Spatchcock Turkey
Ingredients
- 1 12-14 lb. turkey
- Dry Brine:
- 3 tbsp. kosher salt
- 1 tbsp. baking powder
- Veggies for pan:
- 3 carrots chopped
- 3 stalks celery chopped
- 1 large onion chopped
- Herb Butter
- ¼ cup softened unsalted butter
- 3 cloves minced garlic
- Zest from 1 lemon
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped rosemary
Instructions
- First remove the backbone
- Place the turkey, breast side down and use sharp kitchen shears to cut along one side of backbone, repeat on the other side
- You can discard backbone or reserve it if you are making stock
- Next, flip the turkey over and using the palm of your hand press firmly onto the breastbone until it cracks
- Flatten the turkey as much as possible
- If dry brining the turkey, mix salt and baking powder together and sprinkle evenly on turkey
- Place in refrigerator for 24 hours uncovered. (You can skip this step if you have a pre basted turkey, it may add unnecessary salt)
- Evenly distribute the herbed butter under the skin and try to smooth it out
- If not dry brined, salt and pepper skin and add any seasonings of your choice
- Scatter diced carrots, celery and onion on baking sheet with lip and place rack on top
- Place turkey on rack. (Veggies absorb pan drippings to avoid heavy smoke while cooking)
- Place turkey in 450° preheated oven for 30 minutes
- Lower heat to 350°, rotate turkey and roast until thigh reads 165°
- Rule of thumb is 6 minutes per pound
- Let rest for 20-30 minutes before slicing
Category
Poultry
Entrees
Thanksgiving