Thanksgiving Turkey Recipe
This spatchcock Thanksgiving turkey is the only way I’ll prepare the holiday bird! Spatchcocking creates more surface area for even browning and faster cooking, while dry brining, herb butter, and frequent basting keep the meat incredibly juicy and tender. Finished with roasted vegetables and a silky homemade gravy, it’s a showstopping centerpiece for any holiday table.
Servings: 8 servings
Equipment
- 1 Poultry Shears
- 1 Large Cutting Board
- 1 Food Processor
- 1 Sheet Tray with Wire Rack
- 1 Medium Mixing Bowl
- 1 Plastic Wrap
- 1 Roasting Pan or Large Casserole Dish
- 1 Cheesecloth
- 1 Small Microwave-Safe Bowl
- 1 Turkey Baster
- 1 Instant-Read Thermometer
- 1 Fine Mesh Strainer
- 1 Large Carving Knife + Tongs
Ingredients
For the Brine
- 1 turkey thawed
- 1/2 cup kosher salt
- ¼ cup fresh rosemary stems removed
- ¼ cup fresh thyme stems removed
- ¼ cup fresh sage stems removed
For the compound butter
- 2 stick butter softened
- 2 tablespoon brown sugar
- zest of one lemon
- ¼ teaspoon salt
For Roasting
- 1 lemon quartered
- 1 orange quartered
- 4 rainbow carrots washed and sliced lengthwise
- 1 leek cleaned and sliced into 1-inch rounds
- 1 pound rainbow baby potatoes
For the cooking liquid
- ¼ cup compound butter
- 2 cup dry white wine
- 1 teaspoon pepper
For the Gravy
- reserved spine giblets and trimmings
- 1 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 cup dry white wine
- remaining turkey stock
Instructions
For the Brine
- Remove the giblets and trimmings. Reserve.
- Lay the turkey, breast side down, on a large cutting board. Using poultry shears, cut along both sides of the spine. Reserve the spine, and flip the turkey over. Using both hands, firmly press in the middle of the breastbone to flatten the turkey and allow it to lie flat.1 turkey
- In a food processor, combine salt and fresh herbs. Process the mixture until the herbs and salt are a coarse but homogeneous mixture.1/2 cup kosher salt, ¼ cup fresh rosemary, ¼ cup fresh thyme, ¼ cup fresh sage
- Place the turkey on a sheet tray fitted with a rack. Rub the salt brine all over the turkey. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
For the Compound Butter
- In a medium mixing bowl, combine the butter, sugar, lemon zest, and salt.2 stick butter, 2 tablespoon brown sugar, zest of one lemon, ¼ teaspoon salt
- Measure ½ cup (57 gram) of the compound butter in the center of a medium piece of plastic wrap. Roll the plastic wrap around the butter. Gather the sides of the plastic wrap, and spin the wrapped butter to form a long cylinder. Refrigerate wrapped butter.
For Roasting
- Preheat the oven to 450°F (232°C).
- To the bottom of a roasting pan or large casserole dish, add two pieces of lemon, two pieces of orange, carrots, a leek, potatoes, reserved spine, giblets, and trimmings. Add the turkey on top of the vegetables. Use the remaining orange and lemon wedges to prop the wings away from the breasts.1 lemon, 1 orange, 4 rainbow carrots, 1 leek, 1 pound rainbow baby potatoes
- Remove the turkey from the refrigerator, and place it on a large cutting board.
- Using your fingertips, gently separate the skin from the breasts, thighs, and drumsticks.
- Measure out ¼ cup (60 milliliter) of compound butter from the remaining butter and set aside. Melt the remaining ¼ cup (60 milliliter) of compound butter, and mix it with white wine and pepper. Soak a large cheesecloth in the wine and butter mixture.¼ cup compound butter, 2 cup dry white wine, 1 teaspoon pepper
- Working with a few teaspoons at a time, add the ¼ cup (60 milliliter) of reserved compound butter underneath the skin of the turkey, gently pushing it all over the breasts, thighs, and drumsticks.
