Can you believe it’s almost Thanksgiving!? I know many friends are disappointed about not spending holidays with family but I hope if you’re able, instead focus on what we are able to do. Our family keeps a book of all of our favorite traditions and recipes for each holiday and if you haven’t done that, I highly suggest it! It’s a great way for everyone to feel involved and you may be surprised at what is special and important to each family member.
This recipe makes it to the top of the stack of favorite recipes. Yes, you have to do some prep work ahead of time but
1. Turkey day is very quick to finish readying the turkey for the oven.
2. Well seasoned without a big bucket of wet brine.
3. Crispy skin. On the whole turkey!
4. Cooks more evenly than any other way I’ve found.
Spatchcocking, or butterflying, is basically just flattening out the turkey so it will cook very evenly and you get crispy skin all over.
Dry brining the turkey insures it is well seasoned and moist without having to deal with the mess of wet brine. I have done this at both 3 and 4 days beforehand and both has worked well but I would not go longer than that.
When choosing your turkey make sure you have a pan big enough to fit the spatchcocked turkey. I have a large roasting pan that just barely fits an 18 pound turkey but it does take some maneuvering. I prefer using one a little smaller for ease if possible.
I use kitchen shears to cut the backbone out but an electric knife works as well. Cut on both sides and reserve for making stock for turkey gravy.
Here’s the turkey minus the backbone.
Flip turkey over
And using the heel of your hand push down firmly on each breast until you hear cracking and it flattens slightly.
Rub both sides with dry brine and situate however will fit on tray.
I’m including 2 different herb butter recipes but both are so good! I always have a hard time deciding which one I’ll be using.
If it’s getting too dark while roasting tent those areas with foil.
Spatchcocked Turkey
Ingredients
- 14-18 pound turkey
FOR TURKEY DRY BRINE:
- 4 Tablespoons kosher salt
- 2 teaspoons sage
- 2 teaspoons dried thume
- 1 teaspoon black pepper
FOR LEMON PARSLEY BUTTER:
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- zest of 1 lemon
- 2 Tablespoons finely minced fresh parsley
FOR ORANGE ROSEMARY BUTTER:
- 1/2 cup unsalted butter, softened
- zest of 1 orange
- 1 Tablespoon fresh rosemary, minced finely (or dried if fresh is unavailable)
Instructions
- Three or four days before you are serving the turkey begin.
- Combine the dry brine ingredients in a small bowl, mixing well.
- Place the turkey breast side down and cut the backbone out (I use poultry shears, an electric knife also works). I reserve this along with the neck and giblets for making stock for gravy.
- Flip the turkey over and press down using your heel on both breasts until you hear a cracking sound and the breasts have flattened somewhat.
- Rub the dry brine mixture on both sides and place on a parchment lined pan.
- Store uncovered in the refrigerator for 3 days.
- One hour before cooking heat the oven to 425 degrees. Take turkey out of the refrigerator and wipe dry brine off using a paper towel and place on a large roasting pan or baking tray with a wire rack that will fit the turkey.
- Mix the flavored butter you are using together and then rub under the skin.
- Roast turkey on the middle rack for 30 minutes
- Reduce heat to 350 degrees and continue to roast for 2 to 2 1/2 hours or until cooked through.
- Let rest for 30 minutes before carving.
- Save drippings in pan for gravy.
