This dry brine spatchcock turkey recipe will give you a juicy, delicious turkey. It’s an easy recipe that features simple spices and seasonings you probably already have at home, too. You won’t want to prepare a turkey any other way because it’s so easy and so flavorful—especially if you mix this compound butter with the brine right before baking. This dry brine recipe can also be used to prepare your spatchcock turkey for grilling or smoking, so don’t feel like baking it!
Spatchcocking a turkey is a fantastic way to achieve a juicy, flavorful bird that cooks significantly faster than a traditional roast. But to truly elevate your spatchcock turkey to the next level, consider dry-brining it. This simple technique involves coating the turkey with a salt-based mixture and letting it rest in the refrigerator for a period of time. Dry-brining not only enhances the flavor of the turkey, but also helps to ensure that it remains moist and tender throughout the cooking process.
Why Dry Brine a Spatchcock Turkey?
There are several compelling reasons to dry-brine a spatchcock turkey:
- Enhanced Flavor: The salt in the dry brine penetrates the turkey’s flesh, resulting in a more flavorful and seasoned bird.
- Increased Moisture: Dry-brining helps to break down the muscle fibers in the turkey, allowing it to retain more moisture during cooking. This results in a juicy and tender turkey that won’t dry out.
- Crispy Skin: The dry brine draws moisture out of the skin, which helps it to crisp up beautifully in the oven.
- Faster Cooking Time: Since the turkey is flattened, it cooks more evenly and quickly than a whole roasted turkey.
How to Dry Brine a Spatchcock Turkey
Dry-brining a spatchcock turkey is a simple process that requires minimal effort:
Ingredients:
- 1 spatchcock turkey (10-12 pounds)
- 2 tablespoons Kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground achiote pepper (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
Instructions:
- Prepare the Dry Brine: In a small bowl, combine the Kosher salt, smoked paprika, ground achiote pepper (if using), dried thyme, dried oregano, onion powder, garlic powder, and cracked black pepper. Whisk to combine thoroughly.
- Season the Turkey: Place the spatchcock turkey on a large rimmed baking sheet. Using your hands, lift the skin and gently slide a boning knife beneath the skin on both sides of the bird to create pockets. This allows the dry brine to penetrate the meat more effectively. Sprinkle the dry brine mixture evenly over the entire surface of the turkey, including under the skin and on the exposed flesh.
- Refrigerate: Cover the turkey loosely with plastic wrap and refrigerate for 12-24 hours. For the best results, aim for a 24-hour brining period.
- Remove from the Refrigerator: Two hours before you plan to cook the turkey, remove it from the refrigerator and let it come to room temperature. This ensures that the turkey cooks evenly.
- Cook the Turkey: Preheat your oven to 375°F. Place the turkey on a wire rack set inside a rimmed baking sheet. Add about a cup of liquid (such as white wine, a combination of wine and orange juice, or even water) to the bottom of the baking sheet to prevent drippings from burning and to keep the oven moist. This will help to further ensure a juicy turkey. Roast the turkey for approximately 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F.
- Rest and Carve: Once the turkey is cooked, remove it from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Tips for Dry-Brining a Spatchcock Turkey
- Use Kosher Salt: Kosher salt is preferred for dry-brining as it has a larger grain size than table salt, which can make it more difficult to distribute evenly.
- Adjust the Brining Time: The longer you brine the turkey, the more flavorful it will become. However, if you’re short on time, a 12-hour brine will still yield noticeable results.
- Don’t Overcook the Turkey: Since a spatchcock turkey cooks quickly, be sure to monitor its internal temperature closely to avoid overcooking.
- Get Creative with Flavorings: Feel free to experiment with different herbs and spices to create your own unique dry brine blend.
- Consider a Compound Butter: For an extra burst of flavor, spread a compound butter over the turkey before roasting. This will add richness and enhance the overall taste.
Dry-brining a spatchcock turkey is a simple and effective way to ensure a juicy, flavorful, and perfectly cooked bird. By following the steps outlined above and incorporating your own personal touches, you can create a show-stopping turkey that will impress your family and friends. So, give dry-brining a try and experience the difference it can make in your Thanksgiving or any other special occasion feast.
Why I love to dry brine turkey:
If your turkey isn’t brined, it’ll be dry. The end.
Now that I’ve said what I said, the only thing left to decide is whether to wet or dry brine. Decisions, decisions!
Although both dry brine and wet brine are excellent methods for tenderizing and flavoring meat, they function very differently.
So for today, we’ll focus on dry brining a turkey.
I’m just a huge fan of dry brining turkey. Because your seasonings are right there in direct contact with the meat and there is nothing to “dilute” them, it gives the bird a much richer flavor than wet brining.
Additionally, it’s ideal if your bird is spatchcocked since you’ll have more surface area to cover with your dry brine. In addition to being able to lift a lot more skin to apply dry brine directly on the flesh, you can reach the entire back of the breast more easily and make sure it is properly seasoned.
Additionally, dry brining is much simpler and easier to handle because it doesn’t require three times as much refrigerator space to hold a large, heavy bucket full of potentially spillable liquid. (Believe me, I’ve seen it happen, and… it’s not the prettiest). So, if you’re new to brining or cooking a turkey, this is the method I recommend.
Overall, dry brining produces a very juicy and moist turkey when done properly and for the appropriate length of time.
So, let’s just get to it!
How to dry brine a turkey
TIP: Make sure you have room in your refrigerator before beginning this recipe for dry-brined spatchcock turkey. You’ll need to refrigerate this dry brine turkey recipe for 1-3 days because it takes that long to brine.
Add the kosher salt, ground achiote pepper, smoked paprika, dried thyme, dried oregano, onion powder, and garlic powder to a small bowl. Whisk to combine, and set aside.
After your turkey has been spatchcocked, lift the skin with your hands and, as demonstrated in the video and above, pierce the flesh beneath the skin on both sides of the bird with a boning knife.
This will help the flavors penetrate in the thick parts of the meat.
Use your hands to spread the dry rub mixture all over the turkey.
To evenly distribute the mixture throughout the meat, you should both rub it into the skin and carefully slide your fingers under it.
This will guarantee that everything acquires that delicious flavor and that the flavor seeps into the skin and the meat.
Spatchcocked and Brined Turkey | Step by Step Tutorial
FAQ
Should I brine my turkey before Spatchcock?
Do I rinse turkey after brining?
Does a turkey have to be completely submerged in brine?