Brining a spatchcock turkey is the secret to getting a perfectly moist and flavorful bird every Thanksgiving Spatchcocking, also known as butterflying, is the process of removing the backbone and flattening the bird before roasting This speeds up cooking time and allows the brine to penetrate deep into the meat for extra juiciness. Follow this simple guide to brining and spatchcocking a turkey for your best holiday centerpiece yet.
What is Spatchcocking and Why Do It?
Spatchcocking is the technique of removing the backbone from a turkey or chicken and pressing it flat before cooking. This allows the bird to cook faster and more evenly since the meat lays closer to the pan.
Here are some of the benefits of spatchcocking a turkey:
- Cooks much faster, usually in about half the time of a traditional turkey
- Exposes more surface area for crisper skin
- Allows brines, rubs, and marinades to better penetrate the meat
- Promotes even cooking since the thighs and breasts are on the same plane
- Easier to carve and serve
With these advantages, it’s easy to see why spatchcocking has become a popular preparation method for turkeys. The faster roasting time alone makes it worth it for many home cooks
How to Spatchcock a Turkey
Spatchcocking a turkey is surprisingly simple to do at home with just some kitchen shears. Here are the easy steps:
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Place the turkey breast-side down on a cutting board Using sharp kitchen shears, cut along both sides of the backbone from the tail to the neck cavity to remove it.
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Flip the turkey over breast-side up. Open the turkey like a book and use your hands to press down and flatten the breastbone until the turkey lays flat.
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If desired, tuck the wing tips under the bird to help them cook evenly.
And with that, the turkey is spatchcocked and ready for brining! It’s that quick and easy.
Dry Brining vs. Wet Brining a Turkey
When it comes to brining a spatchcock turkey, you have two options – wet brining or dry brining:
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Wet brining involves soaking the turkey in a saltwater solution for hours before cooking. This adds extra moisture and seasons the meat.
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Dry brining coats the turkey in salt, herbs, spices, and sometimes baking powder. It draws moisture out then reabsorbs it along with the flavors.
Dry brining has some advantages over wet brining:
- Takes up less space in the fridge
- Leads to crispier skin
- Infuses more pronounced seasoning flavor
- Doesn’t dilute flavors like wet brining can
For these reasons, dry brining is usually the best method for spatchcock turkey.
How to Dry Brine a Spatchcock Turkey
Here is an easy dry brine recipe and method for a spatchcock turkey:
Ingredients:
- 1 spatchcocked 12-15 lb turkey
- 1⁄4 cup kosher salt
- 2 tsp baking powder
- Herbs and spices like thyme, sage, rosemary, pepper
Directions:
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In a small bowl, combine the kosher salt and baking powder. Add any desired herbs, spices, or seasoning blends.
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Pat the spatchcocked turkey dry with paper towels. Place it breast-side up on a rimmed baking sheet fitted with a wire rack.
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Generously sprinkle the salt mixture all over the turkey, coating the skin and flesh. Gently rub it into the skin.
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Refrigerate the turkey uncovered for 12-24 hours, allowing the salt to penetrate the meat while the skin dries out.
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Pat the turkey dry before roasting to remove excess moisture for crispier skin.
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Roast at 450°F until the breasts and thighs reach 165°F. Let rest 20 minutes before carving.
The salt deeply seasons the turkey and keeps it moist and tender. The baking powder further tenderizes the meat and adds flavor. Air drying in the fridge results in ultra crispy skin.
Tips for the Best Brined Spatchcock Turkey
Follow these tips for roasting brined spatchcock turkey perfectly every time:
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Let the brined turkey air dry uncovered in the fridge overnight before roasting. This crisps up the skin.
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Roast at 450°F on a wire rack set in a rimmed baking sheet. The rack allows air flow for even cooking and crispy skin.
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Rub butter under and on top of the skin before roasting for extra moisture and richness.
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Use an instant-read thermometer to check doneness, not time. Cook until 165°F in breasts and thighs.
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Allow the turkey to rest for at least 20 minutes before carving to let juices redistribute.
Enjoy Moist and Flavorful Turkey Every Time
Learning how to properly brine and spatchcock a turkey takes the guesswork out of roasting the holiday bird. The dry brine deeply seasons the meat from the inside out. Spatchcocking speeds up cooking while allowing for extra crispy skin.
Follow these simple steps for the juiciest, most flavorful spatchcock turkey you’ve ever made. Impress your family and guests with your mastery of this easy turkey roasting method. You’ll never go back to roasting a traditional whole turkey again!
How long should I brine a turkey?
The time of how long your turkey should brine for depends on the size of the turkey and the type of brine you decided to go with. A good dry brine should sit for 24-72 hours. A good wet brine only needs 12-24 hours. This is all flexible because we have not factored in the size of the bird. Larger birds will need to be on the longer end of those spectrums and smaller birds can be done on the shorter end. Letting a turkey sit in a brine too long can actually start to be counter productive. The turkey can absorb too much salt and will now have a very salty taste no matter what you do. It can also break down and start to have a spongy texture. In this instance longer isnt always better. Stick with the general times listed above and you will be fine.
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The Juiciest & Perfectly Cooked Spatchcock Turkey
FAQ
Should you brine a turkey before spatchcocking?
Do you spatchcock a turkey before or after brining it? Brine, then spatchcock. Spatchcocking a turkey is a technique that essentially butterflies the bird.
Do I rinse a turkey after brining?
12. Do You Rinse a Turkey After Brining? You should always rinse the turkey after wet or dry brining.Sep 16, 2022
How long to brine a spatchcock chicken?
Brining can usually be accomplished in 8-24 hours, after this period discard the brine and thoroughly rinse the bird on both sides. Pat dry and place on a rack over a cookie sheet or pan to continue to dry, uncovered in the refrigerator overnight. Placing it on a rack will allow any residual juices to drain.
What is the downside of brining turkey?
- You need a big vessel to submerge the turkey, like a cooler or a large bucket
- You need to keep the turkey and brine cold, which can use up your fridge space
What is a dry brined Spatchcock Turkey?
This Dry brined spatchcock turkey is faster, crispier, and more tender and juicy than the traditional way of preparing your Thanksgiving and Christmas culinary cornerstone. This spatchcock turkey is super juicy and has crispy skin! Your friends and family will rave over this turkey.
How to Spatchcock a Turkey?
To spatchcock the turkey, take a solid pair of kitchen scissors and cut down either side of the backbone to remove it. Flatten the turkey so the breasts and legs face upwards. Combine the salt and pepper, and generously season both sides of your turkey. You can loosen the skin and rub some of the salt mixture directly onto the meat if you want to.
Why does Spatchcock Turkey cook more evenly?
Spatchcock turkey cooks more evenly because it’s on a level surface. The breast meat and dark meat reach doneness at the same time, which means you’ll have a nice, juicy turkey. More skin is exposed during roasting, which results in maximum golden brown crispy skin.