Dry Brined Spatchcock Turkey Recipe

Dry brined spatchcock turkey with roasted vegetables on a wooden cutting board.

5 from 2 votes

Dry brined spatchcock turkey gives you crispy, golden brown skin, incredibly juicy meat, and on your table in a fraction of the time!

Prep Time2 12

Cook Time2

Rest20

Course: Main Dish

Cuisine: American

Keyword: christmas, dry brine, spatchcock, Thanksgiving

Servings:

Calories: 218kcal

Author: Brad Harris

Ingredients

Dry Rub

2 tbsp Kosher salt
1 tbsp Black peppercorns
1 tbsp Paprika
2 tsp Poultry seasoning
1 tsp Garlic powder
1 tsp Onion powder

Turkey

14 lb Turkey

US Customary - Metric

Instructions

Combine dry brine ingredients in a spice grinder and grind until powdered.
2 tbsp Kosher salt, 1 tbsp Black peppercorns, 1 tbsp Paprika, 2 tsp Poultry seasoning, 1 tsp Garlic powder, 1 tsp Onion powder
(If you do not have a spice grinder, substitute black peppercorns with black pepper. Mix in a small bowl well to combine)
Spatchcock the turkey. With heavy duty kitchen shears cut along each side of the backbone, removing it. Flip the turkey over and using the heels of your palm, crack the breastbone and lay flat.
14 lb Turkey
Turn back over and rub approximately 1/3 the dry rub on the underside of the turkey.
Flip back over, breast side up, and rub remaining dry brine over the turkey, concentrating on the breast, thigh, and leg areas.
Wrap the turkey in plastic wrap and refrigerate for 24-48 hours.
After the brining time, remove the plastic wrap, dab up any residual moisture that may have pooled, and refrigerate overnight, up to 24 hours.
Cook at 350 degrees F (on/in your preferred heat source) for approximately 2 hours or until the deepest part of the thigh reads 165 degrees F with a meat thermometer or instant-read thermometer.
Remove and allow the turkey to rest for at least 20 minutes before carving.
Serve and enjoy with your favorite side dishes.

Notes

Nutritional information is a rough estimate based on a 40% yield of turkey meat from the whole turkey.

Cook to temperature, not time. 165 degrees F in the deepest part of the thigh (without touching the bone), and the turkey is ready.

Storing - Store cooled leftover turkey in an air-tight container in the refrigerator for up to three days.

Freezing - Allow the meat to cool completely, then freeze in a freezer-safe container for up to three months. To thaw in the refrigerator overnight.

Nutrition