Crispy & Tender: Brined Spatchcock Turkey for the Holidays
Looking for the perfect holiday turkey recipe that’s crispy on the outside and melt-in-your-mouth tender? This Crispy & Tender: Brined Spatchcock Turkey for the Holidays delivers just that. Brining infuses every bite with flavor, while the spatchcock method ensures even cooking, faster roasting, and an irresistibly golden, crispy skin. Impress family and friends with a turkey that’s as beautiful as it is delicious—perfectly moist, juicy, and bound to be the centerpiece everyone remembers!
INGREDIENTS YOU’LL NEED:
Turkey and Roasting Ingredients:
- 1 Turkey (fresh, 20 pounds): A large fresh turkey, ideal for feeding a crowd, prepared by removing the spine and laying it flat for quicker, even cooking.
- 8 Tbsp Unsalted Butter: Softened butter, placed under the skin on the breasts to keep the turkey moist and flavorful during roasting.
- 3 Tbsp Avocado Oil or Vegetable Oil: Rubbed all over the turkey skin to promote crispness and a golden-brown finish.
Turkey Brine Ingredients:
- 1 Gallon Vegetable Broth: A savory base that enhances the flavor of the turkey as it brines.
- 1 Cup Sea Salt: Essential for tenderizing the meat and infusing it with flavor.
- ⅓ Cup Brown Sugar: Adds a touch of sweetness to balance the savory flavors.
- ¼ Cup Worcestershire Sauce: A dash of umami flavor that complements the turkey beautifully.
- 3 Tbsp Garlic (minced): Adds a robust, aromatic quality to the brine.
- 1 Tbsp Dried Thyme: An herb that pairs well with poultry, adding earthy notes.
- 1 Tbsp Dried Rosemary: Adds piney, fragrant flavors that enhance the turkey.
- 1 Tbsp Dried Sage: An essential holiday herb with a mild, peppery taste.
- 1 Tbsp Peppercorn: Whole peppercorns provide a hint of spice without overpowering.
- 1 Gallon Water: Dilutes the brine, ensuring the flavors penetrate the turkey evenly.
Optional Gravy Enhancing Ingredients:
- 1 Onion (sliced): Adds sweetness and depth to the pan drippings.
- 2 Carrots (roughly chopped): Infuses a hint of natural sweetness into the gravy.
- 1 Tsp Thyme (dried): Enhances the herbal notes in the gravy.
- 1 Tsp Rosemary (dried): Contributes to a well-rounded savory flavor.
Homemade Gravy Ingredients:
- 4 Tbsp Unsalted Butter: The base for the roux that thickens the gravy.
- ¼ Cup Flour: Combines with butter to create a smooth roux for thickening.
- 2 Cups Turkey Drippings: Rich, flavorful liquid from the turkey, used as the base for the gravy; add water or chicken stock if needed to reach 2 cups.
- Salt and Ground Black Pepper (to taste): Adjust seasoning to enhance the final flavor of the gravy.
WHY SHOULD YOU BRINE YOUR TURKEY FOR EXTRA FLAVOR?
- Locks in Moisture: Brining adds extra moisture to the turkey, keeping it tender and juicy, even through hours of roasting. This means no more dry, bland meat on your holiday table!
- Boosts Flavor: The brine infuses the turkey with savory, aromatic flavors from the broth, herbs, and spices, enhancing every bite from the inside out. Each slice becomes packed with seasoning, so you can skip heavy seasoning at the end.
- Improves Texture: Brining tenderizes the meat, breaking down tough muscle proteins, so you get a turkey that’s not only flavorful but incredibly tender and easy to carve. It’s the best way to make sure every bite is melt-in-your-mouth delicious.
HOW TO PREPARE THE BEST MOST FLAVORFUL BRINED TURKEY?
Time needed: 1 day, 1 hour and 30 minutes
- Prepare the Brine:
In a large stockpot, combine 1 gallon of vegetable broth, 1 cup sea salt, ⅓ cup brown sugar, ¼ cup Worcestershire sauce, 3 tablespoons minced garlic, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried sage, and 1 tablespoon peppercorns.
Stir over medium heat until the salt and sugar dissolve completely, then remove from heat and let the brine cool to room temperature. Add 1 gallon of cold water to further cool and dilute the brine.
- Spatchcock the Turkey:
Place a fresh 20-pound turkey on a sturdy cutting board, breast-side down. Using poultry shears, carefully cut along each side of the backbone to remove the spine. Flip the turkey breast side up and press down on the breastbone to flatten it. - Brine the Turkey:
Rinse the spatchcocked turkey under cold water and pat dry with paper towels. Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal the bag tightly or cover the container.
