Spatchcocking, also known as butterflying, is a popular way to prepare turkey for roasting. It involves removing the backbone and flattening the bird so it cooks quickly and evenly. Brining is the process of soaking meat in a seasoned saltwater solution to impart flavor and moisture. With the rise in popularity of spatchcocking turkeys, a common question is can you brine a spatchcocked turkey? The answer is yes, you certainly can brine a spatchcocked turkey! Here’s what you need to know about brining spatchcocked turkeys.
Why Brine a Turkey?
Brining provides numerous benefits that result in a juicier, more flavorful roasted turkey Here are some of the key reasons to brine poultry
- Infuses the meat with moisture so it stays juicy when cooked
- Allows seasonings and aromatics to penetrate deep into the meat
- Breaks down muscle fibers so meat is more tender
- Enhances flavor throughout the entire bird
- Helps prevent the turkey from drying out while roasting
Due to the exposed shape of a spatchcocked turkey, it can definitely benefit from brining before roasting. The brine will ensure it turns out incredibly moist and delicious
How to Brine a Spatchcock Turkey
Brining a spatchcock turkey follows the same process as brining a whole turkey, with a few minor adjustments:
1. Make the Brine
There are many brine recipes out there. but a basic one includes
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- Aromatics like peppercorns, allspice berries, thyme, rosemary, garlic, lemon, apple, onion, etc.
Combine everything in a large pot and bring to a boil. Remove from heat and let cool completely before adding the turkey.
2. Prepare the Turkey
Rinse the turkey under cold water and pat dry with paper towels. Remove the neck and giblets. Spatchcock the turkey by cutting out the backbone with kitchen shears. Open the turkey like a book. Tuck the wing tips under.
3. Submerge in the Brine
Place the spatchcocked turkey in a container large enough to hold it and the brine. A clean bucket or large stockpot works well. Pour the cooled brine over the turkey until completely submerged. If needed, weigh down with a plate to keep the turkey fully immersed.
4. Refrigerate
Cover and refrigerate the turkey in the brine anywhere from 8-24 hours. The longer it brines, the more seasoned the meat will become.
5. Remove and Roast
Once brined, remove the turkey and pat dry. Discard the used brine. Roast the spatchcock turkey as desired, basting with melted butter or oil. Monitor the temperature until it reaches 165°F. The brined turkey is now ready to carve and serve!
Tips for Brining Spatchcock Turkey
- An 8-12 lb spatchcock turkey needs 1 gallon of brine. Scale up for larger birds.
- Make sure the turkey is fully submerged in the brine at all times.
- Brine in the refrigerator at 40°F or below for food safety.
- Use a container that fits in your fridge or a cooler filled with ice.
- Raw poultry can be brined for up to 24 hours safely – do not go over this timeframe.
- Rinse off the brine thoroughly before roasting and pat the turkey completely dry.
- Let the brined turkey air dry in the fridge for 8-24 hours before roasting for the crispiest skin.
- The brine adds saltiness, so adjust any rub or baste accordingly.
Frequently Asked Questions
Can you brine a frozen turkey after spatchcocking it?
It’s best to thaw the turkey completely before spatchcocking and brining. Attempting to cut out the backbone while still frozen makes it much more challenging. Once thawed, dried, spatchcocked, and brined, the turkey can be re-frozen if needed.
How long should you brine a 10 lb spatchcock turkey?
For a 10 lb spatchcocked turkey, aim to brine around 12-18 hours. This allows ample time for the brine to permeate the meat. Any longer may result in the turkey becoming overly salty.
Is it necessary to brine a spatchcock turkey?
While not required, brining does make a noticeable difference in the flavor and moisture of the roasted turkey meat. If you don’t have time to brine, rubbing the spatchcock turkey all over with butter or oil will also keep it from drying out.
Can I stuff a brined spatchcock turkey?
You can stuff a spatchcock turkey after brining, but keep in mind it may require longer roasting time since the stuffing is dense. It’s safest to cook the stuffing in a casserole dish alongside the turkey.
Should I rinse a turkey after brining?
Always rinse turkey thoroughly after brining and pat it completely dry. This removes excess surface salt for a properly seasoned bird. Skipping this step often results in an overly salty flavor.
Brining a spatchcock turkey requires minimal effort but yields outsized rewards. The brined bird roasts up incredibly moist, flavorful, and tender. Follow the simple steps above for your best spatchcock turkey yet this holiday season!
Roast Spatchcocked Turkey Recipe
- 1 whole fresh turkey 12 – 14 pounds
- 1/2 stick melted butter
- 1/4 cup olive oil
- 2 garlic cloves minced
- 2 Tablespoons Kosher salt
- 2 Tablespoon freshly ground pepper
- 2 teaspoon fresh rosemary minced
- 2 teaspoon fresh thyme chopped
- With the breast-side down, cut the backbone out of the turkey with heavy-duty kitchen shears. Save the backbone for making stock for gravy.
- Remove the wishbone from the turkey.
- Turn the bird over and flatten by pressing the middle of the turkey with both hands to break the breast bone.
- Preheat oven to 450 degrees.
- In a small bowl, combine melted butter, olive oil, garlic, salt, pepper, rosemary, and thyme and mix well.
- Rinse and dry the turkey including the inside of the turkey.
- Place turkey on a roasting rack inside the roasting pan or on rack on a sheet pan. Tuck the wingtips under the breast.
- Liberally rub butter mixture on the skin and the on the inside of the turkey reserving 1/4 cup for basting.
- Place turkey in 450 degree oven for 30 minutes, then reduce temperature to 350 degrees and baste with reserved butter mixture every 30 minutes.
- Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees F., about 1 1/2 to 2 hours, depending on the size of your turkey and your oven.
- Remove turkey to a cutting board and allow to rest for at least 30 minutes before carving. Make gravy while you wait.
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I remember one year my mom made the best turkey I had ever had. I was 13 years old, and my Meme and Momsie were coming over. My mom took the roasted turkey out of the oven and I just had to get a pinch. It was the best pinch EVER!
The secret to that turkey was in the cooking method. She cooked on high heat for an hour or so then turned the oven off — yes, I said off — and in the morning, there was a gorgeous turkey waiting to be eaten.
Although I do not plan on cooking the turkey for 20 plus hours, I do use the technique of roasting at a high temperature for the first 45 minutes and then lowering the temperature to 350 degrees for the remainder of the cooking time.
See the recipe right below for steps and tips for roasting a whole turkey. Jump down further for tips on frying a turkey.
Wild vs. Domesticated Turkey
If you are cooking a wild turkey, you will want to make sure it has aged properly. I prefer dry aging my meat before it is frozen. During dry aging, the meat needs to be surrounded by a constant air temperature of 34-37 degrees. This denatures (breaks down) the meat.
A domesticated turkey from the grocery store, on the other hand, is ready to cook. You can thaw the meat as per the instructions and then begin with a brine.
If you decide to spatchcock your bird (which I highly recommend), you can brine it either before or after you spatchcock.
- If I want to wet brine the turkey, I will spatchcock after brining.
- On the other hand, if I plan to dry brine, I will spatchcock the turkey before putting the dry rub on the bird.
Brining Meat is simple and results in a brilliant flavor!