Dry Brined Spatchcock Turkey
This dry brined spatchcock turkey recipe will give you a juicy, delicious turkey every time. Made with simple ingredients, this spatchcock turkey recipe is so flavorful and will quickly become your favorite way to cook a whole turkey for your next Thanksgiving or holiday gathering.
Servings 8 to 10 servings
Calories 904kcal
Ingredients
- 12-14 lb turkey thawed, giblets and neck removed
For the Dry Brine
- 2½ tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon ground pepper or more
- 2 tablespoons fresh sage finely chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon lemon zest
For the Turkey
- 1 onion chopped into 4
- 3 large carrots peeled and chopped
- 3 celery ribs chopped
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 2 lemons cut into 4
- 1 stick unsalted butter (8 tablespoons), softened (or more)
For the Gravy
- 1 to 2 cups broth from drippings
- 1 cup warm broth
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 pinch salt and pepper
Instructions
Dry Brine the Turkey
- Whisk the kosher salt, brown sugar, paprika, garlic powder, onion powder, ground pepper, sage, rosemary, and lemon zest together in a small bowl. Set aside.
- Place the turkey on a large cutting board. Using kitchen shears or a sharp knife, cut alongside the backbone and remove it and any small bones sticking out.
- Turn the turkey breast side up on the cutting board and place your palms over the center of the breastbone to press firmly down between the two breasts, flattening out the turkey.
- Place the turkey on a large baking sheet and rub the dry brine all over the turkey, including under the skin and on the underside.
- Refrigerate uncovered for at least 24 hours.
Roast the Turkey
- Preheat an oven to 400°F.
- Remove the dry brined turkey from the fridge and let it come to room temperature. If there is excess moisture on the skin of the turkey, gently pat it dry with paper towels.
- Meanwhile, in a large rimmed baking sheet (or a large roasting pan) lined with foil, add the onions, carrots, and celery. Top with the sage, thyme, rosemary, and cut lemons. Place the turkey on top of the vegetables and herbs.
- Smear softened butter all over the turkey and under the skin, evenly coating the turkey. Use more butter if needed.
- Roast until the skin of the turkey is golden brown and the internal temperature of the breasts are at least 155°F (68°C), and the thighs, at least 165°F (74°C), about 80-90 minutes.
- Remove from the oven and transfer to a cutting board and lightly tent with foil. Rest for at least 20 minutes before slicing.
For the Gravy
- Pour the liquid from the baking sheet (or roasting pan) through a strainer; discard the onions, carrots, celery, herbs, and lemon wedges.
- Melt butter in a saucepan over medium heat. Whisk in the flour until smooth.
- Stir continuously for about 2 minutes until a thick paste forms, forming a roux. The roux should be thick. If you run a spoon or spatula through it, the roux should coat the spatula without dripping off.
- Slowly whisk in the strained liquid from the turkey while whisking constantly. Start with 1 cup and continue to add the rest of the drippings until there’s enough added to your liking.
- Whisk in the warm broth if you’d like more gravy than what the drippings provided. Whisk until totally smooth with no lumps. Add the garlic powder, onion powder, salt, and pepper. Cook while whisking until the gravy has thickened to your liking, about 5 minutes.
- Serve gravy with the turkey. Garnish with fresh herbs and lemons if desired.
Nutrition
Calories: 904kcal | Carbohydrates: 15g | Protein: 107g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 2903mg | Potassium: 1343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5789IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 5mg