Ingredients
Equipment
Method
Step 1: Spatchcock The Turkey
- Place the turkey breast-side down on a clean cutting board. Locate the backbone running down the center.
- Using sturdy kitchen shears or poultry shears, cut along one side of the backbone, from the tail end to the neck end. Repeat on the other side, removing the backbone completely. (Save the backbone for gravy!)
- Flip the turkey over, breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack, flattening the bird. Ensure it lies relatively flat for even cooking.
- Remove any excess fat or neck skin if desired.
Step 2: Dry Brine The Spatchcock Turkey
- In a small bowl, combine Kosher salt, Herbs de Provence, black pepper, smoked paprika, garlic powder, chopped fresh parsley, sage, rosemary, lemon zest, and dried thyme. This is your flavorful dry brine and rub.
- Pat the turkey thoroughly dry with paper towels. This is key for crispy skin turkey.
- Evenly rub the herb and salt mixture all over the turkey, getting under the skin of the breast and thighs where possible.
- Place the seasoned turkey, uncovered, on a wire rack set inside a baking sheet. Refrigerate for at least 2 hours, and ideally 24-72 hours. This allows the salt to penetrate and the skin to dry out.
Step 3: Roasting The Turkey
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the melted butter or olive oil with minced garlic and fresh rosemary sprigs.
- Remove the turkey from the refrigerator about 30-60 minutes before roasting to allow it to come closer to room temperature.
- Place the sliced apple, onion, celery, and remaining fresh rosemary sprigs in the bottom of a large roasting pan. Drizzle with a little olive oil if desired.
- Place the dried, brined turkey directly on top of the vegetables in the roasting pan. Brush the skin generously with the garlic-herb butter/oil mixture.
- Roast turkey at 425°F (220°C) for 30 minutes to start crisping the skin.
- Reduce the oven temperature to 375°F (190°C).
- Continue roasting until the internal turkey temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone. A 12-14 lb spatchcocked turkey typically takes 1 to 1.5 hours of total cooking time at this lower temperature (after the initial high-heat blast). Use a reliable meat thermometer for accuracy.
- If the skin starts to brown too quickly, loosely tent the turkey with foil.
- Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.
Nutrition
Notes
Ingredient Notes & Substitutions:
Salt: Crucial for the dry brine. Use Kosher salt or coarse sea salt. Table salt is too fine and can make the skin too salty.
Herbs: Feel free to customize the herb blend. Classic Thanksgiving herbs like sage, thyme, and rosemary work beautifully.
Fat: Butter adds richness, but olive oil is a great alternative for a different flavor profile or for dairy-free needs.
Aromatics: The apple, onion, and celery add moisture and aroma to the roasting pan. Feel free to add other aromatics like carrots or additional herbs. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Salt: Crucial for the dry brine. Use Kosher salt or coarse sea salt. Table salt is too fine and can make the skin too salty.
Herbs: Feel free to customize the herb blend. Classic Thanksgiving herbs like sage, thyme, and rosemary work beautifully.
Fat: Butter adds richness, but olive oil is a great alternative for a different flavor profile or for dairy-free needs.
Aromatics: The apple, onion, and celery add moisture and aroma to the roasting pan. Feel free to add other aromatics like carrots or additional herbs. Nutrition information is estimated based on common ingredients and serving sizes and may vary.