How to Dry Brine and Spatchcock a Turkey
An easy method to make the perfect Thanksgiving turkey. With crispy skin and juicy meat!
whole turkey
thyme
kosher salt
rosemary
pepper
make sure to have good kitchen shears or scissors handy!
Thoroughly pat dry the turkey with paper towels before seasoning the turkey.
Locate the backbone and face it up towards you. Carefully remove the backbone from the turkey with kitchen shears.
Use the heel of your hands, apply pressure (put your weight into it!) on the upper middle part of one side of the the breast bone to break it. Repeat with the other side.
Place the turkey skin side up, laying it flat on a clean sheet pan and place it in the fridge, uncovered for 2 to 3 days. This is how the turkey looks after 2 days of dry brining.
Cook the turkey at 350 degrees F. After an hour, rub butter all over the skin to get a golden brown turkey!
Check the turkey temperature at 1 1/2 hours. Cook the turkey until it reaches 165 F internal temp then the turkey is done!
Let it rest for at least 20 minutes before carving or all the juice will run out and your meat will be dry. Carve and serve!