Directions
- 1Start by spatchcocking the turkey by removing its backbone.
- 2Save the backbone for gravy.
- 3Flip the turkey over and unfold its thighs to expose the dark meat.
- 4Press down firmly on the breast to flatten it out, ensuring an even cook.
- 5Separate the skin from the meat to prepare for compound butter.
- 6Make pockets under the skin, without completely separating it.
- 7Dry brine the turkey by combining baking powder and kosher salt.
- 8Season all sides of the turkey with the salt and baking powder mixture.
- 9Finish with black pepper and place the turkey in the fridge overnight, uncovered.
- 10Make the compound butter by adding a stick and a half of butter to a bowl.
- 11Add chopped rosemary, thyme, sage, finely chopped garlic, and a bit of barbecue rub to the butter.
- 12Mix the ingredients thoroughly to create the compound butter.
- 13The next day, carefully add the compound butter beneath the turkey's skin, avoiding getting any on the skin itself to prevent burning.
- 14Add a thin layer of olive oil over the turkey.
- 15Place the turkey into a 450°F oven until the breast meat reaches an internal temperature of 150°F.
- 16Keep an eye on it as it cooks, and add foil to the top if necessary to prevent over-browning.
- 17Once cooked, remove the turkey from the oven.
- 18Remove the legs and slice them.
- 19Remove the breasts and slice them.
- 20Pour leftover butter drippings over the white meat for extra juiciness and flavor.
Ingredients
- 1 Turkey
- Kosher salt
- Baking powder
- Black pepper
- 1.5 sticks Butter
- Chopped Rosemary
- Thyme
- Sage
- Finely chopped garlic
- Barbecue rub
- Olive oil
Equipment
KniveCutting boardBowlRoasting rackOvenThermometer
Tips
- Spatchcocking is crucial for crispy skin, juicy meat and faster cooking.
- Dry brining deeply seasons the meat and dries out the bird for crispier skin.
- Using compound butter under the skin adds flavor and creates flavorful drippings for serving.
- The turkey is pasteurized at 150°F internal temperature if allowed to rest for 15 minutes.
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