Citrus and Herb Brined and Spatchcocked Roast Turkey

I’m not sure I will make a turkey any other way after roasting mine spatchcocked. (Although for the sake of TheSavoryTart.com, I imagine there will be many more turkeys and methods to come!) Not only was the roasting time cut by more than half, the turkey was cooked perfectly even throughout. 

And while the idea of a gleaming roasted whole turkey coming out of the oven and presented to family and guests to resounding "oohs" and "aahs", let's face it -- carving a turkey at the dining table is best left to movies and Norman Rockwell. (And if you still aren't convinced, watch the turkey scene in National Lampoon's Christmas Vacation.)

Spatchcocking

Spatchcocking a turkey is a technique where the backbone is removed prior to cooking – in simple terms, it is “butterflied”. Prior to spatchcocking (see notes), the bird was brined in the salted mixture featuring apple cider, brown sugar, rosemary, sage, thyme and oranges. 

Unlike whole turkeys that are typically roasted at a temperature of 350°F or 400°F, a spatchcocked turkey is roasted at a higher temperature for a much shorter time resulting in an evenly cooked turkey with all that wonderfully crisp skin. Let it rest for 30 minutes after taking it out of the oven – the carryover cooking will finish cooking the meat while redistributing the juices. 

Ingredients

Whether using a "wet" or "dry" brine. salt is the key ingredient -- not just to add flavor, but to help the turkey retain moisture. This recipe is for a "wet" brine, where the turkey is fully submerged in the brine allowing the salt -- and the added herbs, brown sugar and citrus -- to permeate the turkey. That brown sugar and orange will make sure your turkey produces fantastically crispy and flavorful skin.

BRINE INGREDIENTS

• apple cider
• cold water
• light brown sugar
• Kosher salt
• fresh rosemary leaves
• chopped fresh sage
• peppercorns
• bay leaves
• thyme sprigs
• garlic cloves
• orange

SPATCHCOCKED ROAST TURKEY INGREDIENTS

• turkey
• butter
• fresh sage
• fresh thyme
• turkey stock (substitute chicken stock)

See recipe card for quantities.

Instructions

In a large stock pot (16 quart), combine all of the ingredients and bring to a boil.

Stir until the salt and sugar dissolve. Turn off the heat and allow the brine to cool for at least an hour.

Place the turkey in the pot with the brine. Add water to cover the turkey if needed. Refrigerate for 12 to 24 hours.

Remove the turkey from the brine and place the turkey in a large pot or the sink and cover in cold water for 10 minutes. This will remove excess salt. Remove turkey and pat the turkey dry.

Allow to stand at room temperature for 1 hour.

Spatcock: On a dry clean surface, using kitchen shears, start cutting at the tail end of the turkey.

Adjust oven rack to middle position and preheat to 450°F.

Line a rimmed baking sheet or broiler pan with aluminum foil.

Cut along one side of the backbone through to the neck.

Cut along the other side of the backbone the length of the turkey

Remove the backbone. (And reserve it for stock or discard.)

Turn the turkey over breast side up and with the palm of your hand press down on the breastbone until it cracks and the breast flattens.

Place a baking rack inside of the lined baking sheet. Arrange the turkey on top. Tuck wing tips under.

In a small bowl, mix the butter and herbs.

Lift the skin of the breasts and thighs and rub herb butter generously under the skin. Rub the outside of the turkey with remaining herb butter. Pour 1 cup of stock into the pan.

Transfer the turkey to the oven and roast, rotating and basting every 20 minutes, until an instant read thermometer inserted into the thickest part of the breast registers 150°F and the thighs register at least 165°F about 75 minutes.

Remove from the oven and transfer to a carving board. (Reserve drippings.) Allow to rest for 30 minutes to allow the juices to redistribute. Carve as you desire.

Using kitchen sheers, remove the wings, thighs and legs to a platter. Then carve along each side of the breastbone to remove each full breast, and then carved the breast into ½" slices.

Arrange on a platter and serve.

Notes on Spatchcocking

To brine or spatchcock first? It's best to brine the turkey whole. Spatchcocking exposes more of the turkey that can absorb the salt and herbs; this runs the risk of making your turkey too salty.

At what temperature do I cook a spatchcocked turkey? Whole turkeys typically cook at a temperature between 350°F and 400°F and cook for a longer time -- 15 to 20 minutes/lb. The benefit of spatchcocking a turkey is that the entire turkey is cooked flat -- a thinner profile -- resulting in more surface area directly exposed to heat. Here, the oven was set to 450°F and it was done cooking in just over an hour. And, wfith all that skin on top it results in juicier meat and crispier skin.

Equipment

• 16 quart soup pot or brining bag
• large baking sheet or roasting pan
• baking rack
• foil
• kitchen sheers
• baster
• cutting/carving board

Related

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Pairing

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Herb and Citrus Brined and Spatchcocked Turkey

The Savory Tart

For a moist and evenly cooked turkey, start by brining in apple cider, citrus and herbs followed by spatchcocking a roasting. Spatchcocking results in a evenly cooked turkey in just over an hour.

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

Citrus & Herb Brine

• 4 cups apple cider
• 2 gallons cold water
• 2 cups light brown sugar
• 1-⅓ cup Kosher salt
• 2 Tbsp. fresh rosemary leaves
• 2 Tbsp. coarsely chopped fresh sage
• 2 Tbsp. peppercorns
• 5 bay leaves
• 3 thyme sprigs
• 4 cloves garlic minced
• 1 orange juice and chopped peel

Roast Turkey

• 12 – 14 lb. turkey
• ½ cup butter, one stick
• 1-½ Tbsp. minced fresh sage
• 1 Tbsp. minced fresh thyme
• 1 cup turkey stock (substitute chicken stock)

Instructions

 

BRINING

• In a large stock pot (16 quart), combine all of the ingredients and bring to a boil. Stir until the salt and sugar dissolve. Turn off the heat and allow the brine to cool for at least an hour.
• Place the turkey in the pot with the brine. Add more water to cover the turkey if needed. Refrigerate for 12 to 24 hours. OR place the turkey in a brining bag and cover with brining mixture. Add water to cover if needed. Refrigerate for 12 to 24 hours.
• Remove the turkey from the brine and place the turkey in a large pot or the sink and cover in cold water for 10 minutes. This will remove excess salt. Allow to stand at room temperature for 1 hour.
• Remove turkey and pat the turkey dry.

SPATCHCOCK and ROAST

• Adjust oven rack to middle position and preheat to 450°F Line a rimmed baking sheet or broiler pan with aluminum foil.
• On a dry clean surface, using kitchen shears, start at the tail end and cut along each side of the backbone. Remove and reserve the backbone for stock. Turn the turkey over breast side up and with the palm of your hand press down on the breastbone until it cracks and the breast flattens.
• Lift the skin of the breasts and thighs and rub herb butter generously under the skin. Rub the outside of the turkey with remaining herb butter. Pour 1 cup of stock into the pan.
• Transfer the turkey to the oven and roast, rotating and basting every 20 minutes, until an instant read thermometer inserted into the thickest part of the breast registers 150°F and the thighs register at least 165°F about 75 minutes.
• Remove from the oven and transfer to a carving board. (Reserve drippings.) Allow to rest for 30 minutes to allow the juices to redistribute. Carve as you desire.*
• Arrange on a platter and serve.

Notes

*Using kitchen sheers, remove the wings, thighs and legs to a platter. Then carve along each side of the breastbone to remove each full breast, and then carved the breast into ½" slices.

Keyword Brined Turkey, Roast Turkey, Spatchcock Turkey, Thanksgiving, turkey