Dry Brine Spatchcock Turkey
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Brining
3 d
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Servings
8 Servings
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Calories
582 kcal
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Course
Main Course
Dry Brine Spatchcock Turkey
Description
The process begins by combining kosher salt, smoked paprika, optional achiote pepper, thyme, oregano, onion powder, garlic powder, and cracked black pepper into a dry rub. This mixture is gently worked beneath the turkey's skin and over the surface to season the meat thoroughly. The bird is then refrigerated uncovered for 24 to 72 hours, allowing the brine to improve flavor and promote a crispy skin by letting moisture evaporate.
The spatchcock method involves removing the backbone and flattening the turkey for faster, more even cooking. Before roasting, the turkey is brought to room temperature and placed on a baking rack with a cup of white wine or a combination of liquids beneath. Roasting at 375°F develops golden, crispy skin while maintaining juicy meat underneath.
This method yields a turkey with well-seasoned, flavorful meat and a crisp skin without the need for a wet brine. The wine in the pan adds moisture and helps collect flavorful drippings for gravy.
Ingredients
- 10 pound turkey thawed, if frozen, preferably spatchcocked
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon achiote pepper optional, ground
- 2 teaspoons thyme dry
- 2 teaspoons oregano dry
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- black pepper cracked, to taste
- 1 cup white wine or water, or a combination of white wine and orange juice
Instructions
For the Brine
- Add all the ingredients, except for the turkey, to a small bowl and whisk to combine.
- Gently lift the turkey skin with your hand and use a boning knife to pierce the meat on both sides of the bird.
- Use your hands to spread the dry rub mixture all over the turkey. You want to rub it on the skin itself, as well as gently slide your fingers beneath the skin to spread the mixture evenly across the meat, too.
- Let the turkey brine in the refrigerator no less than 24 hours, and up to 3 days.
- I cover it with plastic wrap the first day to day and a half, then uncover it the remainder of the time - uncovering helps the skin be extra crispy, because it starts to dry as it brines.
Bake
- Remove the turkey no less than two hours before you intend to cook it, and place it in a large rimmed baking sheet with a rack.
- Then, preheat the oven to 375F for at least an hour.
- Add the white wine to your baking sheet before you pop it in the oven to prevent drippings from burning.
- Bake until an instant read thermometer registers 165F on both the thickest part of the leg and on the breast.
- Let it rest well before carving.
Bom Apetite!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 582kcal | 29% |
| Carbohydrates | 3g | 1% |
| Protein | 88g | 176% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 290mg | 97% |
| Sodium | 2199mg | 92% |
| Potassium | 966mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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