This delicious dry-brined spatchcock turkey transforms traditional holiday cooking into a faster, more reliable method that delivers perfectly cooked meat and ultra-crispy skin every time.
Growing up, my family only ever made traditional roasted turkey. You know the kind – stuffed and trussed, roasted for what felt like forever, and often ending up a bit too dry (sorry, Nana!). Over the years, I’ve tried different methods like deep-frying and grilling (a close second to this recipe), but spatchcocking has become my favorite way to prepare turkey.
Spatchcocking solves all the common turkey troubles -no more dry breast meat, no more waiting for the dark meat to catch up, and no more hogging the oven all day. The result is a perfectly cooked turkey in half the time of traditional roasting, with golden-brown, crispy skin and juicy meat throughout. Plus, with less time in the oven, you’ll have plenty of space for sides like our Southern Green Bean Casserole, Cornbread Dressing, and Bourbon Sweet Potato Casserole. And don’t forget to keep the turkey drippings to make homemade turkey neck gravy.
What is Spatchcocking a Turkey
Spatchcocking (also known as butterflying) is a traditional butchering technique that removes the turkey’s backbone and flattens it out before cooking. This method might sound intimidating, but it’s a straightforward process that transforms your turkey in several important ways. By removing the backbone and flattening the bird, you can cook your turkey in half the time of a traditional method while ensuring even cooking throughout both white and dark meat.
When you spatchcock a turkey, you’re working with basic geometry (and yes, your high school math geometry teacher was right – you will use math in real life). Instead of a bulky, rounded bird that cooks unevenly, you create a flat layer that simultaneously allows heat to reach all parts of the turkey. The result? Perfectly cooked meat throughout and crispy skin.
The process requires just a few basic tools: sharp kitchen shears, a large cutting board, paper towels, and a sheet pan with a wire rack. The most important tool is good-quality kitchen shears. They do most of the work for you, making the process much easier than you might expect.
While a faster cooking time is great, this method also allows for better seasoning coverage and makes carving easier. Plus, the flattened shape saves valuable oven space, leaving more room for all your favorite side dishes.
What is Dry Brining
Dry brining uses salt and time to enhance your turkey’s flavor and texture. Unlike traditional wet brining, which requires submerging the turkey in a saltwater solution (check out our Simple Wet Turkey Brine recipe if you prefer a wet brine instead), dry brining just needs kosher salt and spices rubbed directly onto the skin and meat. The salt does all the work, drawing out moisture from the turkey, dissolving into it, and then being reabsorbed back into the meat along with the seasonings.
We’ve balanced our spatchcocked turkey brine using the perfect ratio of salt and dried herbs -thyme, sage, and rosemary. The result? A turkey that’s seasoned all the way through, not just on the surface. Over 24-36 hours in the refrigerator, the salt and seasonings penetrate the meat, making sure each bite is flavorful and juicy.
The best part about dry brining is its simplicity. No large containers or buckets are needed, just your refrigerator shelf and some patience. Plus, since we’re not adding extra liquid to the turkey, the skin gets extra crispy during roasting, giving you that picture-perfect golden brown exterior everyone craves.
Key Ingredients and Substitutions
This simple but effective recipe for dry brined spatchcock turkey relies on just a few key ingredients plus your turkey.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Turkey: We used a 20-pound turkey, but you can use any size turkey you prefer. We’ve included salt and spice ratios for different turkey sizes in the recipe notes. If using a frozen turkey, read our complete guide on how to thaw a turkey before starting. Also, don’t forget to remove the giblets and neck before spatchcocking -save these for making stock or turkey gravy.
- Kosher Salt: The key to dry brining is kosher salt. Don’t substitute table salt, as it’s too fine and will make your turkey too salty.
- Dried Herbs: A blend of thyme, sage, and rosemary perfectly complements the turkey. While fresh herbs are great for many things, dried herbs work better in this dry brine as they mix more evenly with the salt.
How to Make Dry Brined Spatchcock Turkey
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: Take your time when spatchcocking the turkey. Having a sharp pair of kitchen shears makes this process much easier. If you’re uncomfortable removing the backbone, your butcher might do it, assuming you are purchasing a fresh and frozen turkey.
1. Prep the Turkey: Remove the turkey from its packaging and remove the giblets and neck from the cavity. Pat the turkey completely dry with paper towels. Place the turkey breast side down on a sturdy cutting board.
