Directions
- 1Start by spatchcocking the turkey by removing its backbone using a knife, which helps it cook faster and more evenly.
- 2Save the backbone for gravy.
- 3Flip the turkey over and unfold the thighs to expose the dark meat and allow the skin to face up for even browning.
- 4Press down firmly on the white meat to flatten the turkey out, which should make a sound like cracking bones.
- 5Separate the skin from the meat to create pockets for the compound butter, which is easier to do before dry brining when the skin is less tight.
- 6Combine kosher salt and baking powder in a bowl.
- 7Season all sides of the turkey generously with the salt and baking powder mixture.
- 8Finish seasoning with black pepper.
- 9Place the seasoned turkey on a wire rack and refrigerate it uncovered overnight for dry brining.
- 10For the compound butter, combine about 1.5 sticks of butter in a bowl.
- 11Add chopped rosemary, thyme, and sage to the butter.
- 12Add finely chopped garlic and a bit of barbecue rub to the butter mixture.
- 13Mix all the ingredients for the compound butter until well combined.
- 14The next day, carefully add the compound butter beneath the skin of the turkey, avoiding getting any on the skin itself as it can burn.
- 15Apply a thin layer of olive oil over the turkey.
- 16Place the turkey into a 450°F (232°C) oven and cook until the breast meat reaches an internal temperature of 150°F (65°C).
- 17Keep an eye on the turkey as it cooks and add foil to the top if necessary to prevent over-browning.
- 18Remove the turkey from the oven once the breast meat reaches 150°F (65°C) and let it rest for 15 minutes.
- 19Carve the dark meat when it reaches 175°F (79°C) for ideal juiciness and tenderness.
- 20Remove the white meat and slice it to ensure an even distribution of the crispy skin on each piece.
- 21Pour any leftover butter drippings over the white meat for extra juiciness and flavor before serving.
Ingredients
- 1 Turkey
- Kosher salt
- Baking powder
- Black pepper
- 1.5 stick Butter
- Chopped rosemary
- Thyme
- Sage
- Finely chopped garlic
- Barbecue rub
- Olive oil
Equipment
Cutting boardKnifeWire rackRoasting panOvenMeat thermometerBowl
Tips
- Spatchcocking the turkey allows for faster cooking, more consistent crispiness, and optimal cooking temperatures for both white and dark meat.
- Dry brining deeply seasons the meat and dries out the bird for crispier skin.
- Pull the turkey from the oven at 150°F (65°C) internal temperature; it will carry over to 160°F (71°C) during a 15-minute rest, ensuring full pasteurization and juiciness.
- Separate the skin from the meat before dry brining for easier application of compound butter.
- Sage is a critical component for Thanksgiving flavor that pairs well with turkey.
- Pour leftover butter drippings over the white meat before serving for extra juiciness and flavor.
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