Thanksgiving is a time for tradition, family, and, of course, a bountiful feast. While the classic roast turkey is a staple at every Thanksgiving dinner table, why not spice things up this year with a spatchcocked turkey? This impressive method reduces cooking time and ensures a juicy, flavorful, and perfectly cooked bird bound to steal the show.
Our recipe calls for a 12 to 14-pound TBS turkey, meticulously prepared and brined to perfection. We’ll guide you through each step of the process, making it easier than you might think. You’ll start by spatchcocking the turkey, which involves removing the backbone and flattening the bird, a technique that will revolutionize how you roast poultry.
The key to success lies in the brining process, where the turkey is left to marinate in a salt bath for a total of 36 hours, followed by another 6 to 12 hours with the flavorings. This extra time invested ensures a tender and flavorful result.
Our detailed instructions will guide you through each step, leading to a golden, crispy-skinned, and succulent turkey that will leave your guests in awe. So, get ready to embrace a new Thanksgiving tradition with our spatchcocked turkey recipe – a delicious twist that will have your family and friends coming back for seconds.
Ingredients for Spatchcocked Turkey:
- A 12 to 14-pound fresh TBS turkey, cleaned and patted dry
- 3 tablespoons kosher salt
- 2 limes, cut into quarters
- 1 ginger root, cut into 1/4-inch pieces
- 1 head of garlic, cut in half crosswise
- 1/2 cup unsalted butter
- 2 cups chicken stock
Directions:
- Spatchcock the turkey. This process is much easier than it sounds! Place the bird on a solid cutting board, breastside down. Cut along each side of the backbone with poultry shears to separate the backbone from the turkey. You can save or discard the backbone–many people use it to make turkey stock later. Next, turn the bird over. Push down on the breastbone with your hands until you feel the bone crack. Flatten the bird and trim off any excess fat from around its neck.
- Brine the bird. Loosen the skin away from the breast meat, starting from the neck and working down through the legs. Do not detach the skin completely–just lift the skin by gently pushing your fingers between the skin and the meat. Insert about a tablespoon of the salt under the skin. Rub the remaining salt over the top of the skin and in the turkey cavity. Place the bird on a wire rack on top of a large baking sheet. Tuck the wings under the bird and turn it upside down. Cover it with plastic wrap and place it in the refrigerator for 36 hours.
- Add the flavorings. Line a baking sheet with aluminum foil. Put the prepared limes, ginger, and garlic on the sheet and then put a wire rack on top of them. Place the turkey on the wire sheet breast side up. Pat the bird dry and then place everything in the refrigerator for another 6 to 12 hours.
- Prepare the bird for roasting. Take the turkey out of the refrigerator and allow it to warm up to room temperature for one hour. Preheat the oven to 450°F. Place the oven rack in the lower third of the oven. Place the bird into a large roasting pan. Cut the butter into pieces and place under the skin of the breast and legs. Pour the chicken stock into the pan.
- Roast the bird. Cook until the internal temperature of the thickest part of the turkey meat reaches 165°F. Usually, this will take between an hour to an hour and a half.
- Allow it to rest. Once the bird is done, allow it to rest for 30 minutes before carving it.