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Brined Spatchcocked Roast Turkey

Brined Spatchcocked Roast Turkey

This may be the perfect way to cook a turkey. It comes out with moist, delicious meat, crispy skip and is fairly easy to cook. Once you have tried this recipe I don’t think you’ll go back. One drawback is you have to plan 2 to 3 days in advance due to the brining of the turkey. Also note, the cooking time is far less than regular cooking of a turkey. Our turkey has been spatchcocked (or butterflied). If you don’t know how to do this we have that in this recipe also. When you spatchcock poultry you basically remove the backbone and flatten the bird out. You do push down on the carcass to flatten the breast as well. Tuck the wings as you normally would and spread out the legs so all the skip is pointing up. To show you this technique we have included a video from J. Kenji Lopez-Alt who has http://www.seriouseats.com as his website.

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