Description
Learn how to spatchcock a turkey! This dry brine spatchcock turkey (with an herb butter) results in crispy skin and juicy meat. It’s the best!
Ingredients
Units
Scale
For the dry brine:
- 12–14 lb. turkey
- 1/4 cup coarse kosher sea salt
- 2 Tbsp. baking powder
For the herb butter:
- 1/4 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 Tbsp. maple syrup
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh thyme
Instructions
Spatchcock and Dry Brine:
- Place turkey breast side down on a cutting board and cut out backbone with sturdy kitchen shears.
- Flip bird over and flatten by pressing flat (you’ll hear a snap) and pat turkey dry with paper towel. Tuck the wings under the breast.
- Mix together kosher sea salt and baking powder. Sprinkle mixture onto the turkey until it has a light coating of the salt mixture.
- Carefully transfer turkey onto a baking sheet that’s topped with a rack and refrigerate uncovered for 12-24 hours.
Roast spatchcock turkey:
- Preheat oven to 450 degrees F.
- In a small bowl, mash together butter, rosemary, thyme, and sage. ix herb butter.
- Roast turkey for 30 minutes.
- Reduce heat to 350 degrees for 45-75 minutes and start checking internal temperature after 30 minutes. Most turkeys will take about 90 minutes, give or take. Place an instant-read meat thermometer in thigh and cook until it reaches 165 degrees F.
- Remove from oven and let turkey rest for at least 20 minutes before slicing.
Notes
- It’s important to use coarse salt and not fine salt or it will be too salty!
- Want to brown up the skin more? You can broil for 5 minutes at the end of cooking to brown up skin even more. Keep on lower rack and watch closely.
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