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!
Brining is an essential technique for getting moist, flavorful turkey every time. Spatchcocking (or butterflying) the turkey before brining allows the brine to penetrate even further for the juiciest bird possible. Follow these simple steps for a show-stopping spatchcock turkey on your holiday table.
What is Spatchcocking and Why Do it?
Spatchcocking, also called butterflying, is the process of removing the backbone and flattening the bird for more even cooking. By removing the backbone and flattening the turkey, it cooks much faster than a whole turkey, usually in about half the time.
The exposed areas also allow seasoning and brine to penetrate further into the meat for maximum flavor. Without the backbone, the turkey lays flat in the pan for crispier skin as more surface area is in direct contact with the hot pan.
Overall spatchcocking leads to a turkey that cooks more quickly and evenly has crispier skin, and boasts more flavor from the brine or rub.
How to Spatchcock a Turkey
Spatchcocking a turkey is easy to do at home with just a pair of kitchen shears. Here are the simple 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 that’s it – the turkey is now spatchcocked and ready for brining!
Dry Brining vs. Wet Brining Turkey
There are two methods for brining poultry – wet brining and dry brining. Here’s how they compare:
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Wet brining involves submerging the turkey in a saltwater solution for hours. This adds moisture and seasons the meat.
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Dry brining coats the turkey in salt, seasoning, and sometimes baking powder. It draws moisture out then reabsorbs it along with flavors.
Benefits of dry brining over wet brining include:
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Takes up less space in the fridge
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Results in crispier skin
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Infuses the turkey with more pronounced seasoning
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Doesn’t dilute flavors like wet brining can
For these reasons, dry brining is the preferred technique for a spatchcock turkey.
How to Dry Brine a Spatchcock Turkey
Dry brining a spatchcock turkey infuses it with seasoning while keeping the meat juicy and skin crisp. Here is a simple dry brine recipe and method:
Ingredients:
- 1 spatchcocked 12-15 lb turkey
- 1⁄4 cup kosher salt
- 2 teaspoons 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 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 all the skin and flesh. Rub it into the skin with your hands.
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Refrigerate the turkey uncovered for 12-24 hours to allow the salt mixture to penetrate the meat while drying out the skin.
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Pat the turkey dry before roasting to remove any excess moisture for crisp skin.
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Roast the turkey at 450°F until the thickest part of the breast and thighs reach 165°F. Let rest 20 minutes before carving.
The salt mixture deeply seasons the turkey while keeping it nice and juicy. The baking powder helps further tenderize the meat and adds flavor. Letting it air dry in the fridge crisps up the skin beautifully.
Tips for the Best Brined Spatchcock Turkey
Here are some top tips for roasting the perfect brined spatchcock turkey:
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Let the brined turkey air dry in the fridge uncovered overnight before roasting. This helps the skin get crispy and brown.
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Roast the turkey at a high temperature (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 flavor.
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Use an instant-read thermometer to check doneness, not time. Cook until the breast and thighs reach 165°F.
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Let the turkey rest at least 20 minutes before carving to allow juices to redistribute through the meat.
Enjoy Your Perfectly Brined Spatchcock Turkey!
Brining is a simple technique that helps guarantee a juicy, flavorful turkey year after year. Spatchcocking speeds up cooking while allowing even more brine penetration. Follow this easy dry brine method for your next holiday bird.
The salt and seasonings deeply flavor the meat while keeping it nice and moist. Crisping the skin in the fridge results in the perfect crackly, golden brown exterior. Serve your masterpiece turkey with all the classic holiday sides and fixings. Impress your guests with your skill and dedication to the most delicious spatchcock turkey!
How to Spatchcock a Turkey
First, remove the neck and giblets from the turkey and make sure it’s completely defrosted (if using a frozen turkey). Place the turkey on a large cutting board and pat it very dry with paper towels. Arrange the turkey breast-side down on the cutting board with the legs facing you.
Using good-quality kitchen shears, cut along one side of the turkey spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the turkey meat than necessary. Repeat on the other side of the spine.
Flip the turkey so that the breasts face upward and the legs face outward. Using the palm of your hands, press along the breast bone. You should hear a small crack and the bird should lay flat. Watch the video for a quick tutorial.
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!
Thanksgiving Smoked Turkey Recipe | Brine + Spatchcock technique
FAQ
Do I rinse turkey after brining?
What is the difference between dry brine and wet brine spatchcock turkey?
What is the best way to brine a turkey?
How do you brine a Spatchcock Turkey?
Carving Method: Using a paring knife or boning knife, cut along the cartilage and rib bones to remove it from the turkey. This way takes a bit longer but is well worth the effort. Place the turkey on a baking sheet. The spatchcock turkey is ready for brining. Mix the ingredients for the dry brine in a small bowl.
What is the difference between Dry Brine and Spatchcock Turkey?
While Dry Brine Turkey Breast is a juicy turkey breast that gets all the juiciness from the dry salt brine overnight. Today’s Spatchcock turkey is yet another fool proof recipe that involves the whole turkey. Perfectly trimmed, brined, roasted and carved for a show stopping plate at your Thanksgiving table. What is a Spatchcock Turkey?
How do you Spatchcock a Turkey?
Spatchcocked turkey involves removing the backbone from the turkey and roasting it flat. In less than 2 hours you have a fully-cooked, tender, juicy turkey ready to serve! Remove the backbone. Using kitchen shears, cut along the backbone from the tail to the neck. Cut along both sides of the backbone until it is removed completely.
How do you Spatch a turkey breast?
Use scissors to snip at the skin and fatty tissue near the neck as needed. To spatchcock, turn the turkey over, skin side up. Use the heel of your hands, apply pressure (put your weight into it!) on the upper middle of one side of the the breast bone to break it. You may hear a small crack. Repeat on the other side of the breast bone.