- Cover the entire turkey with the soaked cheesecloth. Cut the cloth into three pieces, one to cover the center breasts and two others for the leg and thigh sections. Cut additional cheesecloth pieces as necessary to ensure breasts, thighs, and drumsticks are completely covered.
- Transfer the turkey to the oven, and bake for 30 minutes.
- Remove the turkey from the oven, and reduce the temperature to 350°F (176°C). Using the remaining wine and butter mixture, baste the turkey through the cheesecloth. Return to the oven for 30 minutes.
- Repeat the basting process using any remaining liquid and a turkey baster to re-deposit turkey drippings on top of the cheesecloth. Return to the oven, and cook for 30 minutes.
- After an hour and a half of cooking, remove the turkey from the oven and remove the cheesecloth from the breasts only. Keep the drumsticks and thighs covered to prevent over-browning. Baste again, using the turkey baster and turkey drippings.
- Return the turkey to the oven and cook until the internal temperature reaches 155°F (69°C) and the skin is crispy and brown. About 30 more minutes.
- Remove from the oven and remove the remaining cheesecloth. Move the turkey to a cutting board to rest. Let the turkey rest for 20-30 minutes while preparing the gravy.
- Once the turkey is rested, separate the breasts from the breastbone, and slice into ½-inch thick slices. Remove the thighs and the drumsticks, and place them on a serving platter with the sliced turkey breasts.
- Reserve any drippings, and add them to the gravy. Whisk to combine.
For the Gravy
- Remove all vegetables from the roasting dish, and place them on a serving dish. Set aside.
- Using a fork or gloved hands, shred the turkey meat from the spine, and break up the giblets and trimmings.reserved spine
- Place the roasting pan on top of the stove, turn one eye (burner) to low under the roasting pan.
- Add butter and flour and whisk with turkey drippings and trimmings until smooth. Cook until a thick roux forms and the mixture smells slightly nutty.1 tablespoon butter, 3 tablespoon all-purpose flour
- Add white wine and reserved turkey stock, and cook for eight to ten minutes or until the mixture has reduced and thickened.1 cup dry white wine, remaining turkey stock
- Strain the gravy mixture through a fine mesh strainer.
- Season with salt and pepper to taste.
Video
Notes
*I don't recommend doubling this recipe. If you need to feed a larger crowd, prepare a second turkey using the same method.
Storage:
- Store: Once cool, transfer leftover turkey to airtight containers. Keep white and dark meat separate for the best texture. Refrigerate for three to four days. Store gravy separately in an airtight container in the fridge for three to four days.
- Freeze: Transfer leftover turkey to a freezer-safe container, and freeze for up to three months. Transfer the gravy to a separate container, and freeze for up to three months. Thaw in the fridge when ready to serve.
- Reheat: Warm turkey gently in a covered skillet with a splash of broth over low heat, or reheat in the oven at 300°F (150°C) until heated through. Reheat gravy on the stovetop, whisking in a little broth to restore a smooth, silky consistency.
- Store: Once cool, transfer leftover turkey to airtight containers. Keep white and dark meat separate for the best texture. Refrigerate for three to four days. Store gravy separately in an airtight container in the fridge for three to four days.
- Freeze: Transfer leftover turkey to a freezer-safe container, and freeze for up to three months. Transfer the gravy to a separate container, and freeze for up to three months. Thaw in the fridge when ready to serve.
- Reheat: Warm turkey gently in a covered skillet with a splash of broth over low heat, or reheat in the oven at 300°F (150°C) until heated through. Reheat gravy on the stovetop, whisking in a little broth to restore a smooth, silky consistency.
Nutrition
Serving: 1serving | Calories: 1223kcal | Carbohydrates: 18g | Protein: 112g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 481mg | Sodium: 7812mg | Potassium: 1884mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1124IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 11mg