2. Spatchcock the Turkey: Set up a plastic cutting board (it is easier to sanitize than wood) on your counter with a damp kitchen towel underneath to prevent slipping. Place the turkey breast side down on the board. Cut along one side of the backbone using sharp kitchen shears, starting from the tail end to the neck. Repeat on the other side to remove the backbone completely. Flip the turkey breast-side up and press firmly on the breastbone until you hear it crack and the turkey lies flat. Pin the wings behind the neck so they don’t burn while roasting.
3. Prepare Dry Brine: In a small bowl, combine the black pepper, dried thyme, dried sage, and dried rosemary until well-mixed.
4. Apply the Dry Brine: Pat the turkey dry again if needed. Gently loosen the skin over the breasts and legs. Start with the kosher salt, rubbing it under the skin, inside the cavity, and all over the surface of the turkey. Once the salt is evenly distributed, follow with the black pepper and dried herbs, making sure to get an even coating everywhere. Place the turkey on a wire rack set on a rimmed baking sheet and place it uncovered in the refrigerator for 24-36 hours.
5. Prepare for Roasting: Remove the turkey from the refrigerator one hour before you plan on cooking it, which will help ensure even cooking. Position your oven rack in the lower third of the oven and preheat to 425°F. While the oven heats, pat the turkey skin dry with paper towels to remove any moisture that may have accumulated during brining.
6. Roast the Spatchcocked Turkey: Start by roasting at 425°F for 30 minutes to help develop a golden, crispy skin. After 30 minutes, reduce the temperature to 400°F and continue cooking until an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh and breast. Total cooking time will vary depending on the size of your turkey:
- 8-12 pounds: 1 to 1.5 hours total cooking time
- 12-16 pounds: 1.5 to 2 hours total cooking time
- 16-24 pounds: 2 to 2.5 hours total cooking time
If you notice the breast browning too quickly during cooking, cover it loosely with aluminum foil.
7. Rest Before Serving: Once your turkey reaches 165°F, remove it from the oven and let it rest for 20 minutes to allow the juices to redistribute within the turkey. Don’t cover the turkey with foil during this time; keeping it uncovered helps maintain that crispy skin you worked so hard to achieve.
What to Serve with Spatchcock Turkey
Every great turkey dinner needs equally delicious sides. Here are some of our favorite recipes to create the perfect holiday spread:
For Traditional Sides:
- This moist, flavorful Southern Cornbread Dressing is a must-have on any holiday table
- Traditional Dressing with fresh herbs is always a crowd favorite
- Our Green Bean Casserole skips the canned soup for fresh ingredients and incredible flavor
- Elevate your cranberry game with our Jalapeño Orange Cranberry Sauce – the perfect blend of sweet, tart, and spicy
- Our Bourbon Sweet Potato Casserole topped with a buttery pecan crumble
- Garlic Rosemary Mashed Potatoes made with plenty of butter and fresh herbs
For Something Sweet:
- End your meal with our crowd-pleasing Pumpkin Pie Dessert Bars or Chocolate Pecan Pie Bars
Don’t Forget the Drinks:
- Get into the holiday spirit with our Apple Cider Whiskey Sour or Apple Cider White Wine Sangria
Pro tip: Since spatchcocking significantly reduces cooking time, time your sides accordingly. Many can be made ahead or while the turkey is resting.
Make-Ahead and Storage
Make-Ahead: We don’t recommend cooking the turkey ahead of time, as it can lead to dry meat and rubbery skin. However, you can spatchcock and dry brine your turkey up to 36 hours before cooking and keep it in the refrigerator on a wire rack set in a rimmed baking sheet. This advance prep saves time on the cooking day, improves the flavor, and ensures crispy skin.
How to Store: Once cooled, remove any remaining meat from the bones and store it in an airtight container. Leftover turkey will keep in the refrigerator for up to 4 days. For best results, store the white and dark meat separately. Save those leftovers for Turkey Pot Pie, Tortellini Turkey Soup, or our favorite Cranberry Pecan Turkey Salad.
How to Reheat: The key to reheating turkey without drying it out is to add moisture back in. Place turkey slices in a baking dish with a splash of chicken broth or turkey stock. Cover tightly with foil and heat in a 325°F oven until warmed through, about 20 minutes. You can also reheat it in the microwave at 30-second intervals, but the oven method will give you better results.
