Emmanuel Duverneau's Famous Turkey

A spatchcocked, dry-brined turkey that is butter bathed and glazed to perfection.

By @foodnetwork

Original recipe source

Cook time: 240 minutes

Servings: 8

Ingredients

• 1 (amount not specified) turkey
• 0 salt
• 0 butter
• 0 glaze ingredients

Instructions

1. Spatchcock the turkey by removing the backbone with kitchen shears and flattening the bird.
2. Dry brine the turkey by rubbing it with salt and letting it sit uncovered in the refrigerator overnight.
3. Preheat the oven to 375°F (190°C).
4. Melt butter in a saucepan over medium heat.
5. Place the turkey on a roasting rack and brush it with the melted butter.
6. Roast the turkey in the preheated oven for approximately 2 to 3 hours, basting every 30 minutes with the melted butter.
7. Prepare the glaze by combining ingredients in a saucepan and simmering until slightly thickened.
8. During the last 30 minutes of roasting, brush the turkey with the prepared glaze.
9. Check the internal temperature of the turkey to ensure it reaches 165°F (74°C).
10. Remove the turkey from the oven and let it rest for 20 minutes before carving.