How to Dry Brine and Spatchcock a Turkey Like Alton Brown

Dry Brining and Spatchcocking a Turkey: The Alton Brown Way

Turkey is a staple of Thanksgiving dinner, but it can be a challenge to cook perfectly. If you want a juicy, flavorful turkey that’s easy to carve, try dry brining and spatchcocking it. Alton Brown, the host of the popular cooking show “Good Eats,” is a big fan of this method, and he’s shared his tips and tricks with his viewers.

In this article, we’ll walk you through the process of dry brining and spatchcocking a turkey using Alton Brown’s method. We’ll also provide some tips for cooking the turkey so that it comes out perfectly every time.

So if you’re looking for a foolproof way to cook a turkey, read on!

Ingredient	Quantity	Instructions
Turkey	1 (12-14 pound)	Remove the giblets from the turkey. Rinse the turkey inside and out with cold water. Pat the turkey dry with paper towels.
Salt	1 cup	In a large bowl, combine the salt, sugar, and pepper. Rub the mixture all over the turkey, inside and out. Place the turkey in a large roasting pan or disposable aluminum pan. Cover the pan with plastic wrap and refrigerate for at least 24 hours, and up to 48 hours.
Brine	1 gallon	In a large pot or container, combine the water, salt, sugar, and spices. Bring the brine to a simmer over medium heat. Remove the brine from the heat and let cool completely.
Spatchcocking	–	Preheat the oven to 375 degrees F (190 degrees C). Remove the turkey from the brine and pat it dry with paper towels. Place the turkey breast-side down on a cutting board. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working down to the tail. Remove the backbone and discard. Flip the turkey over so that it is breast-side up.
Cooking	–	Place the turkey in a roasting pan or disposable aluminum pan. Pour the remaining brine over the turkey. Cover the pan with aluminum foil and bake for 2 1/2 to 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving.

Introduction

Spatchcocking is a method of roasting a turkey that involves removing the backbone and flattening the bird so that it cooks evenly and quickly. This method is also known as butterflying or butterflied turkey. Spatchcocking is a great way to cook a turkey if you’re short on time or if you want to ensure that the turkey is cooked evenly.

Alton Brown is a chef, author, and television personality who is known for his approachable and informative cooking style. Brown has a number of recipes for spatchcocked turkey, including one that he shared on his show, Good Eats. Brown’s recipe for spatchcocked turkey is simple to follow and produces a moist and flavorful bird.

Ingredients

For the dry brine:

* 1 (12-14 pound) turkey, thawed
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1 tablespoon black peppercorns
* 1 tablespoon whole cloves
* 1 tablespoon dried thyme
* 1 tablespoon dried sage
* 1 tablespoon dried rosemary
* 1/2 cup apple cider vinegar
* 1/2 cup water

For the spatchcocking:

* 1 tablespoon olive oil
* 1 tablespoon Dijon mustard
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Instructions

To make the dry brine, combine the salt, brown sugar, peppercorns, cloves, thyme, sage, rosemary, vinegar, and water in a large bowl. Place the turkey in the brine, breast-side up, and cover with plastic wrap. Refrigerate for 24 hours, turning the turkey occasionally.

To spatchcock the turkey, remove the backbone by cutting along either side of the spine with a sharp knife. Be careful not to cut through the breast meat. Once the backbone is removed, flip the turkey over so that the breast is facing up. Press down on the breastbone to flatten the turkey.

Preheat the oven to 425 degrees F (220 degrees C).

In a small bowl, combine the olive oil, mustard, paprika, garlic powder, salt, and pepper. Brush the mixture all over the turkey.

Place the turkey on a roasting rack in a roasting pan. Roast for 1 hour 20 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).

Let the turkey rest for 10 minutes before carving and serving.

Tips

* If you don’t have time to dry brine the turkey, you can skip that step and simply season the turkey with salt and pepper before spatchcocking it.
* Be sure to use a sharp knife when spatchcocking the turkey. A dull knife will make the job more difficult and could damage the meat.
* If you’re not sure how to spatchcock a turkey, there are plenty of tutorials available online and in cookbooks.
* Spatchcocked turkey is a great way to cook a turkey for a large crowd. The flattened bird cooks evenly and quickly, so it’s perfect for a Thanksgiving or Christmas dinner.

Spatchcocked turkey is a delicious and easy way to cook a turkey. This method produces a moist and flavorful bird that is perfect for a special occasion. So next time you’re looking for a way to cook a turkey, give spatchcocking a try. You won’t be disappointed.

