🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 131 (from laksa001)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa131.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://food52.com/recipes/24985-spatchcocked-braise-roasted-turkey-with-herb-butter\')), getAhrefsUnparsedNoserviceFromURL(\'https://food52.com/recipes/24985-spatchcocked-braise-roasted-turkey-with-herb-butter\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/food52.com\/recipes\/24985-spatchcocked-braise-roasted-turkey-with-herb-butter","crawl_time":1776217336,"first_indexed_time":1542613147,"http_code":200,"src_unparsed":"com,food52!\/recipes\/24985-spatchcocked-braise-roasted-turkey-with-herb-butter s443","src_root_hash":"1095975619679898931","history_drop_reason":null,"meta_title":"Spatchcocked, Braise-Roasted Turkey With Herb Butter","meta_descriptions":[],"attrs_boilerpipe_text":"Step 1\n24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator.\nStep 2\n9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften.\nStep 3\n8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.)\nStep 4\n1 hour before you plan to cook the turkey, remove it from the refrigerator.\nStep 5\n30 minutes before you plan to cook the turkey, turn on the oven to 425° F.\nStep 6\nDice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock.\nStep 7\nMove the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.","attrs_markdown":"- [Recipes](https:\/\/food52.com\/pages\/recipes)\n  - ### [Popular](https:\/\/food52.com\/pages\/recipes)[Quick and Easy](https:\/\/food52.com\/recipes\/quick-and-easy) [5 Ingredients or Fewer](https:\/\/food52.com\/recipes\/5-ingredients-or-fewer) [Cocktails](https:\/\/food52.com\/recipes\/cocktail) [Appetizers](https:\/\/food52.com\/recipes\/appetizer)\n  - ### [Ingredients](https:\/\/food52.com\/pages\/recipes)[Chicken](https:\/\/food52.com\/recipes\/chicken) [Steak](https:\/\/food52.com\/recipes\/steak) [Salmon](https:\/\/food52.com\/recipes\/salmon) [Pasta](https:\/\/food52.com\/recipes\/pasta) [Potato](https:\/\/food52.com\/recipes\/potato) [Rice](https:\/\/food52.com\/recipes\/rice)\n  - ### [Meals & Dishes](https:\/\/food52.com\/pages\/recipes)[Breakfast](https:\/\/food52.com\/recipes\/breakfast) [Lunch](https:\/\/food52.com\/recipes\/lunch) [Dinner](https:\/\/food52.com\/recipes\/dinner) [Salad](https:\/\/food52.com\/recipes\/salad) [Sweet Treats](https:\/\/food52.com\/recipes\/dessert)\n  - 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I combined her method with [AntoniaJames's recipe for Spatchcocked Turkey](https:\/\/food52.com\/recipes\/19394-spatchcocked-roast-turkey) and Tom Colicchio's recipe for Butter-Roasted Turkey. The result is far and away the best turkey I’ve ever made—the meat is succulent and juicy, the skin is shatter-crisp, and best of all, the bird cooks in about half the time. I cooked my 13-pound turkey in a 14\" x 20\" x 3\" roasting pan, which fit snugly into my home oven. It was more than enough for 8 people, with plenty of turkey remaining for leftovers. I cooked my bird for 2 hours and 15 minutes.\n***\n## Ingredients\n- 1 13-pound turkey\n- Kosher salt\n- 6 tablespoon unsalted butter\n- 1 tablespoon fennel seeds\n- Zest of 1 small lemon\n- 2 tablespoon fresh thyme leaves\n- 1 tablespoon minced fresh rosemary\n- 10 cracks black pepper\n- 1 yellow onion\n- 1 green apple\n- 1 fennel bulb\n- 1 carrot\n- 1 cup apple cider\n- 1 cup turkey stock (vegetable or chicken stock will also work well)\n\nFeatured Video\n\n## Spatchcocked, Braise-Roasted Turkey With Herb Butter\n\n[See all Food52 videos](https:\/\/food52.com\/watch)\n***\nFeatured in: [Spatchcock Turkey Is the Quickest Turkey](https:\/\/food52.com\/blog\/15010-a-delicious-and-quick-spatchcocked-turkey).\n***\n## Directions\n- Step 1\n  24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator.\n- Step 2\n  9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften.\n- Step 3\n  8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.)\n- Step 4\n  1 hour before you plan to cook the turkey, remove it from the refrigerator.\n- Step 5\n  30 minutes before you plan to cook the turkey, turn on the oven to 425° F.\n- Step 6\n  Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock.\n- Step 7\n  Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.\n\n### Recent Recipes\n- [1Margarita & Cream by schmuck](https:\/\/food52.com\/recipes\/schmuck-margarita-and-cream-drink)\n- [2Yakamein](https:\/\/food52.com\/recipes\/creole-chinese-beef-noodle-soup)\n- [3Knoephla Soup](https:\/\/food52.com\/recipes\/knoephla-dumpling-soup%20recipe)\n\n### Our best tips for eating thoughtfully and living joyfully, right in your inbox.\n- ###### Company\n- [About Us](https:\/\/food52.com\/pages\/about)\n- [DEI Vision](https:\/\/food52.com\/pages\/dei-vision-statement)\n- [Press](https:\/\/food52.com\/pages\/press)\n- [Jobs](https:\/\/food52.com\/pages\/food52-jobs)\n- [Affiliate Program](https:\/\/food52.com\/pages\/affiliate-program)\n\n- ###### Get Help\n- [Help Center](https:\/\/food52.com\/pages\/help)\n- [Advertising Inquiries](https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSeO0his3WpS136akoddGhXRFXAU4go00eIGOFhXt7dx6xR6Xw\/viewform?usp=send_form)\n\n- ###### Social\n- [Facebook](https:\/\/www.facebook.com\/food52\/)\n- [Instagram](https:\/\/www.instagram.com\/Food52\/)\n- [Pinterest](https:\/\/www.pinterest.com\/food52\/)\n- [TikTok](https:\/\/www.tiktok.com\/@food52)\n- [YouTube](https:\/\/www.youtube.com\/food52)\n\n© 2026 Food52, Inc. All Rights Reserved.