The Ultimate Guide to Buttermilk Brined Spatchcock Turkey

Buttermilk brined spatchcock turkey is the perfect centerpiece for your holiday table. With crisp golden skin enveloping tender juicy meat infused with tangy buttermilk flavor, it’s sure to be a hit.

What is a Spatchcock Turkey?

Spatchcocking, also known as butterflying, is a method of preparing poultry for roasting. The backbone is removed which allows the bird to lie flat. This speeds up cooking time, ensures even cooking, and exposes more skin to crisp up.

To spatchcock a turkey, use kitchen shears to cut along both sides of the backbone. Spread the turkey open, press down to flatten, and tuck the wing tips under. It’s an easy process that anyone can do at home.

Why Brine a Turkey?

Brining is the process of soaking meat in a saltwater solution before cooking. For turkey, brining provides these benefits:

• Moist, flavorful meat – The salt allows the turkey to retain more moisture as it cooks.

• Tender texture – The salt breaks down muscle fibers

• Seasoned throughout – The brine seasons and flavors the entire turkey, not just the surface.

• Improved browning – Brined turkeys develop a beautiful brown exterior

Buttermilk Brine Benefits

Buttermilk adds extra flavor and tenderizing power to a basic brine. Here’s what it does:

• Tangy flavor – The lactic acid in buttermilk gives a subtle tangy taste.

• Tenderizes meat – Enzymes in buttermilk called proteases help break down proteins.

• Boosts browning – The milk sugars caramelize to promote browning.

• Easy to find – Buttermilk is readily available at any grocery store.

Buttermilk Brined Spatchcock Turkey Recipe

This easy 3-ingredient brine only requires buttermilk, salt, and your turkey.

Brine

• 1 whole 10-14 lb turkey, spatchcocked
• 3 quarts buttermilk
• 1⁄2 cup kosher salt

Directions

1. Combine buttermilk and salt in a container large enough to submerge the turkey.

2. Add spatchcocked turkey and refrigerate for 48 hours, turning occasionally.

3. Remove turkey from brine, pat dry, and let come to room temperature before roasting.

4. Roast turkey at 400°F until thighs reach 165°F and breasts reach 150°F.

5. Let rest 20 minutes before carving.

That’s all there is to it! The buttermilk fully penetrates the meat to season it from the inside out.

Cooking Your Spatchcock Turkey

Cooking a spatchcock turkey is faster and more consistent than a traditional whole turkey. Here are some tips:

• High heat – Roast at 400-450°F to help achieve crispy skin.

• Shorter time – Plan for approximately 10-15 minutes per pound total.

• Breast protection – Tent foil over the breast if it browns too fast.

• Proper temps – Cook thighs to 165°F and breasts to 150°F.

• carryover cooking – Let rest 20-30 minutes before carving for juicy meat.

Gravy from the Backbone

Don’t discard the backbone when spatchcocking your turkey! Simmer it to make flavorful turkey stock for gravy.

• Roast backbone and aromatics until browned.

• Add broth and herbs, simmer 1-2 hours.

• Strain and use stock to make a smooth gravy.

This gravy can be made ahead of time so there’s one less thing to worry about on the big day.

Why You Should Try This Recipe

Buttermilk brined spatchcock turkey delivers on all fronts:

• ✅ Simple method – Just a 3-ingredient brine

• ✅ Moist meat – Brining locks in juice

• ✅ Even cooking – Spatchcocking enables fast, consistent roasting

• ✅ Flavorful – Buttermilk provides tangy flavor

• ✅ Crispy skin – The salt and sugar help crisp the skin

• ✅ Full use – Make stock and gravy from the backbone

This foolproof technique results in the perfect roast turkey. The brining ensures seasoned, tender meat while spatchcocking promotes quick, even cooking. Give it a try for your next holiday meal!