Dry Brined and Spatchcocked Thanksgiving Turkey

A step-by-step guide on how to dry brine and spatchcock your Thanksgiving turkey for less stress and maximum flavor.

By @brightmomentco

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 0 salt
• 0 herbs and spices
• 1 turkey
• 0 kitchen shears
• 0 baking sheet
• 0 foil or parchment paper

Instructions

1. Prepare a dry brine by mixing salt and any desired herbs and spices. Rub the mixture all over the turkey, including under the skin and inside the cavity.
2. Place the brined turkey on a rack in a roasting pan and refrigerate uncovered for at least 24 hours to allow the skin to dry out.
3. Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour before cooking.
4. Preheat your oven to 450°F (232°C).
5. To spatchcock the turkey, use kitchen shears to cut along both sides of the backbone and remove it. Flatten the turkey by pressing down on the breastbone.
6. Place the spatchcocked turkey on a baking sheet lined with foil or parchment paper.
7. Roast the turkey in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
8. Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
9. Carve the turkey and serve with your favorite sides.
10. Enjoy your flavorful and juicy Thanksgiving turkey!