Serious Eats: The Ultimate Dry-Brined Spatchcock Turkey Recipe

Dry Brined Spatchcock Turkey: A Serious Eats Guide

Turkey is a staple of the Thanksgiving table, but it can be a challenge to cook perfectly. A dry brine spatchcock turkey is a great way to ensure that your turkey is moist and flavorful, without having to worry about it drying out.

In this guide, we’ll show you how to dry brine and spatchcock a turkey, step by step. We’ll also provide tips on how to cook the turkey so that it’s juicy and delicious.

So whether you’re a seasoned cook or a Thanksgiving rookie, read on for all the information you need to know about dry brining and spatchcocking a turkey.

Ingredients	Instructions	Notes
– 1 (12- to 14-pound) turkey, giblets removed – 1 cup kosher salt – 1/2 cup brown sugar – 1/4 cup black peppercorns – 1/4 cup whole cloves – 1/4 cup fresh thyme leaves – 1/4 cup fresh rosemary leaves – 1/4 cup fresh sage leaves – 1/4 cup olive oil – 1 lemon, quartered	1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the salt, brown sugar, peppercorns, cloves, thyme, rosemary, and sage. Rub the turkey all over with the olive oil, then coat with the spice mixture. Place the turkey in a large roasting pan, breast-side up. 3. Pour 1 cup of water into the bottom of the roasting pan. Cover the turkey loosely with aluminum foil. 4. Roast the turkey for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh. 5. Remove the turkey from the oven and let rest for 15 minutes before carving.	– The turkey can be brined for up to 2 days. – If you don’t have a roasting pan large enough to hold the turkey breast-side up, you can cook it breast-side down. Just increase the cooking time by 30 minutes. – Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and green beans.

Introduction

Spatchcocking is a technique for roasting a turkey that involves splitting the bird down the backbone and flattening it out. This results in a turkey that cooks more evenly and quickly than a traditional roasted turkey. Dry brining is a method of brining that involves rubbing the turkey with a mixture of salt, sugar, and spices and then letting it sit in the refrigerator for several hours or overnight. This helps to season the turkey and make it more flavorful.

When combined, spatchcocking and dry brining create a turkey that is moist, flavorful, and perfectly cooked. This is the best way to roast a turkey, and it is sure to impress your guests.

Ingredients

* 1 (12- to 14-pound) turkey, thawed
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup black peppercorns
* 1/4 cup fresh thyme leaves
* 1/4 cup fresh rosemary leaves
* 1/4 cup fresh sage leaves
* 1/4 cup garlic cloves, smashed
* 1/4 cup olive oil

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the giblets from the turkey and reserve for another use.
3. Rinse the turkey inside and out and pat dry with paper towels.
4. In a large bowl, combine the salt, brown sugar, peppercorns, thyme, rosemary, sage, garlic, and olive oil. Rub the mixture all over the turkey, inside and out.
5. Place the turkey on a roasting rack in a large roasting pan. Cover with aluminum foil and refrigerate for 8 to 12 hours, or overnight.
6. Remove the turkey from the refrigerator and let it come to room temperature for 1 hour before roasting.
7. Roast the turkey for 1 hour, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
8. 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 temperature should read 165 degrees F (74 degrees C).
* If you don’t have time to dry brine the turkey, you can skip that step and just roast it according to the directions. The turkey will still be delicious, but it won’t be quite as moist and flavorful.
* To spatchcock the turkey, cut down the backbone with a sharp knife, being careful not to cut through the breast. Then, flip the turkey over and press down on the breastbone to flatten it out.
* You can also roast the turkey on a rotisserie. This will give the turkey a nice, crispy skin.

Spatchcocked dry brined turkey is the best way to roast a turkey. It is moist, flavorful, and perfectly cooked. This is sure to be a hit with your guests.

Dry Brine Spatchcock Turkey

Dry brining is a simple and effective way to season a turkey before roasting. The salt penetrates the meat, creating a flavorful and juicy bird. Spatchcocking, or butterflying, the turkey also helps to cook it evenly and quickly.

To dry brine a spatchcock turkey, you will need:

* A 10- to 12-pound turkey
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1 tablespoon black peppercorns
* 1 tablespoon dried thyme
* 1 tablespoon dried sage
* 1 tablespoon dried rosemary
* 1/2 cup apple cider vinegar

Instructions:

1. Rinse the turkey inside and out under cold running water. Pat dry with paper towels.
2. In a large bowl, combine the salt, brown sugar, peppercorns, thyme, sage, rosemary, and vinegar.
3. Place the turkey in a large roasting pan or baking dish. Rub the turkey all over with the salt mixture. Cover with plastic wrap and refrigerate for 24 to 48 hours.
4. Preheat the oven to 350 degrees F (175 degrees C).
5. Remove the turkey from the refrigerator and let it come to room temperature for 1 hour.
6. Remove the turkey from the roasting pan and discard the salt mixture.
7. Place the turkey breast-side up on a rack in the roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
8. Let the turkey rest for 15 minutes before carving.

