Dry Brine Spatchcock Turkey With Herb Butter

Step 1

My favourite method is to ask the butcher to do it! Make sure to ask for the backbone to use for stock or gravy.  If you are unable to have a butcher do it for you, here are the steps to spatchcock a turkey yourself:

Step 2

Using a sharp pair of poultry shears, cut out the backbone of the turkey by placing the turkey breast side down and cutting down both sides of the backbone to remove.

Step 3

Optional: Using a paring knife, cut along the sides of the wishbone and pull out to make carving easier later.

Step 4

Cut a small incision on the cartilage on the back of the breast bone.  Flip the turkey over so that it is breast-side up and using both hands, press down hard on the breast bone to flatten out the turkey (you will hear it crack).

Step 5

Using your fingers, gently separate the skin of the turkey from the breast and thigh meat to create pockets.  Go in through the bottom of the breast and work up along both breast halves and thighs.  Be careful not to tear any holes or detach the skin from the turkey entirely.

Step 6

Dry the turkey off with a paper towel.  Combine the kosher salt and baking powder in a small dish.  Sprinkle it all over the outside of the turkey on all sides.  Set a wire baking rack on top of a foil lined baking sheet and lay the turkey on top (skin side up).  The direction the turkey sits on the baking sheet depends on the size of the turkey so try both and see which is better.  Loosely cover with some plastic wrap and place in the fridge for 1-3 days.  For really crispy skin, remove the plastic wrap and leave uncovered in the fridge for the last 6 hours to 1 day.

Step 7

Take turkey out of the fridge an hour before cooking and pat dry with a paper towel.   Mix together herb butter ingredients in a small bowl (can also blitz in a food processor for a smoother consistency).  Spoon some under the skin of the turkey breasts and press your fingers on top of the skin to spread the butter underneath around evenly.  Do the same thing under the skin on the thighs.  Take remaining herb butter and massage it all over the outside of the turkey.

Step 8

Preheat oven to 450F (425F convection).  Lay turkey flat on the baking rack set on top of the foil lined baking sheet.  The turkey should be skin side up with legs spread out.  Tuck wing tips behind the breasts.  Pour 1/2 cup water into bottom of the tray to prevent drippings from smoking.  You can also place chopped onion, carrot and celery in the bottom of the tray for more flavourful drippings.

Step 9

Roast for about 90 minutes or until meat thermometer reads 165F on the thickest part of the thigh and 150F on the breast.  If the skin is perfectly browned before the meat is cooked, just cover loosely with foil.

Step 10

Let rest for 20-30 minutes before carving.  Enjoy!  I like to serve with Make Ahead Turkey Gravy and Cranberry Orange Sauce.