Maple Butter Glazed Spatchcock Turkey (video)
This maple glazed spatchcock turkey is a delicious and convenient way to make a whole roasted turkey in a fraction of the time. Learn how to spatchcock a turkey with this easy roast turkey recipe.
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Servings: 12
Calories: 967kcal
Ingredients
- 12-14 pound Turkey
Dry Brine Seasoning:
- 4 tablespoons Kosher Salt Or Coarse Grain Sea Salt Do not use table salt or fine salt
- 2 tablespoons Herbs de Provence or Italian seasoning or Dried Oregano
- 1 tablespoons Freshly Crushed Black Pepper
- 2 tablespoons Smoked Paprika
- 1 tablespoon Chili powder
- 1 tablespoon Poultry seasoning
- 1 tablespoon Brown sugar
- 1 tablespoon Garlic Powder
- 2 tablespoons Fresh Sage finely chopped
- 2 tablespoons Fresh Rosemary chopped
- 1 tablespoon Lemon Zest
- 2 teaspoons Dried Thyme
To go under Turkey while baking (line the wire rack with these ingredients)
- 1 orange, sliced into large dials
- ½ onion sliced into large dials
- 2 celery stalks but into long pieces
Maple Butter Rub (to go onto Turkey immediately before roasting. make sure to cover both sides and under the skin)
- 3/4 cup unsalted softened butter
- 1/2 cup pure maple syrup
Maple butter glaze (pour onto Turkey when there is 20 minutes left of roasting time)
- 2 tablespoon melted butter
- 1/4 cup maple syrup
Instructions
How To Spatchcock Turkey: Spatchcocking Turkey not only speeds up the cooking process but also results in a juicy and evenly cooked turkey.
- Place the turkey on a clean and stable surface, breast side down.
- Using sharp kitchen shears, cut along both sides of the backbone from tail to neck, removing it completely.
- Flip the turkey over and press down firmly on the breastbone to flatten the bird. Remove the breast bone cartilage with a sharp knife if desired.
- Tuck the wings behind the breast to secure them and prevent them from burning during the cooking process.
- Your spatchcocked turkey is now ready for the dry brine seasoning mixture.
How To Dry Brine Turkey: Dry brining a spatchcocked turkey is a fantastic way to infuse flavor and ensure a moist, delicious bird.
- Pat the spatchcocked turkey dry with paper towels to remove excess moisture.
- In a bowl, mix kosher salt, spices, chopped herbs, lemon zest, and spices.
- Generously rub the salt mixture all over the turkey, ensuring it covers both the skin and meat. Be thorough, make sure to season under the skin and directly on top of meat and to season both sides of the turkey.
- Place the dry-brined turkey on a baking sheet or in a roasting pan, ensuring it is elevated on a rack to allow air circulation. Cover the turkey very loosely with foil or plastic wrap.
- Refrigerate the turkey uncovered for at least 24 hours, and up to 48 hours for a larger bird. The salt will work its magic, drawing out moisture and infusing the turkey with flavor.
- Before cooking, remove the turkey from the refrigerator and let it sit at room temperature for about an hour. This allows the meat to come to an even temperature for more consistent cooking.
- Proceed with your preferred cooking method, whether it's roasting, grilling, or smoking.
How To Roast Spatchcocked Turkey: Roasting a spatchcocked turkey is a fantastic way to achieve even cooking and a beautifully golden skin. Here's a step-by-step guide:
- Preheat your oven to 400°F (220°C).
- Using a spatula or whisk, combine the ingredients for the maple butter rub in a small bowl.
- Line a baking sheet or roasting pan with a wire-rack. Then add the sliced orange, onion, and celery to the wire rack.
- Place the spatchcocked turkey on top of the sliced oranges, onion and celery. Using gloved hands or a spatula, distribute the maple butter mixture under the skin and on top of the turkey on both sides. This helps achieve a golden and crispy exterior and infuses the turkey with juicy maple butter flavor.
- Roast the spatchcocked turkey in the preheated oven for 30 minutes. Then, remove the turkey from the oven. Use a spoon or a syringe to baste the turkey with the drippings along the bottom of the pan. If you notice the skin getting too brown before the turkey is fully cooked, you can tent it with aluminum foil.
- Place the turkey back in the oven and cook for another 40 minutes. While the turkey is roasting, prepare the maple butter glaze by whisking together melted butter and maple syrup in a small bowl.
- Remove the turkey from the oven and pour or brush on the maple butter glaze. Lower the heat to 375°F and roast for an additional 20 minutes or until the internal temperature reaches 165°F (74°C).
- Once cooked, let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
- Carve and serve your deliciously roasted spatchcocked turkey
Video
Notes
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Nutrition
Serving: 1g | Calories: 967kcal | Carbohydrates: 17.5g | Protein: 133.6g | Fat: 37.3g | Saturated Fat: 16.2g | Cholesterol: 381mg | Sodium: 906mg | Potassium: 1480mg | Fiber: 1.5g | Sugar: 13.3g | Calcium: 60mg | Iron: 47mg