# Thanksgiving Turkey

This recipe shows how to make the perfect Thanksgiving Turkey with crispy skin and juicy meat in less than two hours.

- Total time: 105 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 1 Turkey
- Kosher salt
- Baking powder
- Black pepper
- 1.5 stick Butter
- Chopped rosemary
- Thyme
- Sage
- Finely chopped garlic
- Barbecue rub
- Olive oil

## Instructions

1. Start by spatchcocking the turkey by removing its backbone using a knife, which helps it cook faster and more evenly.
2. Save the backbone for gravy.
3. Flip the turkey over and unfold the thighs to expose the dark meat and allow the skin to face up for even browning.
4. Press down firmly on the white meat to flatten the turkey out, which should make a sound like cracking bones.
5. Separate 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.
6. Combine kosher salt and baking powder in a bowl.
7. Season all sides of the turkey generously with the salt and baking powder mixture.
8. Finish seasoning with black pepper.
9. Place the seasoned turkey on a wire rack and refrigerate it uncovered overnight for dry brining.
10. For the compound butter, combine about 1.5 sticks of butter in a bowl.
11. Add chopped rosemary, thyme, and sage to the butter.
12. Add finely chopped garlic and a bit of barbecue rub to the butter mixture.
13. Mix all the ingredients for the compound butter until well combined.
14. The next day, carefully add the compound butter beneath the skin of the turkey, avoiding getting any on the skin itself as it can burn.
15. Apply a thin layer of olive oil over the turkey.
16. Place the turkey into a 450°F (232°C) oven and cook until the breast meat reaches an internal temperature of 150°F (65°C).
17. Keep an eye on the turkey as it cooks and add foil to the top if necessary to prevent over-browning.
18. Remove the turkey from the oven once the breast meat reaches 150°F (65°C) and let it rest for 15 minutes.
19. Carve the dark meat when it reaches 175°F (79°C) for ideal juiciness and tenderness.
20. Remove the white meat and slice it to ensure an even distribution of the crispy skin on each piece.
21. Pour any leftover butter drippings over the white meat for extra juiciness and flavor before serving.

## Equipment

- Cutting board
- Knife
- Wire rack
- Roasting pan
- Oven
- Meat thermometer
- Bowl

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UD45JC/
- Recipe page: https://www.cliprecipe.com/recipe/209499e0-c8fb-4d5b-a493-446b5dc92390
- Extracted: 2025-11-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt