Dry-Brined Spatchcock Turkey

Prep Time 15

Cook Time 2 30

Brining Time 1

Total Time 1 2 45

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 breast starts to 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

1. Turkey to Dry Brine Ratios:

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

2. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the turkey, and it is assumed that a serving is approximately 1.5 pounds of turkey. It does not include any additions or substitutions.

3. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.