\n\n- [Privacy Policy](https:\/\/food52.com\/pages\/privacy)\n- [Terms & Conditions](https:\/\/food52.com\/pages\/terms-conditions)\n- [Code of Conduct](https:\/\/food52.com\/pages\/code_conduct)\n- [Accessibility Policy](https:\/\/food52.com\/pages\/accessibility-policy)\n\nThis website uses cookies to ensure you get the best experience.\n\nWhen you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called \"Do Not Sell or Share\" in California) by enabling the [Global Privacy Control](https:\/\/globalprivacycontrol.org\/) on a compatible browser. See our [Privacy Policy](https:\/\/food52.com\/pages\/privacy) for further information.\n\nAccept\n\n![](https:\/\/www.facebook.com\/tr?id=237676769763423&ev=PageView&noscript=1)\n\n![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613095551193&pd[em]=<hashed_email_address>&noscript=1)","attrs_readable_markdown":"- Step 1\n  24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator.\n- Step 2\n  9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften.\n- Step 3\n  8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.)\n- Step 4\n  1 hour before you plan to cook the turkey, remove it from the refrigerator.\n- Step 5\n  30 minutes before you plan to cook the turkey, turn on the oven to 425° F.\n- Step 6\n  Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock.\n- Step 7\n  Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

2 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://food52.com/recipes/24985-spatchcocked-braise-roasted-turkey-with-herb-butter
Last Crawled	2026-04-15 01:42:16 (2 days ago)
First Indexed	2018-11-19 07:39:07 (7 years ago)
HTTP Status Code	200
Meta Title	Spatchcocked, Braise-Roasted Turkey With Herb Butter
Meta Description	null
Meta Canonical	null
Boilerpipe Text	Step 1 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator. Step 2 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften. Step 3 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.) Step 4 1 hour before you plan to cook the turkey, remove it from the refrigerator. Step 5 30 minutes before you plan to cook the turkey, turn on the oven to 425° F. Step 6 Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock. Step 7 Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.
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Continue Shopping # Spatchcocked, Braise-Roasted Turkey With Herb Butter 4\.7 6 Ratings ByCristina Sciarra Test Kitchen-Approved ![Spatchcocked, Braise-Roasted Turkey With Herb Butter](https://images.food52.com/C0N0Aj6lIzaXN7z94N_-icRz0sI=/2339a3a3-e8d8-4de4-8ca8-a78c3b82c4ae--2015-1022_spatchcock-and-braise-roasted-herb-butter-turkey-050_james-ransom.jpg?w=3840&q=75) Photo by James Ransom Print Serves 10 to 12 Cook Time 2 Hours 15 Minutes Since I already love Amanda's spatchcock-braise-roast method for cooking chicken, I thought—why not turkey, too? I combined her method with [AntoniaJames's recipe for Spatchcocked Turkey](https://food52.com/recipes/19394-spatchcocked-roast-turkey) and Tom Colicchio's recipe for Butter-Roasted Turkey. The result is far and away the best turkey I’ve ever made—the meat is succulent and juicy, the skin is shatter-crisp, and best of all, the bird cooks in about half the time. I cooked my 13-pound turkey in a 14" x 20" x 3" roasting pan, which fit snugly into my home oven. It was more than enough for 8 people, with plenty of turkey remaining for leftovers. I cooked my bird for 2 hours and 15 minutes. * ## Ingredients - 1 13-pound turkey - Kosher salt - 6 tablespoon unsalted butter - 1 tablespoon fennel seeds - Zest of 1 small lemon - 2 tablespoon fresh thyme leaves - 1 tablespoon minced fresh rosemary - 10 cracks black pepper - 1 yellow onion - 1 green apple - 1 fennel bulb - 1 carrot - 1 cup apple cider - 1 cup turkey stock (vegetable or chicken stock will also work well) Featured Video ## Spatchcocked, Braise-Roasted Turkey With Herb Butter [See all Food52 videos](https://food52.com/watch) * Featured in: [Spatchcock Turkey Is the Quickest Turkey](https://food52.com/blog/15010-a-delicious-and-quick-spatchcocked-turkey). *** ## Directions - Step 1 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator. - Step 2 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften. - Step 3 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.) - Step 4 1 hour before you plan to cook the turkey, remove it from the refrigerator. - Step 5 30 minutes before you plan to cook the turkey, turn on the oven to 425° F. - Step 6 Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock. - Step 7 Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. 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Readable Markdown	- Step 1 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator. - Step 2 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften. - Step 3 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.) - Step 4 1 hour before you plan to cook the turkey, remove it from the refrigerator. - Step 5 30 minutes before you plan to cook the turkey, turn on the oven to 425° F. - Step 6 Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock. - Step 7 Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.
Shard	131 (laksa)
Root Hash	1095975619679898931
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