Thanksgiving Turkey

105 mins
Serves 1
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Directions

  1. 1Start by spatchcocking the turkey by removing its backbone.
  2. 2Start by spatchcocking the turkey by removing its backbone.
  3. 3Start by spatchcocking the turkey by removing its backbone.
  4. 4Save the backbone for gravy.
  5. 5Save the backbone for gravy.
  6. 6Save the backbone for gravy.
  7. 7Flip the turkey over and unfold its thighs to expose the dark meat.
  8. 8Flip the turkey over and unfold its thighs to expose the dark meat.
  9. 9Flip the turkey over and unfold its thighs to expose the dark meat.
  10. 10Press down firmly on the breast to flatten it out, ensuring an even cook.
  11. 11Press down firmly on the breast to flatten it out, ensuring an even cook.
  12. 12Press down firmly on the breast to flatten it out, ensuring an even cook.
  13. 13Separate the skin from the meat to prepare for compound butter.
  14. 14Separate the skin from the meat to prepare for compound butter.
  15. 15Separate the skin from the meat to prepare for compound butter.
  16. 16Make pockets under the skin, without completely separating it.
  17. 17Make pockets under the skin, without completely separating it.
  18. 18Make pockets under the skin, without completely separating it.
  19. 19Dry brine the turkey by combining baking powder and kosher salt.
  20. 20Dry brine the turkey by combining baking powder and kosher salt.
  21. 21Dry brine the turkey by combining baking powder and kosher salt.
  22. 22Season all sides of the turkey with the salt and baking powder mixture.
  23. 23Season all sides of the turkey with the salt and baking powder mixture.
  24. 24Season all sides of the turkey with the salt and baking powder mixture.
  25. 25Finish with black pepper and place the turkey in the fridge overnight, uncovered.
  26. 26Finish with black pepper and place the turkey in the fridge overnight, uncovered.
  27. 27Finish with black pepper and place the turkey in the fridge overnight, uncovered.
  28. 28Make the compound butter by adding a stick and a half of butter to a bowl.
  29. 29Make the compound butter by adding a stick and a half of butter to a bowl.
  30. 30Make the compound butter by adding a stick and a half of butter to a bowl.
  31. 31Add chopped rosemary, thyme, sage, finely chopped garlic, and a bit of barbecue rub to the butter.
  32. 32Add chopped rosemary, thyme, sage, finely chopped garlic, and a bit of barbecue rub to the butter.
  33. 33Add chopped rosemary, thyme, sage, finely chopped garlic, and a bit of barbecue rub to the butter.
  34. 34Mix the ingredients thoroughly to create the compound butter.
  35. 35Mix the ingredients thoroughly to create the compound butter.
  36. 36Mix the ingredients thoroughly to create the compound butter.
  37. 37The next day, carefully add the compound butter beneath the turkey's skin, avoiding getting any on the skin itself to prevent burning.
  38. 38The next day, carefully add the compound butter beneath the turkey's skin, avoiding getting any on the skin itself to prevent burning.
  39. 39The next day, carefully add the compound butter beneath the turkey's skin, avoiding getting any on the skin itself to prevent burning.
  40. 40Add a thin layer of olive oil over the turkey.
  41. 41Add a thin layer of olive oil over the turkey.
  42. 42Add a thin layer of olive oil over the turkey.
  43. 43Place the turkey into a 450°F oven until the breast meat reaches an internal temperature of 150°F.
  44. 44Place the turkey into a 450°F oven until the breast meat reaches an internal temperature of 150°F.
  45. 45Place the turkey into a 450°F oven until the breast meat reaches an internal temperature of 150°F.
  46. 46Keep an eye on it as it cooks, and add foil to the top if necessary to prevent over-browning.
  47. 47Keep an eye on it as it cooks, and add foil to the top if necessary to prevent over-browning.
  48. 48Keep an eye on it as it cooks, and add foil to the top if necessary to prevent over-browning.
  49. 49Once cooked, remove the turkey from the oven.
  50. 50Once cooked, remove the turkey from the oven.
  51. 51Once cooked, remove the turkey from the oven.
  52. 52Remove the legs and slice them.
  53. 53Remove the legs and slice them.
  54. 54Remove the legs and slice them.
  55. 55Remove the breasts and slice them.
  56. 56Remove the breasts and slice them.
  57. 57Remove the breasts and slice them.
  58. 58Pour leftover butter drippings over the white meat for extra juiciness and flavor.
  59. 59Pour leftover butter drippings over the white meat for extra juiciness and flavor.
  60. 60Pour leftover butter drippings over the white meat for extra juiciness and flavor.

Ingredients

  • 1 Turkey
  • 1 Turkey
  • 1 Turkey
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Baking powder
  • Baking powder
  • Baking powder
  • Black pepper
  • Black pepper
  • Black pepper
  • 1.5 sticks Butter
  • 1.5 sticks Butter
  • 1.5 sticks Butter
  • Chopped Rosemary
  • Chopped Rosemary
  • Chopped Rosemary
  • Thyme
  • Thyme
  • Thyme
  • Sage
  • Sage
  • Sage
  • Finely chopped garlic
  • Finely chopped garlic
  • Finely chopped garlic
  • Barbecue rub
  • Barbecue rub
  • Barbecue rub
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

KniveCutting boardBowlRoasting rackOvenThermometer

Tips

  • Spatchcocking is crucial for crispy skin, juicy meat and faster cooking.
  • Dry brining deeply seasons the meat and dries out the bird for crispier skin.
  • Using compound butter under the skin adds flavor and creates flavorful drippings for serving.
  • The turkey is pasteurized at 150°F internal temperature if allowed to rest for 15 minutes.