Turkey, Spatchcock, Brined, Jeff's Recipe

Ingredients

Turkey

• 1 (12- to 15-lb.) turkey, neck and giblets removed

Brine

• 1 gallon vegetable broth (or water)
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water

Seasonings

• 1/4 Cup Olive Oil
• 1 Tbsp. kosher salt
• 2 tsp. dark brown sugar
• 1 tsp. ground black pepper
• 1 tsp. rubbed sage
• 1 tsp. ground thyme
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• 1 tsp. granulated garlic
• 1 tsp. onion powder
• 6 Tbsp. olive oil, divided

Directions

The day before cooking - Brining

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. The day of cooking:

Preheat the oven to 450°F.

1. Remove the turkey from the brine carefully draining off the excess and pat dry. Discard excess brine.

Spatchcocking

1. Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. Use your hands to hold the two sides of the split turkey and carefully spread it open slightly.

Method One (Preferred) Remove Breast Bone

1. Now carefully work your fingers around the breast bone gently using a knife only if needed. Once the breast bone is released all around, hold down the meat with one hand and pull the bone out with the other.

Method two - Crack / Break Breast Bone

1. Flip the turkey so the breast is now facing upwards and the cut side is facing downwards. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the wishbone. Now, it should rest flatter against the cutting board. (For easier carving, remove the wishbone).

Seasoning and preparing for cooking

1. Line a baking sheet with heavy-duty foil. Place a wire rack on top of the foil.
2. In a small bowl, combine the salt, brown sugar, pepper, sage, thyme, chili powder, smoked paprika, granulated garlic, and onion powder.
3. Pat the turkey completely dry with paper towels and rub with ¼ cup of olive oil to just coat the turkey (you may not need all of the oil). Season the whole bird thoroughly with the seasoning blend. Tuck the wings behind the back and place the turkey on top of the prepared baking sheet.

Initial High Heat Roasting (450°F)

1. Roast the turkey for 20 to 30 minutes or until the skin starts to look crispy.

Final Low Heat Roasting (325°F)

1. Decrease the oven temperature to 325°F. Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin is browning too quickly.)
2. Let the turkey rest for 15 minutes before carving.

Notes

Use the wireless temp monitors! One in a thigh and one in a breast.

Keep in mind that brined turkeys cook 20 to 30 minutes faster than a non-brined turkey and spatchcocked turkeys cook faster than non-spatchcocked turkeys. So… watch the temperature gauges.

Here is a rough cooking time guide but the best (ONLY) way to ensure proper cooking is to monitor the temperature.

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