a probe thermometer registers an internal temperature of 150 F (65 C).
Now remove the foil and baste the turkey with the pan juices, then cook, uncovered for an addition 10 minutes.
Remove from the oven, loosely tent with foil, and let the turkey rest for 20 minutes.
Before serving, carve the turkey, reserving all of the pan drippings for plating.
For the Beans and Rice:
While the turkey is in the oven, prepare the Beans and Rice.
Bring the chicken stock to a boil in a medium pot (fitted with a tight-fitting lid) over high heat.
Rinse long grain rice until water runs clear, then add the rice to the boiling chicken stock.
Reduce heat, cover, and cook for 15-18 minutes, or until chicken stock has been absorbed by rice.
Remove the pan from the heat and allow it to stand, covered, for 5-8 minutes to finish steaming.
Remove lid and fluff the rice with a fork.
Before serving, the vegetable oil in a large pan or wok and fry the onions, red pepper, green bell pepper, chili pepper, and garlic for approximately 4-5 minutes, until soft.
Add cumin, oregano, paprika, and tomatoes, then heat for 1 minute.
Add the cooked rice and season with salt and pepper and cook for 6-7 minutes, stirring occasionally, to crisp up the rice.
Add the rinsed beans to the pan, then mix until all the ingredients are all warmed through and evenly distributed.
To Serve:
Place carved slices of Spatchcock Turkey on top of a bed of Red Beans and Rice.
Drizzle with pan drippings, spritz with lime and serve immediately.
Enjoy!