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Perfect Spatchcock Turkey Recipe

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★★★★★

4.9 from 147 reviews

This Perfect Spatchcock Turkey recipe delivers a beautifully tender and flavorful bird through a brining process followed by high-temperature roasting. The turkey is spatchcocked for even cooking and a crispy, golden skin. Aromatic apple cider, juniper berries, fresh herbs, and citrus infuse the meat during the 24- to 48-hour brine, making it moist and delicious, perfect for holiday gatherings or special dinners.

Ingredients

Scale

Brine Ingredients

  • 5 cups apple cider (divided)
  • 1 cup kosher salt
  • ½ cup sugar
  • 4 cups ice cubes
  • 4 stalks celery (chopped)
  • 2 oranges (sliced, half for the brine)
  • 1 large onion (cut into chunks)
  • ⅓ cup whole juniper berries (smashed)
  • 6 sprigs fresh thyme
  • 4 bay leaves (preferably fresh)
  • 2 gallons cold water
  • 2 cups dry white wine

Turkey and Roasting Ingredients

  • 1 turkey (preferably organic, around 12 to 14 pounds)
  • 2 oranges (sliced, half for roasting)

To Serve

  • Fresh herbs
  • Mashed potatoes

Instructions

  1. Prepare the Brine: In a large pot over medium-high heat, combine 4 cups of apple cider with kosher salt and sugar. Stir continuously until all the salt and sugar have dissolved completely. Remove the pot from heat, then add ice cubes, chopped celery, half of the orange slices, onion chunks, smashed juniper berries, thyme sprigs, and bay leaves. Stir well to combine the ingredients.
  2. Brine the Turkey: Place the whole turkey in a large container suitable for brining. Pour in the prepared cider mixture along with the remaining 1 cup of apple cider, 2 gallons of cold water, and 2 cups of dry white wine. Ensure that the turkey is fully submerged in the liquid; add more water if necessary. Cover the container and refrigerate the turkey for at least 24 hours and up to 48 hours to absorb all the flavors.
  3. Preheat Oven and Prepare Turkey: When ready to cook, preheat your oven to 428°F (220°C). Remove the turkey from the brine, pat dry thoroughly with paper towels, and trim off any excess fat. Using kitchen shears, cut along both sides of the backbone to remove it, then cut through the center Y-bone. Press down firmly on the breastbone to flatten the turkey, spreading the thighs out and tucking the wings underneath for even roasting.
  4. Arrange and Roast: Line a large roasting pan with the remaining orange slices. Lay the flattened turkey on top of these slices. Place the pan in the preheated oven and roast for 1 ½ to 2 hours, or until the skin is crispy, golden brown, and an internal thermometer inserted into the thickest part of the turkey reads 165°F (74°C).
  5. Rest and Serve: Remove the turkey from the oven and let it rest, loosely covered with foil, for 20 minutes. This allows the juices to redistribute, ensuring moist meat. Carve the turkey and serve it alongside fresh herbs and creamy mashed potatoes for a comforting meal.

Notes

  • Ensure the turkey is fully submerged in the brine for maximum flavor infusion; use a weight if necessary to keep it underwater.
  • Spatchcocking the turkey allows it to cook more evenly and reduces roasting time compared to traditional roasting methods.
  • Use a meat thermometer to check for doneness to avoid overcooking and drying out the turkey.
  • If you don’t have kitchen shears, a sharp knife can also be used carefully to remove the backbone.
  • Resting the turkey after roasting is crucial for juicy meat and easier carving.

Keywords: spatchcock turkey, brined turkey, roast turkey, holiday turkey, apple cider brine, crispy turkey skin

Find it online: https://foodbylina.com/perfect-spatchcock-turkey-recipe/