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Spatchcock turkey on a platter

Dry Brine Spatchcock Turkey Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 15 minutes
  • Brine Time: 24 hours
  • Cook Time: 90 minutes
  • Total Time: 25 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


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!



For the dry brine: 

  • 1214 lb. turkey
  • ½ cup 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


Spatchcock and Dry Brine: 

  1. Place turkey breast side down on a cutting board and cut out backbone with sturdy kitchen shears.
  2. 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.
  3. Mix together kosher sea salt and baking powder. Sprinkle mixture onto the turkey until it’s coated with salt mixture.
  4. Carefully transfer turkey onto a baking sheet that’s topped with a rack and refrigerate uncovered  for 12-24 hours.

Roast spatchcock turkey: 

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, mash together butter, rosemary, thyme, and sage. ix herb butter.
  3. Roast turkey for 30 minutes.
  4. 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.
  5. Remove from oven and let turkey rest for at least 20 minutes before slicing.


** 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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