Spatchcocked Turkey
The average person will make “3 frantic phone calls for family help when cooking TG dinner this year” and even if they aren’t cooking, 61% will still get stressed out (SWNS 2020). When it comes to the turkey, I’m here to hopefully ease that stress. Full recipe below!
Step 1: Spatchcock Turkey… Why?
Crispy skin: flat shape with skin facing same direction means it will be evenly exposed to heat
Ideal internal temp: dark meat is only done at ~175F+ while breast meat dries out above ~160F. Spatchcock exposes dark meat, allowing it to cook faster
Backbone can be used for gravy
Step 2: Dry Brine… Why?
Crispy skin: skin dries out for better & more even browning
Seasoned & juicy turkey: salt penetrates deeply, moisture retention is improved
Other Notes:
High oven temp may cause smoke (IMO worth it for crispy skin)
Traditional liquid brine can work though less browning & diluted flavor
Covering bird in butter reduces crispiness (!) (butter is ~20% water and cools down skin as it evaporates)
Basting bird can distribute some flavor, but ultimately adds moisture & reduces browning
Recipe:
INGREDIENTS
15-20lb turkey
1/2 cup kosher salt
1T baking powder
COOKING INSTRUCTIONS
Serves 6-8
Spatchcock turkey: Remove backbone, unfold legs, press down on breast to flatten
Dry brine: Salt turkey day before cooking, rest in fridge loosely covered. Combine kosher salt with baking powder for extra crispiness.
*Some birds come pre-brined/salted. Minimally salt or skip this step if using this type
Cook the turkey:
Place on rack over tray. Scatter tray w/ veg/herbs to help prevent smoke, reserved juices can be added to gravy
<15lb Turkey (recommended): 450F oven/smoker until IT of 150F in breast (~1.5hours)
>15lb turkey: 400-425F oven/smoker until IT of 150F in breast
Refer to my “turkey” highlight bubble on instagram to understand why 150F is perfectly safe
Rest 20 mins
Check out my ‘how to’ on carving a turkey here!
Enjoy!
References: Much of this info is from @kenjilopezalt , check out seriouseats.com for further details.