Description
This spatchcock turkey recipe is the perfect way to cook a juicy, tender, flavorful turkey in a fraction of the time it usually takes to cook a turkey.
Ingredients
Scale
- 1 (13 lb-16 lb) whole turkey (giblet bag and neck removed)
- 2 large oranges (finely zested)
- 3 lemons (finely zested)
- 2 limes (finely zested)
- ⅓ cup kosher salt
- ¼ cup light brown sugar
- 1 tbsp freshly cracked black pepper
- 8 tbsp clarified butter or ghee (or other high heat oil like peanut oil, avocado oil, etc.)
- 3 sprigs fresh thyme leaves (off the stem and finely chopped)
- 2 sprigs fresh rosemary leaves (off the stem and finely chopped)
- 4 sage leaves (finely chopped)
Instructions
- OPTIONAL: Using a sharp paring knife, locate the wishbone in the neck area of the turkey. Gently cut around the wishbone, cutting it from the neck.
- Flip the turkey onto its breasts, so the backbone is facing up. Using sharp poultry shears, start at the butt end and cut up each side of the spine until its completely removed. Save the spine as well for turkey stock.
- Flip the turkey breast side up, then use the heel of your palm to crack the breastbone and make the turkey lay flat. Flip the thighs and legs onto the top of the bird.
- In a small bowl, mix the orange zest, lemon zest, lime zest, kosher salt, pepper, and light brown sugar together well.
- Dry the skin of the turkey well with a paper towel, then generously rub the dry brine mixture over all the skin and the flesh on the underside. Place the turkey on a wire cooling rack on top of a large baking sheet and let brine uncovered in the fridge overnight, about 8-10 hours at least.
- Melt the clarified butter in a saucepan over low heat or in a microwave with the chopped herbs. Set aside.
- Preheat your oven to 450℉ (230℃).
- Pull the turkey out of the fridge 30 minutes to 1 hour before roasting, this helps get the chill off the as the cold will result in tougher meat.
- Blot the skin of the turkey gently with a paper towel to absorb any excess moisture on the skin. Take a pastry or silicone brush and liberally brush the herb butter all over the skin.
- Roast the turkey on the wire rack on the baking sheet in your preheated oven. Keep an eye on the turkey breasts, put aluminum foil over the turkey breasts if they’re becoming too browned too quickly.
- Roast the turkey for 90-110 minutes, or until a meat thermometer put into the thickest part of the thigh reads 165℉ (74℃).
- Remove from the oven and let rest and cool for 40 minutes before serving.
Notes
- This method ensures a juicy turkey with crisp skin.
- Brining overnight enhances flavor and moisture.
- Check the turkey’s internal temperature for doneness.
- Prep Time: 480min
- Cook Time: 90-110min
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 113 kcal
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 60 mg
Keywords: spatchcock turkey, dry brined turkey, holiday turkey