Crispy & Tender: Brined Spatchcock Turkey for the Holidays
This Crispy & Tender: Brined Spatchcock Turkey for the Holidays brings incredible flavor and even cooking to your table. The brine locks in moisture and seasons the turkey from the inside out, while the spatchcock method ensures a faster roasting time and a golden, crispy skin. Perfect for impressing guests, this turkey is juicy, flavorful, and unforgettable. A simple yet impressive main dish for your holiday feast!
Servings: 10 servings
Calories: 209kcal
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.
Nutrition
Calories: 209kcal | Carbohydrates: 18g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 12994mg | Potassium: 284mg | Fiber: 1g | Sugar: 11g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 3mg