Description
This Spatchcock Turkey recipe offers a flavorful and evenly cooked turkey by removing the backbone and flattening the bird before roasting. Brining the turkey overnight enhances its juiciness, while a butter rub seasoned with salt and pepper ensures a crispy, golden skin. Roasting at a high temperature yields tender, moist meat perfect for any festive occasion.
Ingredients
Scale
Turkey and Brining
- 12 pound turkey, giblets and neck removed
- 1 recipe turkey brine
Butter Rub
- 1/2 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon pepper
Other
- Cooking spray
Instructions
- Remove Giblets: Take out the neck and giblets from a fully thawed whole turkey to prepare it for brining and cooking.
- Brine the Turkey: Prepare the turkey brine according to the recipe directions and submerge the turkey in the brine for 18-24 hours to enhance moisture and flavor.
- Rinse and Dry: After brining, rinse the turkey thoroughly with cold water to remove excess salt and pat dry completely with paper towels.
- Spatchcock the Turkey: Using poultry or kitchen shears, remove the backbone by cutting along both sides, then flip the bird breast side up and press firmly on each breast until the ribs crack, flattening the turkey. Tuck wings underneath the breast and arrange drumsticks and thighs flat without tearing the skin or breaking joints.
- Prepare Butter Rub: Mix softened butter with salt and pepper until combined to create a flavorful spread for the turkey.
- Butter the Turkey: Generously coat the entire turkey with the butter mixture, paying special attention to joints where wings and thighs connect to the breast for optimal seasoning.
- Roast: Place the turkey on a sheet pan sprayed with cooking spray and roast at 400°F (204°C) for about 1 hour and 10 minutes. Roast until the internal temperature of the breast and the thickest part of the thigh reach 165°F (74°C) for safe consumption.
- Baste Regularly: Every 20-30 minutes, baste the turkey with melted butter and pan drippings to keep the meat moist and enhance flavor and color.
- Rest and Serve: Remove the turkey from the oven and let it rest for 10-20 minutes to allow juices to redistribute before carving and serving.
Notes
- If cutting out the backbone is difficult, try adjusting your cutting position slightly closer or farther from the backbone.
- Use the tip of the scissors for precise snipping of bones as needed.
- Starting the backbone cut from the tail end of the bird is recommended, but if challenges arise, begin from the neck end so the cuts meet in the middle.
Nutrition
- Serving Size: 1 slice (approx. 8 oz cooked turkey)
- Calories: 420
- Sugar: 0g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 140mg
