How to Spatchcock a Turkey

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Dry Brine Spatchcock Turkey


Are you ready for the BEST spatchcock turkey recipe? This dry brine turkey recipe utilizes two of the best methods when it comes to cooking turkey and we’re combining them into one DELICIOUS bird.


For the dry brine: – 12–14 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

How to Spatchcock a Turkey

Remove backbone


Place turkey breast-side down and cut out the side of the backbone (on both sides) with heavy-duty poultry shears, sharp kitchen shears, or a really sharp chef knife.

Separate skin and meat

To make things easier before roasting, use your hands to separate skin from meat so that you can place the compound butter underneath the skin.


How To Dry Brine A Turkey

Pat turkey dry with paper towels. Mix dry brine. In a small bowl, mix together kosher sea salt and baking powder. Sprinkle mixture onto turkey until it is coated with salt mixture.


Brine turkey


Carefully transfer turkey to a sheet pan with wire rack or roasting pan with rack (make sure turkey can lay flat) and store in the fridge for 12-24 hours.