Refrigerate and allow the turkey to brine for 12-24 hours for the best flavor and moisture. The rule is one hour in the brine for every pound of turkey. - Roast the Turkey:
Preheat the oven to 425°F (220°C). Remove the turkey from the brine, rinse it well under cold water to remove excess salt, and pat dry. Place the spatchcocked turkey on a large baking sheet or roasting pan, breast side up.
Place pads of butter under the skin all over the breasts to keep everything moist. Rub the turkey skin with avocado oil to ensure the skin gets crispy and tuck the wing tips under. (If you want the gravy to be extra flavorful under the turkey place one onion sliced up, two carrots, and add one tsp thyme and one tsp rosemary.)
Roast the turkey for about 2-2.5 hours, or until it reaches an internal temperature of 160-165°F (74°C) in the thickest part of the thigh. Rotate the pan halfway through for even browning. If the turkey skin is getting too crispy tent the bird with some foil to prevent the skin from getting too brown. - Make the Gravy:
Once the turkey is done, remove it from the oven and set it aside to rest for 15 minutes. Discard the gravy flavor-enhancing ingredients and strain the drippings from the roasting pan into a saucepan, adding water or chicken stock if needed to make 2 cups of liquid.
Melt 4 tablespoons unsalted butter in a saucepan over medium heat, then whisk in ¼ cup flour to create a roux, cooking for 1-2 minutes.
Slowly whisk in the turkey drippings, simmering until the gravy thickens.
Season with salt and ground black pepper to taste. - Serve:
Carve the rested turkey and serve it with your homemade gravy for a juicy, crispy, and tender holiday meal.
FAQ – FREQUENTLY ASKED QUESTIONS:
Spatchcocking allows the turkey to cook more evenly and reduces roasting time. By flattening it, you also get a crispier skin and juicier meat.
The general rule is to brine for one hour for every pound of turkey.
Kitchen shears or a sharp chef’s knife work well to cut along the backbone. You’ll then press down on the breastbone to flatten it.
Place vegetables like carrots, onions, and celery under the turkey in the roasting pan. This acts as a rack and flavors the drippings.
Roasting time is reduced significantly; a 20-pound spatchcocked turkey typically takes 2 to 2.5 hours at 375-425°F.
BRINED THANKSGIVING TURKEY RECIPE ADD-INS AND VARIATIONS:
- Apple Cider Brine Substitute: Replace vegetable broth with apple cider for a sweet, seasonal flavor. Add cinnamon sticks, apple slices, and cloves for a festive touch.
- Herb Butter Under the Skin: Instead of plain butter, mix softened butter with fresh herbs (like parsley, thyme, and rosemary) and garlic. Spread this mixture under the skin for extra flavor and richness.
- Citrus Brine Addition: Add sliced oranges, lemons, and limes to the brine for a bright, citrusy flavor. Citrus helps balance the saltiness of the brine and pairs well with turkey.
- Spicy Rub Variation: For a bit of heat, add smoked paprika, cayenne pepper, or chili flakes to the oil or butter rubbed on the skin before roasting.
- Smoked Turkey Option: If you have a smoker, try smoking the brined and spatchcocked turkey instead of roasting it. This adds a smoky depth of flavor and is perfect for a holiday twist.
- Wine-Infused Gravy: Add a splash of white wine or sherry to the gravy made from turkey drippings to enhance its depth and bring out the brined flavors.
WHAT IS COMMONLY SERVED WITH FLAVOR-PACKED BRINED TURKEY?
A brined turkey pairs beautifully with classic Thanksgiving or any comforting weeknight sides. For the perfect plate, serve it with creamy mashed potatoes, rich turkey gravy, and a hearty stuffing that soaks up all those savory flavors. Add sweetness with roasted sweet potatoes or cranberry sauce, and balance it with a crisp green bean casserole or fresh, roasted Brussels sprouts. Round up the meal with a glass of Chardonnay or Pinot Noir to complement the turkey’s flavor, or try a sparkling apple cider for a family-friendly touch. A warm, spiced pumpkin pie or a classic pecan pie for dessert wraps up this delicious spread perfectly.
HOW DO YOU STORE AND REHEAT LEFTOVER BAKED TURKEY?
To store leftover brined turkey, first let it cool, then place it in an airtight container or wrap it tightly in foil and refrigerate for up to 4 days. To reheat larger portions, warm the turkey in the oven at 300°F, covered with foil to retain moisture, until heated through. For smaller portions, microwaving works well—just add chicken broth to keep the meat juicy.
CAN BAKED TURKEY BE FROZEN FOR LATER CONSUMPTION?
