Spatchcocked Thanksgiving Turkey
Dry Brining Time:
Dry-brining makes this turkey extra moist and delicious; not to mention, faster and easier to cook.
13 to 14 pound
neck and giblets removed and reserved for Giblet Stock
Dry Rub For Turkey
whole black peppercorns
whole allspice berries
Mortal and Pestel
Preparing Turkey with Dry Brine
Four days before serving, prepare the spice blend in a spice grinder or mortar and pestle. Set aside.
Spatchcock the turkey: set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use heavy-duty kitchen shears to cut up one side of the backbone.
Turn the bird around and cut back down the other side of the spine.
Remove the backbone and reserve the backbone along with any giblets for turkey stock.
Turn the turkey breast-side up and pull sides outward. Then use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
Rub the seasoned salt on both sides of the turkey.
Place the turkey on a parchment paper-lined half sheet pan, breast-side up with legs running with the long side of the pan.
Store, uncovered, in the refrigerator up to 4 days.
Remove the turkey from the refrigerator and leave at room temperature for 1 hour before cooking.
Roasting the Turkey
Preheat the oven to 425℉
Place the turkey on a baking rack over a half sheet pan (to catch the drippings).
Roast for 30 minutes.
Reduce the temperature to 350℉
Continue to roast until the thickest part of the breast is 155℉, approximately 40-50 minutes.
Remove the turkey and let rest for 30 minutes before carving.
Hands-On Prep Time is only 30 minutes but be prepared to let this turkey set in the refrigerator for up to 4 days.
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Spatchcocked Thanksgiving Turkey https://www.foodologygeek.com/spatchcocked-turkey/ October 25, 2019