Dry Brine Spatchcock Turkey: A Delicious and Easy Recipe

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!

The dry brine spatchcock turkey is a delicious and easy way to cook a turkey This method results in a juicy and flavorful turkey with crispy skin It’s perfect for a special occasion or a weeknight meal.

What is a Dry Brine Spatchcock Turkey?

A dry brine spatchcock turkey is a turkey that has been brined in salt and then spatchcocked, Spatchcocking is a technique where the backbone is removed and the turkey is flattened This allows the turkey to cook more evenly and quickly,

Why Dry Brine a Spatchcock Turkey?

Dry brining a spatchcock turkey has several benefits:

More flavorful turkey: The salt in the dry brine helps to break down the muscle fibers in the turkey, resulting in a more tender and flavorful bird.
Crispy skin: The dry brine also helps to dry out the skin of the turkey, which makes it more likely to crisp up in the oven.
Faster cooking time: Spatchcocking the turkey allows it to cook more evenly and quickly, which is perfect for busy weeknights.

How to Dry Brine a Spatchcock Turkey

To dry brine a spatchcock turkey, you will need:

A whole turkey (12-14 pounds)
1/2 cup kosher salt
2 tablespoons baking powder

Instructions:

Remove the backbone: Place the turkey breast side down on a cutting board. Using poultry shears, cut along each side of the backbone, separating the backbone from the turkey. Remove the backbone and discard it.
Flatten the turkey: Turn the turkey breast side up and press down on the breastbone until it cracks. This will help the turkey cook more evenly.
Dry the turkey: Pat the turkey dry with paper towels.
Apply the dry brine: In a small bowl, combine the kosher salt and baking powder. Sprinkle the mixture evenly over the turkey, making sure to get it under the skin as well.
Refrigerate the turkey: Place the turkey on a wire rack set over a baking sheet and refrigerate it for 12-24 hours.

How to Roast a Dry Brine Spatchcock Turkey

To roast a dry brine spatchcock turkey, you will need:

A dry-brined spatchcock turkey
1/4 cup unsalted butter, softened
3 cloves garlic, minced
2 tablespoons maple syrup
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme

Instructions:

Preheat the oven to 450°F.
Make the herb butter: In a small bowl, mash together the butter, garlic, maple syrup, rosemary, and thyme.
Place the turkey on a baking sheet: Carefully transfer the turkey to a baking sheet.
Spread the herb butter under the skin: Gently lift the skin of the turkey and spread the herb butter underneath.
Roast the turkey: Roast the turkey for 30 minutes at 450°F. Reduce the heat to 350°F and continue roasting for 45-75 minutes, or until the internal temperature of the turkey reaches 165°F.
Let the turkey rest: Remove the turkey from the oven and let it rest for 20 minutes before carving.

Tips for Dry Brining a Spatchcock Turkey

Use a natural, heritage, or organic turkey instead of a kosher, water-added, or self-basting turkey. These turkeys are processed with salt, which can make the dry brine too salty.
If you don’t have time to dry brine the turkey for 12 hours, you can dry brine it for as little as 4 hours.
Be sure to pat the turkey dry before applying the dry brine. This will help the salt to adhere to the turkey.
When roasting the turkey, start it at a high temperature to brown the skin. Then reduce the heat to finish cooking the turkey.
Let the turkey rest for at least 20 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful turkey.

What to Serve with a Dry Brine Spatchcock Turkey

A dry brine spatchcock turkey is delicious served with a variety of side dishes, such as:

Roasted vegetables
Mashed potatoes
Gravy
Cranberry sauce
Stuffing

The dry brine spatchcock turkey is a delicious and easy way to cook a turkey. This method results in a juicy and flavorful turkey with crispy skin. It’s perfect for a special occasion or a weeknight meal.

How long do I dry brine a turkey?

Leave the turkey in the dry brine for at least 24 hours, or up to 3 days if it’s kept in the fridge with the breast side up.

For the first day or day and a half, I cover it with plastic wrap; the rest of the time, I leave it uncovered. This is because, as it brines, leaving it uncovered begins to dry the skin, which is what I want it extra crispy.

If your bird will only be dry-brined for a day, place it in the refrigerator uncovered to allow the skin to start drying out.

Take the turkey out of the refrigerator at least two hours before cooking it, as it will cook more evenly when it’s not cold.

Place it on a rimmed baking sheet with a rack like this one to ensure heat circulates properly around the turkey to cook it more evenly and efficiently.

This is also when I smudge this delicious compound butter both on the skin and underneath it. In addition to adding more flavor, this increases the fat content, which keeps the meat moist. It also helps to crisp up the skin!.

For optimal turkey cooking, preheat the oven to 375 degrees Fahrenheit for at least an hour.

Then, to avoid burning drippings, simply pour about a cup of liquid onto your baking sheet before placing it in the oven. To keep moisture in the oven and keep your turkey juicy while it bakes, you can add wine, orange juice and wine, or even water if you want to keep things simple.

This dry brine recipe can also be used to grill or smoke your turkey if you prefer not to bake it!

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!

The PERFECT Thanksgiving Turkey

FAQ

Should I Spatchcock a turkey before dry brining?

And if your bird is spatchcocked, it’s all the better because you’ll have even more surface area to spread your dry brine on. You can reach the whole back of the breast a lot better, ensuring it’s properly seasoned, AND you can lift a whole lot more skin to spread dry brine beneath so it’s directly on the flesh.

Should I dry brine Spatchcock chicken?

I try to do my spatchcocking the day before I plan on cooking the chicken. And then I like to rub A LOT of kosher salt all over the bird. This is called a dry brine. It makes for an even more moist chicken and incredible skin.

How long should I dry brine my turkey?

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

Do you rinse a turkey after dry brining?

Pat It Dry Use paper towels and get the skin “as dry as possible” before doing anything else. And if you’re wondering, no—you don’t need to rinse the bird, whether it’s been dry-brined or wet-brined, before adding more seasoning and roasting.