How to Spatchcock a Turkey

Spatchcocking a turkey is a simple process that involves cutting the backbone out of the bird and flattening it out. This allows the turkey to cook more evenly and quickly.

To spatchcock a turkey, you will need:

* A sharp knife
* A cutting board
* A pair of kitchen shears

Instructions:

1. Place the turkey breast-side up on a cutting board.
2. Find the backbone of the turkey. It is a long, thin bone that runs down the center of the bird.
3. Using a sharp knife, cut along both sides of the backbone, starting at the neck and working your way down to the tail.
4. Once you have cut through the backbone, use kitchen shears to remove it completely.
5. Flip the turkey over so that it is breast-side down.
6. Press down on the breastbone to flatten the turkey out.

Tips for Dry Brining a Spatchcock Turkey

Here are a few tips for dry brining a spatchcock turkey:

* Use a large roasting pan or baking dish for the brine. The turkey should be able to fit in the pan without touching the sides.
* Cover the turkey with plastic wrap and refrigerate for 24 to 48 hours. The longer the turkey brines, the more flavorful it will be.
* Remove the turkey from the refrigerator and let it come to room temperature for 1 hour before roasting. This will help the turkey cook evenly.
* Roast the turkey until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
* Let the turkey rest for 15 minutes before carving.

Dry brining and spatchcocking a turkey is a simple and delicious way to cook a holiday bird. The dry brine will help to season the turkey and make it juicy and flavorful, while the spatchcocking will help it to cook evenly and quickly. With just a few simple steps, you can enjoy a delicious and perfectly roasted turkey for your next holiday meal.

Q: What is dry brining?
A: Dry brining is a method of marinating meat by coating it with a mixture of salt and spices and letting it sit for several hours or overnight. This process helps to tenderize the meat and add flavor.

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 less messy than wet brining. Second, dry brining does not dilute the flavor of the meat as much as wet brining does. Third, dry brining is a faster process than wet brining.

Q: How long should I dry brine my turkey?
A : The length of time you should dry brine your turkey depends on its size. For a turkey that weighs 10 to 12 pounds, you should brine it for 24 hours. For a turkey that weighs 12 to 14 pounds, you should brine it for 36 hours. For a turkey that weighs 14 to 16 pounds, you should brine it for 48 hours.

Q: What should I do with the turkey after I brine it?
A: After you brine the turkey, you should rinse it off and pat it dry. Then, you can cook it according to your favorite recipe.

Q: What are some tips for dry brining a turkey?
A: Here are a few tips for dry brining a turkey:

* Use a coarse salt, such as kosher salt or sea salt.
* Use a variety of spices to flavor the turkey. Some good options include garlic powder, onion powder, paprika, and thyme.
* Be sure to brine the turkey in a cool place, such as the refrigerator.
* Do not brine the turkey for longer than the recommended time.

Q: What are some common mistakes people make when dry brining a turkey?
A: Here are a few common mistakes people make when dry brining a turkey:

* Using too much salt.
* Using a brine that is too salty.
* Brining the turkey for too long.
* Brining the turkey in a warm place.

Q: What are the benefits of dry brining a turkey?
A: There are a few benefits to dry brining a turkey:

* Dry brining helps to tenderize the meat.
* Dry brining adds flavor to the meat.
* Dry brining is a faster process than wet brining.
* Dry brining is less messy than wet brining.

In this comprehensive guide, we have shown you how to dry brine and spatchcock a turkey. We have covered everything from choosing the right turkey to brining and cooking it to perfection. So whether you are a seasoned cook or a complete novice, you can now confidently cook a delicious and juicy turkey for your next holiday gathering.

Here are the key takeaways from this guide:

* Choose a turkey that is the right size for your needs. A 12- to 14-pound turkey will feed about eight people.
* Brining the turkey will help to keep it moist and flavorful. The brine solution should contain a mixture of salt, sugar, and water.
* Spatchcocking the turkey will help it to cook evenly and quickly. To spatchcock a turkey, you will need to remove the backbone and then flatten the bird.
* Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit. This will ensure that the turkey is cooked through and safe to eat.

By following these tips, you can cook a delicious and juicy turkey that will be the star of your next holiday gathering.