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Spatchcock Roasted Turkey

Hey y'all! I'm excited to share with you a game-changing technique in my kitchen: spatchcock roasted turkey. Trust me, this isn't your average holiday bird. Remember those long hours we used to spend basting and checking the oven? Well, no more! Spatchcocking – a fancy term for butterflying the turkey – has revolutionized my holiday cooking. It’s surprisingly simple, cuts the cooking time in half, and the result? A turkey that's perfectly crispy on the outside and succulently juicy on the inside.  So grab your kitchen shears, and let me walk you through how to make this year's Thanksgiving spread unforgettable with this fabulous technique.



  • Brine
    • 6 qt. water
    • 1 1/2 cups salt
    • 1 1/2 cups sugar
    • 1 head garlic, split
    • 1 onion
    • 4 bay leaves
    • Thyme
    • rosemary



  1. Heat 2 qt. water with remaining ingredients, and simmer until dissolved.
  2. Use mostly ice to make up next 4 qt. water, and combine in large bowl with heated brine.
  3. Wash turkey, spatchcock, reserving giblets and trimmings. Place turkey in brine and soak overnight, refrigerated.
  4. Preheat oven to 425. Lightly coat stock vegetables and trimmings with olive oil. Place on wire rack with sheet pan beneath, and roast until golden brown.
  5. Place vegetables and trimmings in large stockpot with all pan drippings. Cover with cold water, and lightly simmer until reduced by half.
  6. Strain stock once through colander and then through a sieve, and reserve.
  7. Preheat oven to 375 convection.
  8. Remove turkey from brine, and pat dry with paper towels. Combine softened butter with seasonings.
  9. Gently separate turkey skin from flesh and rub butter under skin. Use remaining butter on outside.
  10. Season turkey generously, and roast turkey to internal temperature reaches 160.
  11. Remove from heat and allow to rest for at least 30 minutes.
  12. Melt butter in pan, mix in flour, and stir constantly over medium heat until peanut- butter color is reached. Add in roasted turkey drippings and enough stock to reach desired consistency. Season and simmer 30 minutes.
  13. Carve turkey and enjoy!
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