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Discover my foolproof spatchcocked turkey recipe that feeds 20+ people with juicy, flavorful results. Perfect for hosting large Thanksgiving gatherings without the stress or dry meat. Its that time of the year again I cannot believe Thanksgiving is almost here. Where did the year go? Every November, my extended family gathers at my place we are talking about 22 hungry people expecting the perfect turkey dinner.
After years of Thanksgiving cooking disasters remind me to tell you about the Great Turkey Fire of 2018, I have finally perfected a foolproof turkey recipe that genuinely feeds a crowd and always gets compliments.
The Secret to a Juicy Thanksgiving Turkey That Serves 20+ People
The biggest challenge when cooking for a large Thanksgiving gathering is not just making enough food it is making sure everything stays moist and flavorful. Have you ever sliced into a beautiful looking turkey only to find it dry as cardboard We have all been there.
My secret weapon is a technique called spatchcocking which is just a fancy way of saying you remove the backbone and flatten the turkey before roasting. I know it sounds intimidating, but trust me, it is not that hard. And the results are phenomenal. The turkey cooks more evenly, in about half the time of a traditional roast turkey.
What You Will Need for This Crowd-Pleasing Thanksgiving Turkey
For this recipe, you need a large turkey I recommend at least 18-20 pounds if you are feeding a crowd of 20+ people. You will also need kitchen shears strong ones, a roasting pan, some butter, herbs, and a meat thermometer.
The meat thermometer is non-negotiable. I learned this the hard way after years of either overcooking the turkey until it resembled sawdust, or undercooking it and having to put it back in the oven while everyone sat at the table getting hungrier and crankier by the minute.
How to Prepare Your Thanksgiving Turkey When Cooking for a Large Group
The day before Thanksgiving, I take the turkey out of the fridge and spatchcock it. This process involves cutting out the backbone save it for gravy, flipping the bird over, and pressing down hard on the breastbone until it flattens. It is kind of therapeutic, actually especially after dealing with all the pre-holiday stress.
Then I make a compound butter with garlic, fresh herbs from my sad little garden somehow my rosemary always survives, even when I forget to water it for weeks, salt, and pepper. I rub this under and over the skin, cover the turkey, and put it back in the fridge overnight.
On Thanksgiving morning, I take the turkey out about an hour before cooking to let it come to room temperature. This helps it cook more evenly. Then I place it on a bed of roughly chopped onions, carrots, and celery in a large roasting pan and pop it in a 450°F oven for about 20 minutes before reducing the heat to 350°F.
The Perfect Thanksgiving Side Dishes to Complement Your Turkey
While the turkey does its thing, I focus on the sides. I am not going to lie I delegate as much as possible here. My sister brings her amazing mashed potatoes, my cousin handles the green bean casserole, and my aunt makes the cranberry sauce.
I do make my grandmother’s stuffing recipe, though. It is not Thanksgiving without it. And since I am not stuffing the turkey because it is spatchcocked, I bake it separately in a casserole dish, which actually makes it even better you get those crispy bits on top that everyone fights over.
Serving Tips for Your Thanksgiving Feast
When the turkey reaches 165°F in the thickest part of the thigh, I take it out and let it rest for at least 30 minutes. This is crucial. Do not skip this step. A properly rested turkey will be juicier, and it gives you time to finish up the gravy and warm up the sides.
For carving, I find it easiest to remove the legs and wings first, then slice the breast meat against the grain. Having a really sharp knife makes all the difference here. I serve everything family style, with the carved turkey arranged on a large platter surrounded by fresh herbs and orange slices if I am feeling fancy. Which, let us be honest, depends entirely on how much wine I have had by that point.
Every year, as I look around my table at everyone enjoying their meal, I feel grateful. Not just for family and friends, but also for finally figuring out how to cook a turkey that does not taste like shoe leather. So if you are cooking Thanksgiving dinner for a crowd this year, give spatchcocking a try.
Reference
Brewer, M. S., & Novakofski, J. (2008). Consumer quality evaluation of poultry products. Journal of Food Science Education, 7(4), 83–88. https://doi.org/10.1111/j.1541-4329.2008.00055.x
Jiang, Z., & Schilling, M. W. (2019). Effect of spatchcocking on cooking time, meat quality characteristics, cooking loss, and consumer preferences of whole turkey. Meat Science, 155, 61–68. https://doi.org/10.1016/j.meatsci.2019.05.005
King, N. J., & Whyte, R. (2006). Does it look cooked? A review of factors that influence cooked meat color. Journal of Food Science, 71(4), R31–R40. https://doi.org/10.1111/j.1750-3841.2006.00029.x
Centers for Disease Control and Prevention. (2022, November 22). Preparing your holiday turkey safely. U.S. Department of Health & Human Services. https://www.cdc.gov/foodsafety/communication/holiday-turkey.html