Spatchcock Turkey with Herb Butter
Spatchcock turkey with herb butter is a faster, more evenly cooked alternative to traditional roasting. Dry-brining keeps the meat juicy while compound herb butter creates a rich, golden-brown skin.
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Spatchcock turkey with herb butter is a faster, more evenly cooked alternative to traditional roasting. Dry-brining keeps the meat juicy while compound herb butter creates a rich, golden-brown skin.
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To spatchcock the turkey, place it breast-side down and use poultry shears to cut along both sides of the backbone to remove it. Reserve the backbone for stock.
Flip the turkey over and press down firmly on the breastbone with the heel of your hand to break it, allowing the turkey to lie flat.
Place the turkey on a wire rack set inside a baking sheet. Season generously all over with kosher salt for the dry brine.
Refrigerate the turkey, uncovered, overnight.
The next day, remove the turkey from the refrigerator 45 minutes before cooking. Pat the skin completely dry with paper towels.
Preheat your oven to 400°F (200°C).
Prepare the butters: Melt 1/2 cup of unsalted butter in a small saucepan. Place the remaining 1 cup of room-temperature unsalted butter in a large mixing bowl.
Zest the lemon directly into the bowl with the room-temperature butter. Slice the zested lemon.
Add garlic powder, onion powder, paprika, chopped fresh herbs, and black pepper to the bowl with the butter. Mix until a smooth compound butter paste is formed.
Arrange the lemon slices, celery stalks, and sliced onion in the bottom of a large roasting pan. (Add optional carrots here as well).
Place a roasting rack over the vegetables in the pan and set the spatchcocked turkey on top.
Using a flavor injector, inject the melted butter into the thickest parts of the turkey breast and thighs.
Rub the compound herb butter all over the turkey, making sure to work it under the skin as well as on top.
Roast at 400°F for approximately 1 hour for a 10 lb bird, or until the skin is golden brown and an instant-read thermometer registers 165°F in the thickest part of the thigh.
Remove the turkey from the oven and let it rest for 30 minutes before carving.
Carve the turkey and serve. Save the carcass for making stock.
Leftover turkey keeps refrigerated for up to 4 days; reheat gently at 325°F until warmed through to preserve moisture, or shred for soups and sandwiches.
poultry shears or sharp kitchen knife (for spatchcocking) · instant-read thermometer · roasting pan
A 10 lb spatchcock turkey typically roasts in 1.5 to 2 hours at 450°F, about 30% faster than a trussed bird because heat reaches the thighs more efficiently.
Yes, you can dry-brine for up to 48 hours. This extends the brining window for deeper seasoning without over-salting.
Instant-read thermometer inserted into the thickest part of the thigh (not touching bone) should read 165°F. Thighs cook slower than breasts, so check there first.
Yes, prepare and refrigerate herb butter up to 3 days ahead, or freeze for up to 1 month. Let it soften slightly before applying.
Use 1 tsp dried sage, 1 tsp dried rosemary, and 1 tsp dried thyme as a substitute, though fresh herbs provide superior flavor and aroma.
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