Spatchcock Turkey with Citrus-Herb Dry Brine
Perfectly seasoned with a flavorful dry brine this recipe for spatchcock turkey cooks up quickly and evenly every time. This Spatchcock Turkey with Citrus-Herb Dry Brine will be the star of your holiday table.
Equipment
- kitchen shears
- baking sheet with wire rack
Ingredients
- 1/2 cup kosher salt
- 2 tbs brown sugar
- zest of one orange
- 2 tbs fresh rosemary, divided
- 2 tbs fresh thyme, divided
- 1 tbs ground black pepper
- 1 12-14lb turkey
- 1/2 cup olive oil
Instructions
- Add kosher salt, brown sugar, orange zest, 1 tbs each of rosemary and thyme and black pepper to a food processor and pulse to combine. Set the dry brine aside.
- To spatchcock the turkey place the turkey on a cutting board breast side down. Using sharp kitchen shears cut along each side of the backbone and remove it. Flip the turkey so the breast side is facing up and press down on the breastbone to flatten the turkey.
- Pat the turkey dry with a paper towel and rub the dry brine liberally over both sides of the turkey. Place the turkey on a a rimmed baking sheet with a wire rack skin side up and transfer it to the refrigerator. Chill uncovered for at least 6 hours or up to 24 hours.
- Preheat the oven to 450 ℉. Remove the turkey from the refrigerator and pat dry also taking care to remove excess fluid that collected in the baking sheet. Allow to come to room temperature for 30 minutes.
- In a small saucepan add olive oil and remaining rosemary and thyme. Cook over medium heat until fragrant, about 3-4 minutes and set aside.
- Brush the olive oil over the turkey and transfer to the oven. Roast the turkey for 30 minutes then reduce the heat to 350 ℉. Continue to roast the turkey, brushing it with olive oil every 30 minutes, until a thermometer inserted into the meaty part of the thigh reaches 165 ℉. Transfer the turkey to a platter or cutting board, cover with foil and allow to rest for 30 minutes before carving.
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