Spatchcock Turkey Recipe (Dry Brined Spatchcock Turkey)
No more spending hours in the kitchen to cook the perfect Thanksgiving turkey! This spatchcock turkey recipe will quickly become your favorite way to cook a whole turkey! Spatchcock Turkey involves removing the backbone from the turkey and roasting it flat. In less than 2 hours you have a fully-cooked, tender, juicy turkey ready to serve!
Servings: 12 people
- 12-14 lb Turkey, giblets and neck removed (defrosted if frozen)
For The Dry Brine
- 4 tbsp Kosher Salt Or Coarse Grain Sea Salt
- 2 tbsp Herbs de Provence
- 1 tbsp Freshly Crushed Black Pepper
- 1 tbsp Garlic Powder
- 3 tbsp Fresh Parsley, finely chopped
- 2 tbsp Fresh Sage, finely chopped
- 1 tbsp Lemon Zest
- 2 tsp Dried Thyme
- 2 tsp Smoked Paprika
For Roasting The Turkey
- 1 Large apple, sliced
- 1 Small onion, sliced
- 3 Stalks celery, roughly chopped
For The Garlic Butter For Basting
- 5 tbsp Butter or extra virgin olive oil
- 5 Garlic Cloves, minced
- 2 Sprigs Fresh Rosemary
Spatchcock The Turkey
Remove the backbone. Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely. You can save the backbone piece to make stock or throw it away.
Break the breastbone. Now, flip the turkey over and break the breastbone to flatten the bird. There are two ways to do this:Easy Method: Make a small cut in the cartilage between the breast bone. Using your palms, press on both sides of the breast bone. Using your full bodyweight press down to crack the bone all the way through, breaking the rib cage. Once done, the turkey should lie completely flat.Carving Method: Using a paring knife or boning knife, cut along the cartilage and rib bones to remove it from the turkey. This way takes a bit longer but is well worth the effort.
Place the turkey on a baking sheet. The spatchcock turkey is ready for brining.
Dry Brine The Spatchcock Turkey
Mix the ingredients for the dry brine in a small bowl. Then, rub the mixture all over the turkey, making sure to get under the skin.
Cover the turkey with foil or plastic wrap and place it in the fridge. Allow it to brine for at least 12 hours or up to 48 hours. (12 hours is sufficient for a spatchcocked turkey)
Roasting The Turkey
Remove the turkey from the fridge. Take the turkey out of the fridge and let it come to room temperature before baking. It generally takes 1 to 2 hours for the turkey to come to room temperature.
Preheat the oven to 425°F and Prepare the garlic butter. In a small saucepan, melt 5 tablespoons of butter with fresh rosemary and garlic.
Place the turkey on a large rimmed baking sheet. Place a wire rack onto the baking sheet. Then, place the sliced apple, celery, and onion on the rack. (This is completely optional but helps to give the turkey more flavor while roasting.)Place the turkey on top, skin side up. The turkey should be spread out completely and lay flat. Baste the turkey on all sides with the garlic butter. Reserve about 2 tbsp to baste later during cooking. Optional: Tuck the wings under the rib cage to prevent them from burning as the turkey cooks.
Roast the turkey. Place the turkey in the oven and roast for 30 minutes. Then, remove the turkey from the oven and baste it with the remaining garlic butter. Place the turkey back in the oven for an additional 40 minutes. Lower the temperature to 375°F and roast for 20 minutes, or until the internal temperature reaches 165°F. Remove the turkey and check the temperature with an instant thermometer.
Rest The Turkey. After roasting the turkey, let it rest for at least 15 minutes before carving. This will allow time for the juices from the turkey will be reabsorbed back into the meat. If you cut the turkey without resting, you’ll lose all the flavor juices and they will be left on the carving board.
Carve and Enjoy! Serve as a beautiful centerpiece for your Thanksgiving dinner with your favorite side dishes.