Perfect Dry-Brined Herb Butter Spatchcock Turkey Recipe for Crispy Skin
A quick and easy spatchcock turkey recipe featuring a dry brine and herb butter that yields juicy meat and irresistibly crispy skin, perfect for holidays and special occasions.
- Prep Time: 10 minutes (plus 24-48 hours dry brining)
- Cook Time: 1 hour 15 minutes to 1 hour 45 minutes
- Total Time: 1 day 15 minutes to 2 days 5 minutes (including dry brining)
- Yield: 10-12 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Whole turkey (12-14 pounds), spatchcocked (backbone removed, flattened)
- Coarse kosher salt (about 1 tablespoon per 5 pounds)
- Freshly ground black pepper
- Unsalted butter (1/2 cup / 115 g), softened
- Fresh rosemary (1 tablespoon), finely chopped
- Fresh thyme leaves (1 tablespoon), finely chopped
- Fresh sage (1 tablespoon), finely chopped
- Garlic (4 cloves), minced
- Lemon zest (1 teaspoon), finely grated
- Fresh parsley (2 tablespoons), chopped (optional)
- Ground white pepper (optional)
- Vegetables for roasting bed (optional): carrots, celery, onions, roughly chopped
Instructions
- Dry brine the turkey 24-48 hours ahead: Pat the spatchcocked turkey dry. Sprinkle kosher salt evenly all over the skin and under the skin where possible, about 1 tablespoon per 5 pounds. Place on a wire rack over a rimmed baking sheet and refrigerate uncovered or loosely covered for 24 to 48 hours.
- Make the herb butter: In a medium bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, parsley, and white pepper if using. Mix thoroughly.
- Prepare the turkey for roasting: Remove turkey from fridge 30 minutes before roasting. Loosen skin gently and spread about two-thirds of the herb butter under the skin, concentrating on breast and thighs. Rub remaining butter over outside skin.
- Preheat oven to 450°F (230°C). Place chopped vegetables in roasting pan if using, set wire rack on top, and position turkey skin-side up on rack, legs splayed out.
- Roast turkey at 450°F for 30 minutes to brown skin, then reduce oven to 350°F (175°C) and roast for another 45-60 minutes. Total cooking time is about 12-15 minutes per pound.
- Check doneness with instant-read thermometer inserted into thickest part of breast and thigh; turkey is done at 165°F (74°C).
- Remove turkey from oven and tent loosely with foil. Let rest for 20-30 minutes to redistribute juices.
- Carve by slicing between breast and leg joints and serve warm.
Notes
For crispier skin, broil for 2-3 minutes at the end but watch carefully to avoid burning. Use a thermometer to avoid overcooking. Resting the turkey is essential for juicy meat. Fresh herbs are preferred but dried can be used at half quantity. Butter can be swapped for plant-based margarine or coconut oil for dairy-free option. Spatchcocking reduces cooking time and promotes even cooking.
Nutrition
- Serving Size: 4 ounces (113 grams)
- Calories: 170
- Sodium: 350
- Fat: 8
- Saturated Fat: 4.5
- Protein: 30
Keywords: turkey, spatchcock turkey, dry brine, herb butter, crispy skin, holiday turkey, Thanksgiving turkey, roasted turkey