Juicy spatchcock turkey

Step by Step

Step 1

Prep turkey: Remove the turkey from its packaging and remove any innards from the inside of the turkey. Set aside.

Step 2

Dry brine: Add the kosher salt, pepper, thyme, and rosemary to a small bowl and mix until combined.

Step 3

Separate the skin from the turkey meat and rub the salt mixture under the skin of the turkey. Be sure to rub the breasts, legs, and wings. Place the turkey in a large plastic bag or air tight container and refrigerate overnight.

Step 4

Remove the turkey from the refrigerator and discard any excess liquid. Pat the turkey dry with paper towels and set aside.

Step 5

Preheat the oven to 400ºF and place a wire rack on a large baking sheet. Alternatively, you can use a large roasting pan.

Step 6

Spatchcock turkey: To spatchcock the turkey, set the turkey breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.

Step 7

Flip the turkey over onto its breasts and use your hands to press firmly on the center of the bird, flattening the turkey.

Step 8

Stuff and season: Place the flattened turkey onto the wire rack and stuff the onion and garlic under the skin of the turkey. Tuck the fresh herbs under the wings and season the turkey skin with the turkey seasoning. Massage the seasoning into the skin.

Step 9

Roast turkey: Drizzle the olive oil over the turkey and massage the oil into the turkey with your hands. Place the turkey into the oven and bake for 20 minutes at 400ºF.

Step 10

While the turkey is cooking, place all the ingredients for the basting liquid into a saucepan and bring to a boil over medium/high heat. Turn heat to low.

Step 11

Once the turkey has cooked for 20 minutes, baste the turkey with the basting liquid and bake for an additional 60-70 minutes, basting every 20 minutes until the internal temperature of the turkey at the thickest part reaches 165ºF.

Step 12

If the turkey skin begins to brown more than desired, place tin foil over the turkey for the last 20 minutes of the bake time.

Step 13

Remove the turkey from the oven and let it rest for 20 minutes before caving. We recommend saving the turkey drippings for a simple, homemade turkey gravy (see recipe card for details).

Tips and Warnings

Cooking Time: the cooking time for this turkey will vary depending on what size turkey you use and your oven. Be sure to monitor the internal temperature of the turkey throughout the cook time. We used a 13.3-lb. young turkey.
Turkey Seasoning: We used this homemade turkey seasoning, but you can use any poultry seasoning you have in the cupboard.
Turkey Gravy: use 1 cup of the turkey turkey drippings and/or basting liquid along with 3 cups of broth, and 2-3 tablespoons of cornstarch. Bring the liquid to a gentle boil on the stovetop and then remove 1 cup of liquid. Whisk in the cornstarch until there are no lumps and then add it back into the pot. Whisk over medium/low heat for 3-5 minutes until the gravy thickens.
Make sure to thaw your bird completely. There is nothing worse than getting your turkey out the day of and realizing that it’s still frozen.
Always use a brine before cooking a turkey; dry or wet. You get a juicy bird every time.

Ingredient

Sprig fresh thyme

1 1
White wine

3548.82 ml 124.21 fl. ozs
Olive oil

29.57 ml 1.03 fl. ozs
Unsalted butter

29.57 ml 1.03 fl. ozs
Dried thyme

4.93 ml 0.17 fl. ozs
Dried rosemary

4.93 ml 0.17 fl. ozs
White onion

0.5 0.5
Broth

118.29 ml 4.14 fl. ozs
Ground black pepper

7.39 ml 0.26 fl. ozs
Kosher salt

29.57 ml 1.03 fl. ozs
Turkey seasoning

10.78 ml 0.38 fl. ozs
Untreated turkey

5.84 kg 12.88 lbs
Fresh oregano

2 sprigs 2 pcs
Fresh thyme

6 sprigs 6 pcs
Of garlic

10 cloves 10 pcs
Untreated turkey

12.88 lb 12.88 lb
Turkey seasoning

2.19 teaspoons 2.19 teaspoons
Broth

0.5 cup 0.5 cup
Turkey seasoning

1 teaspoon 0.17 fl. ozs

Amount Per Serving
	Calories	711 kcal
	Carbohydrates	3 g
	Protein	99 g
	Fat	30 g
	Fiber	0.4 g
	Sugar	1 g

View nutrition facts