Thanksgiving 2020: Try Chef Geoffrey Zakarian’s special Turkey recipe for holiday

We are here to make your 2020 Thanksgiving better, here’s a special Turkey two way recipe by the executive chef of many restaurants Geoffrey Zakarian.

Thanksgiving turkey recipe:

Ingredients

• Two 10-12 pound turkeys

• 2 tablespoon granulated onion

• 2 tablespoon granulated garlic

• 2 tablespoon celery salt

• 12 zested lemons

• 2 minced shallots

• Kosher salt

• Fresh ground black pepper

• ¼ cup fresh and minced oregano

• ¼ fresh and minced tarragon

• ¼ minced and fresh parsley, and 10 sprigs

• 1 cup extra-virgin olive oil

• 2 medium onions, cut in quarters

• 2 tablespoons fresh and minced thyme leaves, and 10 sprigs

• 2 fennel bulbs, quartered

• 2 cups white wine

• 4 roughly chopped carrots

• 2 cups chicken stock

Instructions

1. Spatchcock one turkey, in the morning before boiling. Get rid of the backbone by cutting 1 ½ inches to right and left of the backbone, starting from the front and then towards back. After removing the backbone, stock can be kept depends on the preference.

2. On a huge flat surface, place breast side up of the turkey. Then place a kitchen towel on top of the turkey and slowly press it downwards to make it flat. Both sides of spatchcocked turkey to be seasoned with 1 tablespoon of granulated garlic, celery salt and granulated pepper and onion

3. Season the turkey inside and out with remaining granulated onion, garlic and celery salt and with 1 tablespoon black pepper. Put both turkeys in the refrigerator for the whole night, without covering it.

4. On the next day, both turkeys should be left to come to room temperature.

5. Pre-heat oven to 400 degrees F, one rack of the oven should be kept in top third position and the other should be kept at the bottom lowest position.

6. Combine tarragon, minced thyme, minced parsley, oregano, shallots and lemon zest with pepper and salt in a bowl. The salt will draw flavor and moisture from the mixture. To form paste add olive oil. Divide mixture among both turkeys and spread on whole turkeys. Again season with pepper and salt. Cut 3 lemons into halves, fill cavity of the turkey with thyme sprigs, parsley and lemon halves.

7. Divide onions, fennel and carrots between baking sheets. Arrange spatchcocked turkey skin-side up on vegetables in one pan. In the other pan, put whole turkey breast-side up on vegetables. Divide wine and stock among 2 pans.

8. Put turkey on bottom oven rack and the other spatchcocked turkey on top oven rack and then roast, to prevent burning keep splashing pan juices and liquid to bottom of pans after every 30 minutes.

9. Keep eyes on both turkeys: when spatchcocked turkey turns brown, remove roasting pan and move the top oven rack to the middle spot. Now move spatchcocked turkey to bottom rack and whole turkey to middle rack and roast till thickest part of thighs registers 155 degrees F on instant-read thermometer. The whole turkey will take 2 hours and 25 minutes to 3 hours and spatchcocked turkey takes total of 2 hours. Keep them to rest for an hour before serving them.