The Ultimate Guide to Dry Brined Spatchcock Turkey

As Thanksgiving approaches it’s time to start thinking about the star of your holiday table – the turkey! Dry brined spatchcock turkey is the best way to prepare your bird for a moist, flavorful and fast-cooking Thanksgiving centerpiece. In this ultimate guide we’ll cover everything you need to know to dry brine and spatchcock your turkey like a pro.

What is Dry Brining?

Dry brining, sometimes called dry salting, is a method of salting meat in advance to boost flavor and moisture. It works similarly to wet brining by allowing the salt to penetrate deep into the meat, but without submerging it in liquid.

To dry brine, you simply rub the raw turkey all over with a salt-based mixture, then let it rest in the fridge, uncovered, for 1-3 days. The salt will initially draw moisture out of the turkey, then that concentrated turkey juice will get reabsorbed back in, seasoning the meat throughout.

Compared to wet brining, dry brining uses less salt and doesn’t dilute flavor by adding water. It gives you all the benefits of brining – juicier, more seasoned meat and crispy skin – without the hassle of finding a container big enough to submerge the bird

Why Spatchcock Your Turkey?

Spatchcocking, also called butterflying, is a method of preparing poultry by removing the backbone and flattening it out. It has become increasingly popular for roasting turkeys. Here are the main benefits:

• Cooks faster: With more surface area exposed, a spatchcocked turkey can cook in about half the time of a traditional turkey.

• Cooks evenly Flattening it out allows the white and dark meat to cook at the same rate. No more dry breast or undercooked legs!

• Gets crispier skin: With the underside exposed, you’ll get crispy skin all over the bird instead of just on top.

• Flavors better: Seasonings can penetrate all parts of the turkey, not just the top.

• Frees up oven space: A flattened turkey takes up less vertical space, leaving room for more side dishes.

• Easier carving: With the backbone removed, carving is much simpler.

Overall, spatchcockingstreamlines your cooking process while delivering a better end result. It does take a bit of knife work, but it’s easy to master.

Step-by-Step Guide to Dry Brined Spatchcock Turkey

Follow these simple steps for foolproof spatchcock turkey with crispy skin and juicy, well-seasoned meat:

Prep the Turkey

• Start with a 12-14 lb fresh or heritage turkey. Avoid pre-basted birds.
• Remove neck and giblets and pat the turkey very dry. This helps the skin get ultra crispy.

Spatchcock the Turkey

• Place breast side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck.
• Remove the backbone and reserve for making stock.
• Flip over breast side up. Press down firmly on the breastbone to flatten. The turkey is now spatchcocked!

Make the Dry Brine

• In a small bowl, combine 2 1⁄2 Tbsp kosher salt, 1 Tbsp brown sugar, 1 tsp white pepper and dried herbs like sage, marjoram, garlic powder and ginger.
• Separate the skin from the breast meat and rub the brine all over, including under the skin.
• Place on a baking sheet or pan, uncovered. Refrigerate 1-3 days.

Roast the Turkey

• Preheat oven to 400°F. Place turkey on a bed of chopped onion, carrots and celery.
• Rub the skin with butter or oil. Roast until 165°F in thighs and 155°F in breasts, about 70-80 minutes.
• Let rest 20-30 minutes before carving.

Make Delicious Turkey Gravy

Don’t forget the gravy! Use the turkey drippings and homemade turkey stock for the most flavorful gravy ever:

• Add neck and backbone to vegetables, simmer into stock.
• After roasting, pour drippings into a container.
• In a saucepan, make a roux with butter and flour.
• Whisk in drippings and warm stock until thickened.

Pair with Cranberry Sauce, Stuffing and More

A dry brined spatchcock turkey deserves all the classic Thanksgiving fixings like fluffy dinner rolls, sausage stuffing, creamy mashed potatoes and tangy cranberry sauce. Add a spiced fall cocktail like an apple cider bourbon fizz or pumpkin maple mule. Then finish off with pumpkin or pecan pie for a perfect Thanksgiving feast!

Frequently Asked Questions

How long does it take to dry brine a turkey?

For best results, dry brine the spatchcocked turkey uncovered in the fridge for 1-3 days. The salt needs time to fully penetrate and season the meat.

What’s the best way to spatchcock a turkey?

Use sharp kitchen shears to cut out the backbone. Place breast side down and make cuts along both sides of the backbone to remove it. Flip over and press to flatten.

What temperature should I cook spatchcock turkey?

Higher heat crisps the skin. Roast at 400-450°F until breasts reach 155°F and thighs 165°F, about 70-80 minutes for a 12-14 lb bird.

Can I make gravy without turkey drippings?

For the most flavorful gravy, you need the drippings! But you can use chicken stock and roasted turkey wing tips or necks if absolutely necessary.

The Takeaway

Dry brined spatchcock turkey packs huge flavor in way less time than a traditional roast turkey. With juicy meat, crispy skin and easy carving, it’s sure to be a hit at your Thanksgiving table! Use this guide for a no-fail holiday bird.