Juicy Meat & Crispy Skin
I’ve had a love/hate relationship with turkey my whole life. On one hand, I love it when it’s good. But more often than not, it’s dry, overcooked, and a complete waste of space on my Thanksgiving plate. Last year I discovered the absolute best way to cook a turkey: to spatchcock it! Basically, spatchcocking is butterflying the turkey so that it lays flat on your roasting tray rather than round. Not only does this decrease the cook time, but also exposes most of the skin to direct heat. And let’s be honest, isn’t that the best part? So please enjoy this Thanksgiving turkey recipe. I know my family will for years to come.
How to Spatchcock A Turkey
And as Always… Please Pine & Share the Love!
Thanksgiving Turkey - Juicy Meat & Crispy Skin
This spatchcocked Thanksgiving Turkey is the perfect combination of crispy skin and juicy meat.
- 15 lb. young turkey
- 1 gallon cold water enough to cover turkey
- 3/4 cup kosher salt
- 1/2 cup sugar
- 25 garlic cloves crushed and peeled
- 12 sprigs rosemary
- 40 sprigs thyme
- 2 large onions roughly chopped
- 4 lemons sliced
- 1/4 cup black peppercorns
- 1 bunch parsley torn
- 2 large onions sliced
- 4 large carrots cut into 2-inch pieces
- 4 stalks celery cut into 2-inch pieces
- 1 stick butter melted
- kosher salt
- cracked black pepper
- In a very large bowl - mix together the water, salt, sugar, garlic, rosemary, 20 sprigs of thyme, 2 onions, 2 lemons, peppercorns and parsley.
- Spatchcock the turkey - Cut out the backbone. Place breast side up, then break the breastbone. Cut out the wishbone. Open up turkey and lay flat.
Place turkey in brine and refrigerate for at least 12 hours. When ready to cook, preheat oven to 425 degrees.
- Place the sliced onions, carrots, 2 lemons, and celery in a roasting pan. Toss with salt, pepper, and 20 sprigs of thyme. Spread around the bottom of the roasting pan and place the turkey on top.
- Brush the turkey with the melted butter and season generously with salt and pepper. Then tuck the wing tips under the body of the chicken.
- Roast the turkey for 90 minutes, or until internal temp reaches 165 degrees.
- Cover with foil and let rest for at least 30 minutes before slicing. Enjoy!