Spatchcocked and Dry-Brined a Turkey (325/366)

“A lot of Thanksgiving days have been ruined by not carving the turkey in the kitchen.”
~ Kin Hubbard

I’ve cooked my fair share of turkeys before – of course with the family, but Nick and I have ourselves hosted Thanksgiving dinners for friends for several years now. I’ve cooked a turkey in a rotisserie oven, done the traditional oven treatment, and in the past several years, adopted the wet brining technique made super popular by one of my favorite celebrity chefs, Alton Brown (it’s the highest-searched recipe on FoodTV.com with a 5-star rating and over 4,000 reviews – no, that’s not a typo – 4,000!).

But a little while ago, I spent some time on the awesome website SeriousEats.com and saw a great article on brining turkey that went through the science of what brining does and how salting or “dry-brining” works just about as well as wet brining, as far as flavoring and keeping moisture in the bird – with the advantage of not having to keep a huge stock pot in the fridge for your turkey to have its several-day brine bath in. This year, I decided to try a dry brine!

Alton has a dry brine recipe too, so I followed that one.  It’s super basic, which I liked: just salt, pepper, sage, thyme, and allspice. I used my mortar and pestle and ground everything up. Easy peasy!

Now, the other part of this post I’d never done before, either. To spatchcock a bird means to cut the backbone out and butterfly it, so that it cooks faster – and most people say more evenly. Cutting the backbone out of the bird is not an easy thing to do (especially when your turkey is 18 lbs.) – special thanks to the epic Mr. Jutan for donating his turkey from work to our cause!

Again, cutting out the backbone of a turkey is not an easy thing. The best tool to use (in my opinion) is a good, heavy pair of kitchen shears, and don’t forget this is a turkey (much heftier than a chicken). The bones are going to be thick – but if you can get past the pubic plate, you’re good to go. Be sure to avoid trying to cut  through the thigh bone because you just aren’t going to get through that bad boy. SeriousEats.com has a great article and slideshow on how to spatchcock a turkey, too – and the slideshow also has carving instructions for after your bird is done.

After getting through one side of the backbone, I came right back down from the top and cut off the other side. Most people say the second part is trickier, but again, if you’re using kitchen shears, I think it’s really not that bad. After the backbone was out, I flipped the bird (HA!) over and gave a few sharp presses down on the ridge where the breastbone is to break it and allow the turkey to flatten out more. Then came the rub. I put about a third of it on the under side of the bird, a third all over the top and skin, and I rubbed the last third between the skin and the meat of the breasts and thighs.

Into the fridge it goes!

Alton’s recipe has you leave the turkey in there, uncovered, for FOUR DAYS. He says this is an altered dry-aging technique which helps to make the skin super crispy when you cook the turkey. I sadly don’t have four days (today was the earliest we could get the bird!), but I’m excited to see how this guy turns out!

Related Links:
How to Cook a Spatchcocked Turkey from Serious Eats
Butterflied, Dry Brined Roasted Turkey from Alton Brown

Comments
One Response to “Spatchcocked and Dry-Brined a Turkey (325/366)”
  1. Ying says:

    It looked marvelous, too. I have a great idea….you can start cooking the turkeys for Thanksgiving from now on!

Leave A Comment

You must be logged in to post a comment.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.