Recipe Tips and Notes
- Don’t skip the dry brining time. Your turkey needs at least 24 hours for the salt to work its way into the meat, ensuring juicy results and crispy skin. While 36 hours is ideal, even 24 hours will make a noticeable difference.
- Use a good-quality thermometer. Temperature is crucial when cooking turkey. Insert your thermometer into the thickest part of the thigh, avoiding the bone, for the most accurate reading.
- Let your turkey come to room temperature before cooking. Taking the chill off helps ensure even cooking and reduces overall cooking time. One hour on the counter is perfect.
- Keep the skin dry. Pat the turkey thoroughly with paper towels before applying the dry brine and again before roasting. Moisture is the enemy of crispy skin.
- Position your oven rack correctly. The lower third of your oven provides the perfect heat distribution for a spatchcocked turkey. If it is any higher, the skin might brown too quickly.
Frequently Asked Questions
While the exact origin is debated, the term “spatchcock” is thought to come from the phrase “dispatch the cock” – meaning to prepare poultry quickly. The technique dates back to 18th-century Ireland.
Plan for 1-1.5 pounds per person for a whole turkey. This accounts for the weight of bones and ensures enough for seconds and leftovers. For a 20-pound turkey, you can comfortably serve 13-15 people.
Keeping the turkey uncovered during dry brining allows the skin to dry out, which is crucial for achieving that crispy, golden-brown skin when roasting.
No, never rinse off the dry brine. If any moisture accumulates during brining, pat the turkey dry with paper towels.
One of the benefits of spatchcocking and dry brining is that basting isn’t necessary. The turkey will cook evenly and stay moist without basting.
Insert the thermometer into the thickest part of the thigh and breast, avoiding bone. The turkey is done when it registers 165°F.
While possible, we strongly recommend using poultry shears instead of a knife. They’re safer and give you better control when cutting through bones.
Absolutely! While this recipe doesn’t include gravy, check out our Classic Turkey Gravy recipe for detailed instructions.
More Thanksgiving Mains to Try
Looking for more inspired holiday recipes? Try these other favorites:
- Stuffed Cornish Game Hens – Skip the stress, not the flavor! Filled with rich wild rice stuffing, then oven-roasted for an easy, no-fuss prep. Crispy skin, tender meat, and individual servings make it a great alternative to the traditional turkey.
- Grilled Turkey Breast – Perfectly grilled, it is tender and juicy and is an ideal dish for festive gatherings or even a weekend dinner any time of the year.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Dry Brined Spatchcock Turkey
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
- Extra Large Baking Sheet
- Wire Rack
Ingredients
- 5 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 20 pound whole turkey, giblets and neck removed
Instructions
Spatchcock the Turkey
- Place turkey breast-side down on a stable work surface.
- Using sharp poultry shears, cut along both sides of the backbone to remove it.
- Flip turkey breast-side up.
- Press firmly on the breastbone until it cracks and the turkey flattens.
Dry Brine
- Mix all dry brine ingredients in a small bowl.
- Pat the turkey completely dry with paper towels.
- Gently loosen the skin over the breast and legs. Rub the dry brine mixture under the skin and all over the turkey.
- Place turkey on a wire rack set in a rimmed baking sheet. Refrigerate uncovered for 24-36 hours.
Roasting the Turkey
- Remove turkey from refrigerator 1 hour before cooking.
- Position oven rack in lower third of oven. Preheat oven to 425°F.
- Pat turkey skin dry with paper towels if any moisture has accumulated.
- Roast at 425°F for 30 minutes.
- Reduce temperature to 400°F.
- Continue roasting until thermometer inserted into thickest part of thigh registers 165°F (approximately 1.5-2 hours total cooking time).
- If the starts to breast brown too quickly, cover with foil.
- Remove the turkey from the oven and let it rest for 20 minutes before carving. To maintain crispy skin, do not cover it with foil during the resting period.
Notes
- 8-12 pound turkey – 2.5 tablespoons kosher salt and 0.5 tablespoons of each of the remaining spices
- 12-16 pound turkey – 3.5 tablespoons kosher salt and 0.75 tablespoons of each of the remaining spices