The Perfect Thanksgiving Turkey

105 mins
Serves 1
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Directions

  1. 1Spatchcock the turkey by removing the backbone with shears.
  2. 2Spatchcock the turkey by removing the backbone with shears.
  3. 3Spatchcock the turkey by removing the backbone with shears.
  4. 4Flatten the turkey out by applying pressure to the breastbone.
  5. 5Flatten the turkey out by applying pressure to the breastbone.
  6. 6Flatten the turkey out by applying pressure to the breastbone.
  7. 7Separate the skin from the flesh to prepare for adding compound butter later.
  8. 8Separate the skin from the flesh to prepare for adding compound butter later.
  9. 9Separate the skin from the flesh to prepare for adding compound butter later.
  10. 10Combine salt and baking powder for the dry brine.
  11. 11Combine salt and baking powder for the dry brine.
  12. 12Combine salt and baking powder for the dry brine.
  13. 13Season all sides of the turkey with the dry brine.
  14. 14Season all sides of the turkey with the dry brine.
  15. 15Season all sides of the turkey with the dry brine.
  16. 16Add black pepper to the turkey.
  17. 17Add black pepper to the turkey.
  18. 18Add black pepper to the turkey.
  19. 19Refrigerate the turkey overnight.
  20. 20Refrigerate the turkey overnight.
  21. 21Refrigerate the turkey overnight.
  22. 22Chop rosemary.
  23. 23Chop rosemary.
  24. 24Chop rosemary.
  25. 25Remove sage leaves from the stem.
  26. 26Remove sage leaves from the stem.
  27. 27Remove sage leaves from the stem.
  28. 28Combine butter with chopped rosemary, sage, minced garlic, and barbecue rub to make compound butter.
  29. 29Combine butter with chopped rosemary, sage, minced garlic, and barbecue rub to make compound butter.
  30. 30Combine butter with chopped rosemary, sage, minced garlic, and barbecue rub to make compound butter.
  31. 31Add the compound butter under the skin of the turkey.
  32. 32Add the compound butter under the skin of the turkey.
  33. 33Add the compound butter under the skin of the turkey.
  34. 34Apply a thin layer of oil over the turkey.
  35. 35Apply a thin layer of oil over the turkey.
  36. 36Apply a thin layer of oil over the turkey.
  37. 37Place the turkey in a 450 F oven.
  38. 38Place the turkey in a 450 F oven.
  39. 39Place the turkey in a 450 F oven.
  40. 40Pull the turkey when the breast reaches an internal temperature of 150 F.
  41. 41Pull the turkey when the breast reaches an internal temperature of 150 F.
  42. 42Pull the turkey when the breast reaches an internal temperature of 150 F.
  43. 43Let the turkey rest for 15 minutes.
  44. 44Let the turkey rest for 15 minutes.
  45. 45Let the turkey rest for 15 minutes.
  46. 46Carve the turkey.
  47. 47Carve the turkey.
  48. 48Carve the turkey.
  49. 49Pour butter drippings over the carved turkey.
  50. 50Pour butter drippings over the carved turkey.
  51. 51Pour butter drippings over the carved turkey.

Ingredients

  • turkey
  • turkey
  • turkey
  • salt
  • salt
  • salt
  • baking powder
  • baking powder
  • baking powder
  • black pepper
  • black pepper
  • black pepper
  • rosemary
  • rosemary
  • rosemary
  • sage
  • sage
  • sage
  • garlic
  • garlic
  • garlic
  • barbecue rub
  • barbecue rub
  • barbecue rub
  • butter
  • butter
  • butter
  • oil
  • oil
  • 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.