Description
This Dry Brined Spatchcock Turkey recipe delivers a juicy, flavorful bird with crispy golden skin by using a flavorful dry brine and roasting method. The spatchcock technique flattens the turkey for even cooking and shorter roast time. Roasted on a bed of fresh vegetables and herbs, the turkey is coated with herb-infused butter for ultimate tenderness. The accompanying pan gravy made from the drippings adds richness and complexity, making this dish perfect for festive dinners or holiday gatherings.
Ingredients
Scale
Turkey and Dry Brine
- 12–14 lb turkey (thawed, giblets and neck removed)
- 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
Vegetables and Herbs for Roasting
- 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)
Butter and Broth
- 1 stick unsalted butter (8 tablespoons), softened (or more)
- 1 to 2 cups broth from drippings
- 1 cup warm broth
Gravy Ingredients
- 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: In a small bowl, whisk together kosher salt, brown sugar, paprika, garlic powder, onion powder, ground pepper, fresh sage, rosemary, and lemon zest to create the dry brine mixture.
- Prepare the Turkey: Place the turkey on a large cutting board. Using kitchen shears or a sharp knife, cut alongside the backbone to remove it and any small bones sticking out.
- Spatchcock the Turkey: Turn the turkey breast side up and press firmly down on the center of the breastbone with your palms to flatten the bird evenly.
- Apply Dry Brine: Lay the turkey on a large baking sheet and rub the dry brine mixture all over the turkey, including underneath the skin and the underside.
- Refrigerate: Refrigerate the uncovered turkey for at least 24 hours to allow the flavors to penetrate and skin to dry for crispiness.
- Preheat Oven: Preheat the oven to 400°F (204°C) for roasting.
- Prep Turkey for Roasting: Remove the dry-brined turkey from the fridge and let it come to room temperature. Pat the skin dry if there is any excess moisture.
- Prepare Roasting Pan: Line a large rimmed baking sheet or roasting pan with foil. Spread the chopped onions, carrots, and celery on the pan. Top with sage, thyme, rosemary, and lemon wedges. Place the turkey on top of the vegetables and herbs.
- Butter the Turkey: Smear the softened butter all over and under the skin of the turkey, ensuring even coverage. Use more butter if necessary.
- Roast the Turkey: Roast in the preheated oven for about 80-90 minutes, until the skin is golden brown and the internal temperature reaches at least 155°F (68°C) in the breast and 165°F (74°C) in the thighs.
- Rest the Turkey: Remove the turkey from the oven, transfer to a cutting board, lightly tent with foil, and let it rest for at least 20 minutes before slicing.
- Make the Gravy – Strain Drippings: Pour the liquid from the baking sheet through a strainer, discarding the solids (onions, carrots, celery, herbs, lemons).
- Make Roux: In a saucepan over medium heat, melt the butter and whisk in the flour until smooth. Cook while whisking continuously for about 2 minutes until a thick paste with no dripping forms on the spatula.
- Add Drippings and Broth: Gradually whisk in the strained drippings, starting with 1 cup, adding more to desired consistency. Then whisk in the warm broth if needed for additional volume and smoothness.
- Season and Thicken Gravy: Add garlic powder, onion powder, salt, and pepper. Cook while whisking until gravy thickens to liking, approximately 5 minutes.
- Serve: Serve the gravy alongside the carved turkey, garnished with fresh herbs and lemon wedges if desired.
Notes
- Spatchcocking the turkey reduces cooking time and promotes even roasting.
- Dry brining the turkey overnight improves flavor, moisture retention, and skin crispness.
- Use a meat thermometer to ensure accurate doneness and safe cooking temperatures.
- Resting the turkey after roasting allows juices to redistribute for juicier meat.
- If you prefer, you can substitute fresh herbs with dried herbs—use approximately one-third of the fresh herb amounts.
- The pan drippings provide rich flavor for making the gravy, but adding broth adjusts volume and consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: spatchcock turkey, dry brined turkey, roasted turkey, Thanksgiving turkey, holiday turkey, herb roasted turkey, crispy turkey skin, turkey gravy
