A Spatchcock Turkey Adventure

I know, the holidays are over.  Turkey Day is but a memory and holiday feasts are past. For many the thought of turkey has been put to rest for another year, but not in Mama D’s Kitchen. I was once again given a turkey at work and as the holidays played out I, didn’t have an opportunity to cook it, so the little fella sat in the freezer waiting for the time to be right to bring joy to the table.

That time came last weekend when a cold spell kept us indoors and something from the oven just seemed right. I’ve been intrigued by the idea of “spatchcocking” a turkey. It is somewhat of a trend these days and though it is not my style, I thought I’d take a brief ride on the bandwagon. Little did I know….

Spatchcocking is the act/art of removing the backbone from a fowl, breaking the breastbone and creating if not a poultry pancake, a relatively flat bird. This flat bird has the ability to brown on all skin surfaces and cook in record time. That is, once you have the backbone out. Poultry shears are the tool of choice to accomplish this. Alas, my poultry shears have disappeared. They were my mother’s, and as mothers will do, she created such fear that I might cut off a finger that I put them in a drawer or box somewhere to protect my digits from certain peril and thus lost track of them.

Not to fear (I thought), I had brand new kitchen shears and Papa D (complete with latex-free gloves) to take on the task. This would be quick and easy…not so much. Turkey bones are tough and the process feels a little like surgery gone terribly wrong. After a 30 minute wrestling match the backbone was out and off to the stock pot. Papa D cracked the breastbone with his gloved hands while standing on  a step stool for leverage (I’m  glad the online directions suggested that, and that I didn’t scoff at the suggestion). At last, the bird was laid out to meet its ultimate date with destiny.To make sure he would retain his innate moistness, I coated him with herb laced butter and olive oil, making sure that he was well lubed under the skin as well. Finally he was ready for the oven.An hour later he was beautifully golden and at the correct internal temperature. After a bit of a rest the bird was carved with the greatest of ease and became the star attraction of a wonderful meal. Will I do this again? Absolutely. Will I invest in poultry shears? Damn skippy.As with every turkey ever served there was an abundance of leftovers. There were sandwiches and salads and care packages to the children, and I still had enough left to create a casserole. I decided to make my version of Chicken Divan. This casserole from the 50’s features broccoli, and chicken in a creamy cheese laced sauce. I elaborated on the idea by switching the protein to turkey and adding mushrooms, garlic, and shallots to the sauce.Milk, turkey stock, and a touch of sherry were the liquid base of the sauce. Herbs de Provence and Dijon mustard bumped up the flavor and created a sauce that beautifully coated the broccoli and turkey.

A cheese laced panko crumb topping ensured that it would emerge from the oven golden and delicious. And it did.I made a casserole that served three generously. An odd number, I know, but it makes a lovely dinner for two and some lucky person gets a fabulous lunch the next day. If you have more mouths to feed, you can easily double this recipe.

Turkey Divan

Print Recipe

This is a rich and hearty casserole that works just as well with chicken.

Servings

3

Servings 3

Turkey Divan Print Recipe This is a rich and hearty casserole that works just as well with chicken. Servings 3 Servings 3

Ingredients

• 2 Large Broccoli Crowns Cut into medium florets
• 2 Cups Cooked Turkey Chopped in bite size pieces
• 4 Ounces Crimini Mushrooms Halved and sliced
• 1 Large Shallot Chopped
• 3 Cloves Garlic Minced
• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Olive Oil
• 2 Tbsp. Flour I used Wondra
• 1/4 Cup Dry Sherry
• 3/4 Cup Turkey Stock You can substitute chicken stock
• 3/4 Cup Milk 2% is fine
• 1 Tsp. Dijon Mustard
• 1/2 Tsp. Herbs de Provence
• 3 Ounces Swiss Cheese Finely grated, divided
• 2 Tbsp. Grated Parmesan Cheese
• 1/2 Cup Panko Crumbs
• Pepper and Salt To taste
• Cooking Spray

Servings:

Instructions

1. Blanch and shock the broccoli: Cook the florets in boiling salted water for about 1 minute. Remove to a bowl of ice water to stop the cooking. Drain well, pat dry, and place in a single layer in a baking dish that has been lightly coated with cooking spray.
2. Layer the turkey on top of the broccoli.
3. In a medium saucepan, melt the butter and olive oil together. Add the mushrooms. shallot, and garlic and cook stirring frequently until everything is soft and fragrant. This should take 5 - 7 minutes.
4. Add the sherry to the pan and sprinkle the flour in as well. Whisk constantly to keep things smooth and allow to cook for 2 minutes. You will have a thick ball of stuff.
5. Add the stock and milk a little at a time as you continue to whisk. The goal is to get all the liquid incorporated without creating lumps. Bring to a boil.
6. Reduce the heat slightly and continue to cook and stir until the mixture thickens, about 4 - 5 minutes. Stir in the mustard and herbs. Remove the pan from the heat.
7. Add about half of the grated Swiss cheese and stir until it melts Taste and add salt and pepper as needed. Pour the sauce over the broccoli and turkey.
8. Combine the remaining Swiss Cheese with the Parmesan and panko crumbs. You can add a drizzle of olive oil if it seems too dry.
9. Sprinkle the crumb mixture evenly over the casserole. Spray lightly with cooking spray and bake at 350 degrees for 30 -35 minutes. The crust should be golden and everything else should be bubbly.
10. Allow to rest for 5 minutes or so before serving.

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The original Chicken Divan would make an equally delicious dish, and unless you have a whole turkey lying around just waiting to be given the ” spatchcock treatment”, it might be a more practical choice. (I bet it’s a whole lot easier, too.)