Alright, y’all! This is THE post. We’re going to be talking all things Thanksgiving turkey 101 and this dry brined spatchcock turkey is a must for every table. Once you learn this technique, you are going to look like an absolute pro every Thanksgiving. Say goodbye to dry and flavorless birds, that all ends today!
As Thanksgiving approaches, many home cooks start planning their turkey menu. Serving up a perfectly roasted turkey is often seen as the highlight of the Thanksgiving meal. However, cooking turkey can be intimidating, especially if you want moist, flavorful meat and crispy skin. The good news is there are two simple techniques that help achieve turkey perfection – dry brining and spatchcocking. In this comprehensive guide, we’ll cover everything you need to know to make a mouthwatering dry brined spatchcock turkey.
Why Dry Brine and Spatchcock Your Turkey?
Dry brining and spatchcocking produce the best results when it comes to roasting turkey. Here’s an overview of the benefits of each technique:
Dry Brining
Dry brining, sometimes called salt brining, involves rubbing the turkey all over with salt and letting it rest in the fridge for a day or two. This seasons the meat thoroughly and draws out moisture, which is then reabsorbed during roasting for a super juicy bird. Dry brining also boosts flavor as the salt penetrates deep into the meat.
Spatchcocking
Spatchcocking means removing the backbone and flattening the bird. This allows the turkey to cook faster and more evenly since the meat is in closer contact with the hot pan. Spatchcocking also makes it easier to crisp up the skin on all sides.
When you combine dry brining with spatchcocking you maximize moisture seasoning and that coveted crispy skin. Let’s get into the nitty gritty of how to make this showstopping turkey.
Ingredients Needed
- Whole turkey (12-14 pounds)
- Kosher salt
- Herbs and spices (like thyme, sage, garlic powder, etc)
- Butter
Step-by-Step Instructions
Follow these simple steps for dry brined spatchcock turkey success:
-
Buy a fresh, natural turkey – Stay away from frozen, kosher or self-basting birds. The ingredients used to process those turkeys will prevent the dry brine from fully penetrating.
-
Spatchcock the turkey – Place breast side down and use kitchen shears to cut along both sides of the backbone. Remove backbone and flatten breastbone by pressing firmly with your hands.
-
Make the dry brine – Mix together kosher salt, spices and herbs. Use about 1 Tbsp salt per pound of turkey.
-
Dry brine the turkey – Loosen the skin and rub the brine all over the meat, under and on top of the skin. Refrigerate 8-24 hrs.
-
Roast spatchcocked turkey – Pat turkey dry. Place breast up on a rack over a baking sheet. Brush with butter. Roast at 450°F until 150°F internal temp.
-
Rest and carve – Let sit 30 mins before slicing. Enjoy your juicy, crispy, flavorful turkey!
Turkey Dry Brine Ingredient Ratios
Here are the approximate amounts of dry brine ingredients needed per pound of turkey:
- 1 Tbsp Kosher salt
- 1 tsp Herbs (sage, thyme, rosemary)
- 1/2 tsp Spices (pepper, garlic powder)
- 1/2 tsp Sugar (brown sugar, maple syrup, honey)
For a 12 lb turkey, you would use about:
- 3/4 cup Kosher salt
- 3 Tbsp Herbs
- 1 1/2 Tbsp Spices
- 1 1/2 Tbsp Sugar
FAQs
Still have questions? Here are some common dry brined spatchcock turkey queries answered:
How long should I dry brine for?
8-24 hours depending on turkey size. 12 lbs or less – 8-12 hours. Over 12 lbs – 12-24 hours.
Do I rinse off the dry brine before cooking?
Yes, rinse turkey and pat dry before roasting to remove excess salt and herbs.
Should I flip halfway through roasting?
No need to flip. Spatchcocking allows even cooking. Rotate baking sheet instead.
Can I stuff my spatchcock turkey?
Stuffing will prevent even cooking. Cook stuffing separately.
What temperature do I cook the turkey to?
Cook until breast meat reaches 150°F. Let rest before carving.
With this handy guide, you’ll be ready to dry brine and spatchcock your turkey for the juiciest, most flavorful Thanksgiving bird! Let us know how it turns out.
Dry Brine vs. Wet Brine
A wet brine is a solution of water, salt, and a little sugar, along with some herbs and spices for flavor. You submerge your meat prior to cooking in the brining solution and through osmosis, the meat absorbs flavor and moisture. When you season a piece of meat you’re seasoning the outside and the inside doesn’t really absorb that flavor. However, with brining, you are flavoring the whole piece of meat inside and out. A wet brine is often great for lean meats that dry out during cooking as it adds extra moisture. I love brining chicken breasts and thick pork chops!
A dry brine is all of that (salt, sugar, herbs, spices), without the water. I love dry brine because there is no mess and fuss with trying to find a container large enough for the brine and meat. The salt in the dry brine pulls moisture from the meat, dissolves the salt and spices on the outside, and then re-absorbs that concentrated and flavorful liquid. Dry brining tenderizes the meat and gives you extra crispy skin. I honestly can’t think of an argument against dry brining!
Spatchcocking is a method of preparing your poultry where you remove the backbone from the bird and break the ribs and breast bone so that it lays flat. This process is also referred to as “butterflying.” It may sound ominous, but there is honestly no other way that I prepare poultry anymore.
I especially love it for turkey because it speeds up the cooking process and I get to add the backbone to my turkey stock for gravy. The backbone adds so much flavor to the turkey stock!
How to make Turkey Stock
The perfect thanksgiving gravy comes from really great stock, so say goodbye to the boxed turkey stock! You’ve got everything you need to make a better and richer version at home. In a small stockpot (about 8 quarts) add the turkey neck, backbone, and any vegetable odds and ends you have. I opted for the ends of a couple of onions and carrots, the butt of a bunch of celery, along with some peppercorns and bay leaves. I added about 4 quarts of water. The trick to great stock is to really let it simmer for a while and reduce down.
The longer it cooks, the more of the collagen is extracted from the bones and that’s how you get really thick and rich stock, something that the boxed stuff can’t come close to. The goal is to reduce the total volume down to about 3-4 cups. After your turkey stock is reduced, let it cool and strain it into an airtight container. Since you’re brining and spatchcocking your turkey a couple of days in advance, you can make your turkey stock ahead of time so it’s ready for turkey day.