Freezing leftover turkey is a great way to enjoy it later without any waste. First, let the turkey cool completely to avoid condensation that can lead to freezer burn. Slice or shred the meat, then portion it into freezer-safe bags or airtight containers. Be sure to remove as much air as possible from bags before sealing to preserve flavor and texture. When ready to use, thaw in the refrigerator overnight, and your turkey will be ready to eat.
LOOKING FOR THANKSGIVING SIDE DISHES? TRY THESE!
Oven-Baked Crispy Crust Mashed Potatoes: This dish combines the best of both worlds—smooth and velvety on the inside, with a savory, crunchy crust on the outside.
Easy Garlic-Infused Sautéed Green Beans: Perfectly crisp and seasoned with garlic, these green beans will have everyone at the table reaching for seconds.
Copycat Texas Roadhouse Sauteed Mushrooms Recipe: In this recipe, we elevate humble mushrooms to gourmet status as they sauté to perfection in a rich blend of butter, onions, and garlic.
Crispy & Tender: Brined Spatchcock Turkey for the Holidays
Ingredients
- 1 Turkey (fresh)(20 pounds)
- 8 Tbsp Unsalted Butter (to place under the skin on the breasts)
- 3 Tbsp Avocado Oil or Vegetable Oil (to rub all over the turkey skin)
Turkey Brine Ingredients:
- 1 Gallon Vegetable Broth
- 1 Cup Sea Salt
- ⅓ Cup Brown Sugar
- ¼ Cup Worcestershire sauce
- 3 Tbsp Garlic (minced)
- 1 Tbsp Dried Thyme
- 1 Tbsp Dried Rosemary
- 1 Tbsp Dried Sage
- 1 Tbsp Peppercorn
- 1 Gallon Water
Optional: Gravy Enhancing Ingredients
- 1 Onion (sliced)
- 2 Carrots (roughly chopped)
- 1 Tsp Thyme (dried)
- 1 Tsp Rosemary (dried)
Homemade Gravy:
- 4 Tbsp Unsalted Butter
- ¼ Cup Flour
- 2 Cups Turkey Drippings (add water or Chicken Stock — if there is not enough)
- Salt and Ground Black Pepper (to taste)
Instructions
- Prepare the Brine: In a large stockpot, combine 1 gallon of vegetable broth, 1 cup sea salt, ⅓ cup brown sugar, ¼ cup Worcestershire sauce, 3 tablespoons minced garlic, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried sage, and 1 tablespoon peppercorns.Stir over medium heat until the salt and sugar dissolve completely, then remove from heat and let the brine cool to room temperature. Add 1 gallon of cold water to further cool and dilute the brine.
- Spatchcock the Turkey: Place a fresh 20-pound turkey on a sturdy cutting board, breast side down. Using poultry shears, carefully cut along each side of the backbone to remove the spine. Flip the turkey breast side up and press down on the breastbone to flatten it.
- Brine the Turkey: Rinse the spatchcocked turkey under cold water and pat dry with paper towels. Place the turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal the bag tightly or cover the container. Refrigerate and allow the turkey to brine for 12-24 hours for the best flavor and moisture. The rule is one hour in the brine for every pound of turkey.
- Roast the Turkey: Preheat the oven to 425°F (220°C). Remove the turkey from the brine, rinse it well under cold water to remove excess salt, and pat dry. Place the spatchcocked turkey on a large baking sheet or roasting pan, breast side up.
- Roast the Turkey: Place pads of butter under the skin all over the breasts to keep everything moist. Rub the turkey skin with avocado oil to ensure the skin gets crispy and tuck the wing tips under. (If you want the gravy to be extra flavorful under the turkey place one onion sliced up, two carrots, and add one tsp thyme and one tsp rosemary.)Roast the turkey for about 2-2.5 hours, or until it reaches an internal temperature of 160-165°F (74°C) in the thickest part of the thigh. Rotate the pan halfway through for even browning. If the turkey skin is getting too crispy tent the bird with some foil to prevent the skin from getting too brown.
- Make the Gravy: Once the turkey is done, remove it from the oven and set it aside to rest for 15 minutes. Discard the gravy flavor-enhancing ingredients and strain the drippings from the roasting pan into a saucepan, adding water or chicken stock if needed to make 2 cups of liquid. Melt 4 tablespoons unsalted butter in a saucepan over medium heat, then whisk in ¼ cup flour to create a roux, cooking for 1-2 minutes. Slowly whisk in the turkey drippings, simmering until the gravy thickens. Season with salt and ground black pepper to taste.
- Serve: Carve the rested turkey and serve it with your homemade gravy for a juicy, crispy, and tender holiday meal.