Alright, y’all! This is THE post. This dry-brined spatchcock turkey is a staple for any Thanksgiving table, and we’ll be discussing all things Thanksgiving turkey 101. Once you learn this technique, you are going to look like an absolute pro every Thanksgiving. Say goodbye to dry and flavorless birds, that all ends today!.
Get ready for the juiciest, most flavorful turkey you’ve ever tasted with this dry-brined spatchcock turkey recipe. This method is a game-changer, ensuring crispy skin and tender meat that will have your guests raving.
What’s the secret? Dry-brining is a simple technique that involves rubbing the turkey with salt and letting it rest uncovered in the fridge for 24-48 hours. This draws out moisture, then reabsorbs it, resulting in a deeply seasoned bird with incredible texture.
Spatchcocking takes things to the next level by removing the backbone and flattening the turkey. This allows for faster, more even cooking, ensuring juicy meat throughout.
Ready to impress your Thanksgiving crowd? Follow these easy steps:
Ingredients:
- 12-14 lb fresh or heritage turkey
- 2 1/2 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon ground white pepper
- 2 teaspoons rubbed sage
- 2 teaspoons ground marjoram
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 4 oz salted butter, softened
- 1 onion, chopped
- 3 large carrots, chopped
- 4 celery ribs, chopped
- 2 fresh bay leaves
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Turkey drippings
- 3 cups turkey stock
Instructions:
- Dry Brine: Combine dry brine ingredients and rub all over the turkey, including under the skin. Refrigerate uncovered for 24-48 hours.
- Spatchcock: Remove the backbone and flatten the turkey.
- Preheat oven to 400°F. Place chopped vegetables, bay leaves, and herbs in a roasting pan. Top with turkey, skin side up.
- Smear softened butter under and over the skin.
- Roast for 70-80 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165°F and 155°F in the breast.
- Rest turkey for 20-30 minutes before slicing.
- Make Gravy: Pour turkey drippings into a saucepan. Add 3 tablespoons butter and 2 tablespoons flour, whisking until smooth. Gradually whisk in 3 cups warm turkey stock. Simmer for 15-20 minutes, until desired thickness. Season with salt and pepper.
Tips:
- Use a heavy-duty kitchen shears for spatchcocking.
- Don’t skip the uncovered resting time in the fridge – this is key for crispy skin.
- Adjust roasting time based on the size of your turkey.
- For a smoky flavor, consider smoking the turkey after dry-brining.
Bonus:
- Check out the “What to Serve with Dry Brined Spatchcock Turkey” section on So Much Food for delicious side dish ideas.
- Don’t forget to check out the Food & Wine article for another take on dry-brined spatchcock turkey.
Get ready to wow your guests with this show-stopping Thanksgiving turkey!
Selecting the right turkey
It’s important to know how much turkey to cook for your party; roughly 1 pound per person is a good estimate. Choose a fresh or heritage breed turkey that hasn’t had any salt solutions injected, as I indicated above. Although you can confirm this information on the packaging, I always advise you to support your neighborhood butcher shops—especially over the holidays.
If you are serving more than 14 people, I recommend cooking 2 turkeys. As you get into much larger birds, they won’t fit in the roasting pan or sheet tray. Two smaller birds will still cook faster than a larger turkey.
How to Make Dry Brined Spatchcock Turkey
A dry brined spatchcock turkey will cook up faster and be crispier and juicier than your average bird. A few basic tools are all you need to spatchcock a turkey; you don’t need to be an expert chef!
- Turkey. Choose a fresh or heritage breed turkey that hasn’t had any flavorings or solutions added to it. You can find this information on the packaging label.
- Salt. I use kosher salt for my brine because it’s coarser. This is very important: you will need to reduce the salt in the dry brine by half if you use finer salt. But really, get some kosher salt—most recipes these days call for it.
- Spices. The flavor of the brine greatly benefits from the addition of spices and dried herbs. Use your favorite ingredients; however, I combined ground ginger, granulated garlic, brown sugar, sage, and marjoram.
- Herbs. The pan drippings are greatly enhanced in flavor by adding fresh sage, rosemary, and thyme wedged under the bird during roasting.
- Veggies. I place chopped onions, carrots, celery, and fresh herbs on a roasting tray with my turkey. This gives the bird flavor and yields the best pan drippings for gravy.
- Butter or oil. I cover the bird with butter just before roasting. Alternately, you could drizzle with olive oil. This ensures the crispiest and most flavorful skin.