you've got some hyper-concentrated stock to add to your gravy once the turkey has rested you can go ahead and carve as desired next up the ever popular oven bag method these are available at your local grocer and is basically the same as the foil method but the bag traps a whole lot more moisture even after cutting a half dozen ventilation slits in the top of the bag we're still cooking the turkey in an extremely humid environment which helps keep it moist same deal NUMBER_TOKEN for about two hours or until the thickest part of the breast registers NUMBER_TOKEN then we're going to liberate the turkey from the bag so it can crisp up we're gonna place it on a rack so that it is elevated above all the drippings and look at all the drippings that that bag preserved and then no matter how you're cooking your turkey when it comes time to crisp it up it can help to brush it down with fat you can use clarified butter oil chicken or duck fat before plopping it back into a NUMBER_TOKEN degree fahrenheit oven preferably with convection for anywhere from NUMBER_TOKEN to NUMBER_TOKEN minutes until thoroughly browned and i learned a valuable lesson from this bird don't brown your turkey over the drippings as you can see i think the bottom brown much worse than the top because of all the steam coming off the liquid still it's gonna make for good eating after its NUMBER_TOKEN minute rest i'm going to carve it up by carefully removing the breasts and slicing them across the grain and not only is this turkey delicious and juicy you can actually see the butter in the meat those flavor injectors are like NUMBER_TOKEN online and they're worth every penny next up we're going with spatchcocking definitely my favorite method for making a turkey not only because you get uniformly crispy skin but because it cooks in less than half the time we're going to start by using some sharp kitchen shears to remove the turkey's spine then you can optionally remove the wishbone for easier slicing down the line you have to place shallow cuts down the sides of the bone until you can pull it free it's kind of a pain in the ass but you have to ask yourself do you want your pain in the ass now or later when you're actually serving your guests once you got that out of there it's time to press the turkey flat this little bit easier if you place a little snip at the base of the breastbone flip the turkey over and press down hard between the breasts this gives you a sort of flat splayed out turkey that is going to cook more evenly you can prepare it however you like i like to go with a dry bread lightly coating in the salt and baking powder mixture before resting in the fridge uncovered for NUMBER_TOKEN hours doing the usual thing of separating the skin from the meat so the fat can render out more effectively and if you're not injecting flavors into the meat you can still help to poke the skin a number of times particularly in the thicker fat deposits you can use a safety pin or a cocktail pick like this one this is going to help the fat render out even further we're placing this on a rack set over our vegetables in a foil lined rimmed baking sheet before baking at NUMBER_TOKEN degrees fahrenheit preferably with convection for only like NUMBER_TOKEN minutes until the thickest part of the breast registers NUMBER_TOKEN and the dark meat NUMBER_TOKEN
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