Juicy Dry Brined Spatchcock Turkey
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4.9
105 reviews
Excellent
Juicy Dry Brined Spatchcock Turkey
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This Juicy Dry Brined Spatchcock Turkey recipe uses a citrus-infused dry brine and herb butter to enhance flavor and juiciness while flattening the turkey for even roasting. The citrus zest and brown sugar in the brine balance salt and sweetness, while ghee blended with fresh thyme, rosemary, and sage adds aromatic richness during cooking. Removing the backbone and flattening the bird reduce cook time and improve crisping.
Description
The turkey is prepared by spatchcocking: cutting out the backbone and cracking the breastbone to lay the bird flat. The citrus dry brine, composed of finely zested orange, lemon, and lime, kosher salt, brown sugar, and cracked black pepper, is rubbed generously on the turkey skin and underside flesh. This combination imparts a bright, lightly sweet, and savory seasoning while drawing moisture out for improved skin crispness. The bird is refrigerated uncovered overnight to allow the brine to penetrate. The herb butter, made with clarified butter (ghee) and fresh chopped thyme, rosemary, and sage, can be spread on the turkey before roasting to add flavor and encourage browning. The method reduces common pitfalls in turkey roasting by controlling timing and temperature more precisely, avoiding dryness. The recipe also suggests keeping turkey parts for making gravy and provides thawing and temperature guidelines.
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Ingredients
- 1 whole turkey 13-16 lb, giblet bag and neck removed
Citrus Dry Brine
- 2 orange finely zested, large
- 3 lemon finely zested, plural
- 2 lime finely zested
- 1/3 cup kosher salt
- 1/4 cup light brown sugar
- 1 tbsp black pepper freshly cracked
Herb Butter
- 8 tbsp ghee aka clarified butter
- 3 thyme off the stem and finely chopped, stems, fresh leaves
- 2 rosemary off the stem and finely chopped, stems, fresh leaves
- 4 sage finely chopped, leaves
Instructions
Spatchcock the Turkey
- 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.
Make the Citrus Dry Brine
- 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.
Make the Clarified Herb Butter
- Melt the clarified butter in a saucepan over low heat or in a microwave with the chopped herbs. Set aside
Roast the Turkey
- Preheat your oven to 450 degrees F (230 degrees C).
- 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 degrees F (74 degrees C).
- Remove from the oven and let rest and cool for 40 minutes before serving.
Equipments used:
Notes
- Visual guidance on carving a spatchcock turkey can be found in J. Kenji Lopez-Alt's carving video.
- Allow approximately 24 hours of thawing per every 4 pounds of frozen turkey weight before cooking.
- Save the neck, giblets, and backbone to make turkey neck or giblet gravy.
- Limit turkey size to 16 pounds for this recipe; larger birds are harder to cook evenly. Consider cooking two smaller birds for larger groups.
- Discard the commercial pop-up thermometers and use an instant-read meat thermometer. Cook until the thigh reaches 165°F for safe, juicy results.
- Vegetable oil or high smoke point oils can substitute for ghee if preferred.
Nutrition Information
Show Details
Serving
1.25lbs
Calories
113kcal
(6%)
Carbohydrates
7g
(2%)
Protein
0.2g
(0%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
3g
(15%)
Cholesterol
26mg
(9%)
Sodium
3146mg
(131%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
34IU
(1%)
Vitamin C
8mg
(9%)
Calcium
19mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1.25lbs | |
| Calories | 113kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 0.2g | 0% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 3146mg | 131% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 19mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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