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1 tablespoon black peppercorns
* 1 tablespoon whole cloves
* 1 tablespoon fresh thyme leaves
* 1 tablespoon fresh sage leaves
* 1 tablespoon fresh rosemary leaves
* 1/2 cup (1 stick) unsalted butter, melted
* 1 tablespoon olive oil

Instructions

1. Remove the giblets from the turkey and reserve for another use. Rinse the turkey inside and out with cold water and pat dry with paper towels.
2. Place the turkey breast-side up on a large cutting board. Using a sharp knife, cut along both sides of the backbone to remove it. Flip the turkey over and press down on the breastbone to flatten it slightly.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. In a large bowl, combine the salt, brown sugar, peppercorns, cloves, thyme, sage, and rosemary. Rub the mixture all over the turkey, inside and out. Place the turkey in a large roasting pan and let it brine in the refrigerator for at least 8 hours, or up to overnight.
5. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
6. Brush the turkey with the melted butter and olive oil. Place the turkey in the oven and roast for about 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
7. Let the turkey rest for 15 minutes before carving and serving.

Tips

* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees F (74 degrees C).
* If you don’t have time to brine the turkey for at least 8 hours, you can still make a delicious spatchcock turkey. Just skip the brining step and proceed with the rest of the recipe.
* Spatchcocked turkey is a great way to cook a turkey for a large crowd. The turkey cooks evenly and quickly, so you can have dinner on the table in no time.
* Serve the spatchcock turkey with your favorite sides, such as mashed potatoes, green beans, and stuffing.

Spatchcocked turkey is a delicious and easy way to cook a turkey for a large crowd. The turkey cooks evenly and quickly, so you can have dinner on the table in no time. Be sure to brine the turkey for at least 8 hours for the best results.

Q: What is dry brining?
A: Dry brining is a method of marinating meat by coating it with a mixture of salt, herbs, and spices and letting it sit for several hours or overnight. This process helps to draw out moisture from the meat, which is then reabsorbed along with the flavors of the brine. The result is a more flavorful and juicy turkey.

Q: Why should I dry brine my turkey instead of wet brining it?
A: There are a few reasons why you might want to dry brine your turkey instead of wet brining it. First, dry brining is a much simpler process. There is no need to worry about measuring the amount of liquid you use, and you don’t have to worry about the turkey submerged in liquid. Second, dry brining results in a more evenly seasoned turkey. With wet brining, the salt can sometimes concentrate on the surface of the turkey, while the interior remains bland. With dry brining, the salt is evenly distributed throughout the meat.

Q: How long should I dry brine my turkey?
A: The length of time you dry brine your turkey will depend on the size of the turkey. A small turkey (8-12 pounds) can be brined for 8-12 hours, while a large turkey (16-20 pounds) can be brined for up to 24 hours.

Q: What if I don’t have time to dry brine my turkey?
A: If you don’t have time to dry brine your turkey, you can still make a delicious and flavorful turkey by wet brining it. Simply place the turkey in a large container and cover it with a brine made of water, salt, and herbs and spices. Let the turkey brine for 4-6 hours, or overnight.

Q: How do I spatchcock a turkey?
A: Spatchcocking a turkey is a simple process that involves removing the backbone and flattening the bird out. This allows the turkey to cook more evenly and quickly. To spatchcock a turkey, you will need a sharp knife and a cutting board.

1. Place the turkey breast-side up on a cutting board.
2. Find the backbone and use your knife to cut along either side of it.
3. Carefully remove the backbone and discard it.
4. Flip the turkey over so that it is breast-side down.
5. Press down on the breastbone to flatten the turkey out.

Q: How long should I cook a dry brined spatchcocked turkey?
A: The cooking time for a dry brined spatchcocked turkey will vary depending on the size of the turkey. A small turkey (8-12 pounds) will take about 2-2 1/2 hours to cook, while a large turkey (16-20 pounds) will take about 3-3 1/2 hours to cook.

Q: What temperature should I cook a dry brined spatchcocked turkey?
A: The ideal cooking temperature for a dry brined spatchcocked turkey is 165 degrees Fahrenheit. You can check the internal temperature of the turkey using a meat thermometer.

Q: How do I know when my turkey is done cooking?
A: There are a few ways to tell when your turkey is done cooking.

* The internal temperature of the turkey should reach 165 degrees Fahrenheit.
* The juices from the turkey should run clear when you prick them with a fork.
* The skin of the turkey should be golden brown and crispy.

Q: What are some tips for making a dry brined spatchcocked turkey?
A few tips for making a dry brined spatchcocked turkey include:

* Use a high-quality turkey.
* Make sure to dry the turkey thoroughly before brining it.
* Marinate the turkey for at least 8 hours, but no longer than 24 hours.
* Spatchcock the turkey before cooking it.
* Cook the turkey to an internal temperature of 165 degrees Fahrenheit.
* Let the turkey rest for at least 15 minutes before carving it.

By following these tips, you can make a delicious and flavorful dry brined spatchcocked turkey that your family and friends will love.

dry brining and spatchcocking a turkey is a great way to cook a delicious and juicy bird for your next holiday gathering. Alton Brown’s method is simple to follow and produces excellent results. By following these steps, you can be confident that you will have a turkey that everyone will enjoy.