Frog Style Turkey

How to Make Frog Style Turkey

1. 1

   Step 1: Dry-brine the turkey

   Active 15 min · Passive 720 min

   Remove giblets and pat the whole turkey dry with paper towels. Sprinkle the Kosher salt evenly over the skin, inside the cavity, and (where you can) under the skin of the breasts; season the surface with Black pepper. Place the turkey on a rimmed sheet or in a shallow pan, uncovered in the refrigerator for 8–24 hours to dry-brine and firm the skin.

   For this step

   • 12 lbWhole turkey (preferably 10–14 lb)
   • 3 tbspKosher salt
   • 2 tspBlack pepper, freshly ground
   
2. 2

   Step 2: Make the herb-garlic compound butter

   Active 10 min

   In a bowl, mash the Unsalted butter with Fresh thyme, Fresh rosemary, Garlic and the Zest of the Lemon; add 1 tablespoon Olive oil to loosen if needed and season lightly with Black pepper. Reserve about 2 tablespoons of the compound butter for rubbing the skin later and keep the rest accessible for tucking under the skin.

   For this step

   • 8 tbspUnsalted butter, softened
   • 2 tbspFresh thyme leaves, chopped
   • 2 tbspFresh rosemary, chopped
   • 6 clovesGarlic, minced
   • 1 eachLemon (zest + 1 large halved)
   
3. 3

   Step 3: Flatten the turkey frog-style

   Active 5 min

   Set the turkey breast-side up on a large cutting board. Using a sharp knife, slice between the legs and the cavity, careful to not cut the meat on the breast or leg.

   
4. 4

   Step 4: Separate the breast section

   Active 5 min

   Using poultry shears, carefully cut the sides of the cavity back (cutting the ribs) to allow the breast to open without removing the backbone;

   For this step

   • 1 batchAromatic vegetables (1 medium onion, 2 carrots, 2 celery stalks), roughly chopped
   
5. 5

   Step 5: Flip and Flatten

   Active 5 min

   Pull back the breast, rotating the breast so the internal cavity is exposed. Flip over the bird (cavity side down) and then press down firmly on the breast to flatten the bird into a single even layer (backbone remains attached). Tuck wingtips back and arrange the legs so the bird lies flat and even for roasting.

   
6. 6

   Step 6: Apply compound butter and prep the pan

   Active 15 min

   Loosen the skin over each breast with your fingers and spread the compound butter under the skin and over the breasts, using the reserved butter on the surface as needed; rub the outer skin lightly with the remaining 1 tablespoon Olive oil and additional Black pepper. Scatter the Aromatic vegetables in a large roasting pan, place halved Lemon and the flattened turkey on top (breast up), and tuck any loose skin to create an even surface.
7. 7

   Step 7: Roast, watching temperature not time

   Active 10 min · Passive 105 min

   Preheat the oven to 425°F (220°C). Roast the turkey at 425°F for 30 minutes to jump-start browning, then reduce oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast and the thickest part of the thigh reads 165°F (74°C); expect about 70–90 more minutes for a 12 lb bird (timing varies—use temperature). If the skin is browning too quickly, tent loosely with foil.
8. 8

   Step 8: Rest, carve and serve

   Active 15 min · Passive 20 min

   Remove the turkey from the oven and tent loosely with foil; rest 20 minutes so juices redistribute before carving. Carve the flattened bird into breasts and legs and measure the carved meat; one finished cooked frog-style turkey from a 12 lb (5.4 kg) bird yields roughly 6.6 lb (3.0 kg) carved meat—serve each portion as 1 serving (about 375g). Makes one cooked frog-style turkey; serve 1 serving (about 375g) (serves 8). Refrigerate leftovers within 2 hours and reheat to 165°F (74°C) before serving.
   

1. Remove giblets and pat the whole turkey dry with paper towels. Sprinkle the Kosher salt evenly over the skin, inside the cavity, and (where you can) under the skin of the breasts; season the surface with Black pepper. Place the turkey on a rimmed sheet or in a shallow pan, uncovered in the refrigerator for 8–24 hours to dry-brine and firm the skin.
2. In a bowl, mash the Unsalted butter with Fresh thyme, Fresh rosemary, Garlic and the Zest of the Lemon; add 1 tablespoon Olive oil to loosen if needed and season lightly with Black pepper. Reserve about 2 tablespoons of the compound butter for rubbing the skin later and keep the rest accessible for tucking under the skin.

3. Set the turkey breast-side up on a large cutting board. Using a sharp knife, slice between the legs and the cavity, careful to not cut the meat on the breast or leg.

4. Using poultry shears, carefully cut the sides of the cavity back (cutting the ribs) to allow the breast to open without removing the backbone;

5. Pull back the breast, rotating the breast so the internal cavity is exposed. Flip over the bird (cavity side down) and then press down firmly on the breast to flatten the bird into a single even layer (backbone remains attached). Tuck wingtips back and arrange the legs so the bird lies flat and even for roasting.

6. Loosen the skin over each breast with your fingers and spread the compound butter under the skin and over the breasts, using the reserved butter on the surface as needed; rub the outer skin lightly with the remaining 1 tablespoon Olive oil and additional Black pepper. Scatter the Aromatic vegetables in a large roasting pan, place halved Lemon and the flattened turkey on top (breast up), and tuck any loose skin to create an even surface.
7. Preheat the oven to 425°F (220°C). Roast the turkey at 425°F for 30 minutes to jump-start browning, then reduce oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast and the thickest part of the thigh reads 165°F (74°C); expect about 70–90 more minutes for a 12 lb bird (timing varies—use temperature). If the skin is browning too quickly, tent loosely with foil.
8. Remove the turkey from the oven and tent loosely with foil; rest 20 minutes so juices redistribute before carving. Carve the flattened bird into breasts and legs and measure the carved meat; one finished cooked frog-style turkey from a 12 lb (5.4 kg) bird yields roughly 6.6 lb (3.0 kg) carved meat—serve each portion as 1 serving (about 375g). Makes one cooked frog-style turkey; serve 1 serving (about 375g) (serves 8). Refrigerate leftovers within 2 hours and reheat to 165°F (74°C) before serving.