Thanksgiving Turkey

Name: Thanksgiving Turkey
Total time: 105 min
Cuisine: American
Ingredients: 1 Turkey; Kosher salt; Baking powder; Black pepper; 1.5 stick Butter; Chopped rosemary; Thyme; Sage; Finely chopped garlic; Barbecue rub; Olive oil

1h 45m

Serves 1

tiktok.com

Thanksgiving Turkey

tiktok.com

1h 45m

Serves 1

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.

Thanksgiving Turkey

1h 45m

Serves 1

tiktok.com

Thanksgiving Turkey

tiktok.com

1h 45m

Serves 1

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.