SPATCHCOCK TURKEY DRY BRINE RECIPES

Steps:

• Turkey must be fully thawed.
• Place turkey in sink, remove from packaging.
• Remove the neck from the turkey cavity if included.
• Remove the packet of giblets from the neck cavity if included.
• Cut and remove the tail of the bird if desired.
• Using a sharp knife or poultry shears, cut along both sides of the backbone to remove it.
• Rinse the turkey all over under cold running water.
• Trim away any excess neck skin or other excess pieces of skin as needed.
• Using both hands, press down on the breast bone to crack and flatten it.
• Using paper towels, pat the bird dry on both sides.
• Sprinkle both sides with Kosher salt and black pepper to serve as a dry brine.
• Gently slip your fingers beneath the skin to lift it from the meat.
• Insert several slices of butter or herbed butter underneath the skin.
• Place uncovered in the refrigerator for 12 to 24 hours.
• Remove from the refrigerator about two hours before you plan to roast the bird.
• Let the turkey come up close to room temperature while you preheat the oven to 425F degrees.
• Brush the skin side of the turkey with slightly melted butter.
• Place the turkey on the bottom rack of your oven
• Roast for ONLY 30 MINUTES at 425F degrees.
• REDUCE the temperature to 325F degrees and cook the turkey until done.
• Insert a digital thermometer into the thickest part of the thigh and breast to check for doneness.
• Thigh meat needs to be cooked to 185F degrees and breast meat should be cooked to 165F degrees.
• Remove the turkey from oven when done, place pan on wire rack. Lightly tent turkey with foil.
• Let the turkey rest for at least 30 minutes before slicing.
• Enjoy!