Juicy Dry Brined Spatchcock Turkey – Holiday Flavor, Half the Time
This spatchcock turkey recipe is the perfect way to cook a juicy, tender, flavorful turkey in a fraction of the time it usually takes. Dry brining ensures it’s seasoned inside and out, while roasting at high heat yields fantastically crisp skin. Holiday perfection!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 9 hours 50 minutes
- Yield: 12 servings
- Category: Holidays
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 13 lb-16 lb whole turkey, giblet bag and neck removed
Citrus Dry Brine:
- 2 large oranges, finely zested
- 3 lemons, finely zested
- 2 limes, finely zested
- ⅓ cup kosher salt
- ¼ cup light brown sugar
- 1 tablespoon freshly cracked black pepper
Herb Butter:
- 8 tablespoons clarified butter or ghee
- 3 stems of fresh thyme leaves, finely chopped
- 2 stems of fresh rosemary leaves, finely chopped
- 4 sage leaves, finely chopped
Instructions
1. OPTIONAL: Using a sharp paring knife, locate and cut out the wishbone in the neck area of the turkey.
2. Flip the turkey breast-side down. Use sharp poultry shears to cut up each side of the spine and remove it. Save for stock.
3. Flip the turkey breast-side up and press down on the breastbone to flatten. Tuck thighs and legs over the top of the bird.
4. In a small bowl, mix orange, lemon, and lime zests with kosher salt, brown sugar, and black pepper.
5. Pat the turkey skin dry and rub the dry brine all over the skin and underside. Place on a wire rack on a baking sheet and refrigerate uncovered for at least 8 hours.
6. Melt the clarified butter and mix in the chopped thyme, rosemary, and sage. Set aside.
7. Preheat oven to 450°F (230°C). Remove turkey from fridge 30–60 minutes before roasting.
8. Blot skin dry again, then brush herb butter generously over the entire surface of the turkey.
9. Place turkey on wire rack and bake for 90–110 minutes, covering the breast with foil if browning too quickly.
10. Cook until a thermometer reads 165°F (74°C) in the thickest part of the thigh.
11. Remove from oven and rest for 40 minutes before carving and serving.
Notes
Do not use a turkey larger than 16 pounds—opt for two smaller birds if feeding a large crowd.
Avoid using the red “pop-up” thermometer. Always use a meat thermometer for accurate results.
Clarified butter adds great flavor, but high-smoke-point oils like avocado or grapeseed work too.
Save the neck, giblets, and spine to make stock or gravy.
Letting the turkey rest before carving ensures juicier meat.