Herb butter spatchcock turkey

Ingredients

• 13 lbwhole turkey12 to 14 lb (5.5 to 6.5 kg), fully thawed, neck and giblets removed
• 3 tbspkosher saltDiamond Crystal; use 2 tbsp if it's Morton, which is saltier
• 2 tspblack pepper
• 2 tspbaking powder (optional)for extra-crisp skin, mixed into the salt
• 170 gunsalted butter¾ cup (12 tbsp), softened
• 2 tbspfresh sagechopped
• 1 tbspfresh thymeleaves
• 1 tbspfresh rosemaryfinely chopped
• 4 clovesgarlicfinely grated or minced
• 1lemonzested, then halved for the pan
• 2onion (optional)quartered, to sit under the bird
• 480 mlchicken broth (optional)2 cups, for the pan

Steps

1. 1
   

   Prep: Make sure the turkey is fully thawed. In the fridge, allow about 24 hours for every 4 to 5 lb (about 3 days for this bird) in a pan on the bottom shelf. In a hurry, thaw it in its leak-proof wrapper in a sink of cold water, about 30 minutes per lb, changing the water every 30 minutes. Never thaw it on the counter. Unwrap it in the sink, pull the neck and giblets out of both cavities and pat it very dry with paper towels.

   💡 A cold-water-thawed bird should be cooked right away: skip the overnight rest in step 3, salt it and go straight to step 4.

2. 2
   

   Spatchcock: set the turkey breast-side down with the tail toward you. With sturdy poultry shears, cut along both sides of the backbone and lift it out (save it for gravy). Flip the bird over, spread the legs out and press down hard on the breastbone with both hands until it cracks and the bird lies flat. Tuck the wing tips behind the breast. Wash your hands, the board, the sink and anything the raw turkey touched.

   💡 If the shears struggle, cut through the rib bones a little at a time; a sharp chef's knife helps at the thick end near the thighs.

3. 3
   

   Dry-brine: mix the salt, pepper and baking powder if using. Set the turkey skin-side up on a wire rack over a rimmed baking sheet and sprinkle the mix evenly all over both sides, a bit heavier on the thick breast and thighs. Refrigerate uncovered for 12 to 48 hours. The skin dries out and the salt seasons the meat all the way through.

   ⏱ 720 min

   💡 Keep it on the bottom shelf, away from anything ready to eat.

4. 4
   

   Heat the oven to 450°F (230°C) with a rack in the middle. Mash the butter with the sage, thyme, rosemary, garlic and lemon zest. Starting at the neck end, slide your fingers under the skin to loosen it over the breast and thighs without tearing it. Push about two-thirds of the herb butter under the skin and smooth it out from the outside, then rub the rest over the skin. Scatter the onion and lemon halves in a large roasting pan or rimmed baking sheet, set the wire rack with the turkey over them and pour in the broth if using. Wash your hands.

   💡 Don't add more salt: the dry brine has seasoned it.

5. 5
   

   Roast at 450°F (230°C) for 30 minutes, until the skin starts to blister and brown.

   ⏱ 30 min
6. 6
   

   Lower the oven to 400°F (200°C) without taking the turkey out and roast for about 45 to 75 minutes more. If the breast or the wing tips brown too fast, lay a loose piece of foil over them. Add a splash of water to the pan if it runs dry so the drippings don't burn.

   ⏱ 45 min
7. 7
   

   Check with an instant-read thermometer, not touching bone: the thickest part of the breast and the innermost part of the thigh must both read at least 165°F (74°C). Thighs are even more tender at 175°F (79°C), and on a flat bird they usually get there at the same time as the breast. If either spot is under 165°F (74°C), roast 10 minutes more and check again.

   ⏱ 10 min

   💡 The thermometer is the reliable check: golden skin and clear juices are only a rough guide.

8. 8
   

   Move the turkey to a cutting board and let it rest, uncovered so the skin stays crisp, for 30 minutes so the juices settle. Pour the pan drippings into a measuring cup or fat separator for gravy.

   ⏱ 30 min
9. 9
   

   Carve off the legs and wings, separate the drumsticks and thighs, then cut each breast half off the bone in one piece and slice it across the grain. Taste a slice with a spoonful of the pan juices and adjust. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C).

   💡 Cutting the whole breast off before slicing gives neat, juicy slices with crisp skin on every one.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of unsalted butter: olive oil mixed with the same herbs, garlic and zestOil keeps meat and dairy apart for a kosher kitchen (use a kosher turkey too). The skin browns a little less richly.

Dairy-free

Instead of unsalted butter: olive oil mixed with the same herbs, garlic and zestOil keeps meat and dairy apart for a kosher kitchen (use a kosher turkey too). The skin browns a little less richly.

Kosher

Instead of unsalted butter: olive oil mixed with the same herbs, garlic and zestOil keeps meat and dairy apart for a kosher kitchen (use a kosher turkey too). The skin browns a little less richly.

Checked against

• FDA: Safe Food Handling (thawing, safe cooking temperatures, chilling within 2 hours)
• Williams Sonoma: Spatchcocked Thanksgiving Turkey
• National Turkey Federation (Eat Turkey): Dry Brine Spatchcock Turkey