Perfect Spatchcocked Turkey
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 35 mins
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Calories
353 kcal
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Cuisine
American
Perfect Spatchcocked Turkey
Description
This recipe involves brining a 12-14 lb turkey in a flavorful mixture of kosher salt, light brown sugar, vegetable stock, and various spices including black peppercorns, allspice, juniper berries, rosemary, and savory. The turkey is submerged in the brine for 1-2 days in the refrigerator or on ice, which helps to season and tenderize the meat.
After brining, the turkey is patted dry and spatchcocked by removing the backbone with kitchen shears and pressing down to flatten the bird. This process allows the turkey to cook more evenly and quickly in the oven. The flattened turkey is then seasoned with softened and melted butter combined with preferred herbs or spice blends, as well as sea salt and cracked black pepper.
Baking at 350°F ensures the bird cooks thoroughly with a crispy skin and moist interior. Spatchcocking is a practical technique for roasting turkey that reduces cooking time and promotes even browning, suitable for holiday meals or special occasions.
Ingredients
- For the turkey brine:
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 2 tablespoon black peppercorns
- 1 ½ teaspoons allspice berries
- 1 tablespoon juniper berries optional
- 1 ½ teaspoons rosemary
- 2 teaspoons savory
- 1 gallon iced cubes
- Or use a packet of pre-mixed turkey brine
- For the Turkey:
- 1 turkey 12-14lb
- 4 oz butter softened
- 4 oz butter melted
- 2 tablespoons italian herbs Cajun seasoning, or other spice blend you prefer
- sea salt to taste, celtic, fresh cracked
- black pepper to taste, celtic, fresh cracked
Instructions
- Boil 2 gallons water in a stock pot.
- Stir in package of brine mix, or your own turkey brine.
- Boil for 5 minutes, stirring, until salt and sugar has dissolved.
- Remove from heat and let completely cool.
- Add turkey to large stockpot and cover with brine.
- Refrigerate (or keep on ice) for 1-2 days to brine turkey.
- Turkey can thaw in brine.
- Preheat oven to 350 degrees prior to butterflying your turkey.When ready, remove turkey from brine and make sure all giblets are removed.
- Pat with paper towels to be sure it is completely dry.
- Place the turkey breast-side down on a cutting board. Using your kitchen shears, cut parallel along each side of the backbone, then remove it. Removing the backbone allows you to flatten the bird.
- Using both hands, grip the cut portions of the turkey and pull apart, opening the turkey cavity. Grip on either side of where the backbone and flatten.
- If you need, blot the turkey with a paper towel as you go to keep turkey dry.
- Flip the turkey over, press the middle of the breast downward like you're performing CPR on the turkey until you hear a cracking sound in the breast bones to flatten the turkey.
- Pull the thighs and wings out to the side to further flatten the turkey.
- Coat the turkey with softened butter, getting some under skin. Season well with seasoning, salt, and pepper.
- Bake 10-12 pound turkey for 1 hour and 30 minutes, rotating your baking sheet and basting with the melted butter every 30 minutes.
- For your final 30 minutes, increase the oven temperature to 400 degrees to crisp the skin. Check to make sure it's golden brown.
- Your instant-read thermometer should read 165 degrees in the thickest part of the thigh.
- Remove turkey and let rest at least 20 minutes before carving.
- First, using a carving knife, cut off the thighs and wings.
- Separate the thighs from the drumsticks.
- Next, carve a single cut along the breastbone on each side, similarly to the way you cut each side of the backbone, to separate the breast into two large pieces. The breast meat should be moist.
- Slice the breast across the grain in parallel cuts, creating thin and delicious slices.
- Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 353kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 9593mg | 400% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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