Directions
- 1Spatchcock the turkey by removing the backbone with shears.
- 2Flatten the turkey out by applying pressure to the breastbone.
- 3Separate the skin from the flesh to prepare for adding compound butter later.
- 4Combine salt and baking powder for the dry brine.
- 5Season all sides of the turkey with the dry brine.
- 6Add black pepper to the turkey.
- 7Refrigerate the turkey overnight.
- 8Chop rosemary.
- 9Remove sage leaves from the stem.
- 10Combine butter with chopped rosemary, sage, minced garlic, and barbecue rub to make compound butter.
- 11Add the compound butter under the skin of the turkey.
- 12Apply a thin layer of oil over the turkey.
- 13Place the turkey in a 450 F oven.
- 14Pull the turkey when the breast reaches an internal temperature of 150 F.
- 15Let the turkey rest for 15 minutes.
- 16Carve the turkey.
- 17Pour butter drippings over the carved turkey.
Ingredients
- turkey
- salt
- baking powder
- black pepper
- rosemary
- sage
- garlic
- barbecue rub
- butter
- oil
Equipment
shearsknifebowlwire rackbaking panoven
Tips
- Spatchcocking allows for more even cooking and crispy skin, and helps achieve optimal internal temperatures for both dark and white meat.
- Dry brining is an important step, but avoid if the turkey is pre-brined.
- The compound butter imparts flavor under the skin and provides buttery herb drippings for basting.
- Pull the turkey from the oven when the breast hits 150 F; it will carry over to 160 F during resting for a fully pasteurized and juicy turkey.
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