An easy and delicious method of preparing a whole turkey with a fraction of the time! Featuring incredibly juicy meat, deep flavor, and golden, extra-crispy skin. Our recipe include a quick brine and a herb butter mixture for a very flavorful turkey.
Prepare the bird: Remove the neck and the bag of giblets from the innards of a fully defrosted turkey. Use a paper towel to pat dry the turkey.
Spatchcock turkey: With its breast-side down, locate the backbone. Using a sturdy pair of kitchen shears, cut along one side of the backbone, then cut down the other side. Discard backbone. Flip the turkey over. Press to break the wish bone so the turkey lies flat.
Brine turkey: Use a spoon to loosen the skin. Be careful not to break or remove the skin. Generously salt turkey all over making sure to get some of the salt under the skin as well as all of the outside. Let sit with this dry brine for 4 hours.
Make the compound butter: In a small bowl, add softened butter, garlic, thyme, rosemary, salt, and pepper. Mix to fully combine.
Prepare a sheet pan by placing chopped carrots, celery, and onions on the pan. Place a few sprigs of fresh thyme and rosemary.
After 4 hours, preheat oven to 400℉.
Dress turkey: Smear the compound butter all over the turkey making sure to get some under the skin.
Place the buttered turkey on the top of the chopped veggies and fresh herbs on the prepared pan.
Place in the preheated oven. Cook the turkey ~8-9 minutes for every pound. Turkey is fully cooked when the internal temperature reaches 165℉. Remove turkey promptly once the thickest part of the breast reaches 165℉. Avoid overcooking turkey so that it remains juicy and moist.
Once fully cooked, let rest a few minutes before cutting into it. Use the pan juices to make a gravy if you desire to do so.
Serve and enjoy!
Notes
Defrost time guide: Frozen turkey needs to be completely defrosted in the refrigerator days ahead of time. Defrost 24 hours for every 5 pounds of turkey.
Turkey cook time guide: For roasting at 400℉, bake turkey for 8-9 minutes per pound or until internal temperature reaches 165℉.
Quick brine: Reduce the amount of salt use if you are brining turkey for more than 6 hours. The 1/4 cup of salt suggested for brining is for a 10-12 lbs turkey for a 4 hour brine.
Do NOT overcook turkey - The goal is to get the turkey fully cooked (thickest part of the breast reaching 165℉ when measured using an instant read meat thermometer) and removing turkey from oven promptly. This is to ensure turkey comes out juicy and NOT dry. Dark meat, thighs and wings will be done first, so as soon as the breast is done, you'll want to pull it to avoid overcooking other parts of the meat.