Sandra This Alton Brown Spatchcock Turkey recipe is a crispy and evenly-cooked main course, which uses a simple dry brine and savory herb butter. It’s the fastest way to roast a whole bird, ready in about 1 hour and 30 minutes (plus overnight brining).
Alton Brown Spatchcock Turkey Ingredients
For the Turkey and Brine
- 1 (12-pound) natural or organic turkey (no salt added solution)
- 6 tbsp Diamond Crystal Kosher salt (or 4 tbsp Morton’s kosher salt)
- 2 tsp freshly ground black pepper
For the Roasting Base
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 2 large onions, chopped
For the Herb Butter
- 8 tbsp (1 stick) unsalted butter, softened
- 1 tbsp fresh thyme leaves
- 10 large fresh sage leaves, minced
How To Make Alton Brown Spatchcock Turkey
- Spatchcock the bird: Place the turkey breast-side down on a large cutting board. Using sturdy kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone completely (save it for stock).
- Flatten the turkey: Flip the turkey over so it is breast-side up. Place both hands on the center of the breastbone and press down firmly until you hear a crack and the turkey lies flat.
- Dry brine: Place the flattened turkey on a baking sheet. Sprinkle the kosher salt generously over both sides of the bird, getting some underneath the skin where possible. Refrigerate the turkey uncovered overnight (or up to 24 hours). This dries out the skin for crispiness.
- Prepare to roast: Remove the turkey from the fridge 1 hour before roasting to take the chill off. Preheat the oven to 450°F (230°C). Position the oven rack in the middle.
- Make herb butter: In a small bowl, mix the softened butter with the thyme and minced sage until combined into a paste.
- Assemble the pan: Scatter the chopped carrots, celery, and onions on a rimmed baking sheet. Place a wire cooling rack on top of the vegetables.
- Season and butter: Pat the turkey skin dry with paper towels. Season with black pepper. Carefully loosen the skin over the breast and thighs and spread the herb butter underneath the skin. Rub any remaining butter on top.
- Roast: Place the spatchcocked turkey on the wire rack over the vegetables. Tuck the wing tips under to prevent burning. Roast at 450°F. Rotate the pan 180 degrees halfway through cooking.
- Check temperature: Begin checking the temperature after 1 hour. Roast until a probe thermometer inserted into the thickest part of the breast reaches 150°F (65°C).
- Rest and serve: Remove the turkey from the oven. Let it rest for 30 minutes before carving. During this time, the internal temperature will rise to the safe 165°F (74°C).
Recipe Tips
- Why Spatchcock? Removing the backbone flattens the bird, increasing the surface area exposed to heat. This cuts the cooking time almost in half and ensures the legs and breasts cook at the same rate.
- The Dry Brine: Salting the bird and leaving it uncovered in the fridge draws out moisture from the skin, resulting in a glass-like crispiness that wet brining cannot achieve.
- Temperature pull: Pulling the bird at 150°F seems low, but it is scientifically crucial. The heat momentum (carryover cooking) will finish the bird to 165°F while it rests. If you pull it at 165°F, it will be dry by the time you carve it.
- Salt type matters: Diamond Crystal salt is flaky and less salty by volume than Morton’s. If using Morton’s or table salt, you must reduce the amount to prevent an overly salty turkey.
What To Serve With Alton Brown Spatchcock Turkey
The vegetables under the rack are flavor builders, not necessarily a side dish.
- Turkey Gravy: Use the drippings caught in the vegetable pan.
- Roasted Brussels Sprouts: They can cook on a separate rack in the same oven.
- Mashed Potatoes: A Thanksgiving staple.
- Cranberry Sauce: See Alton’s recipe above.
How To Store Alton Brown Spatchcock Turkey
- Refrigerate: Carve the remaining meat off the bone and store in an airtight container for up to 3 days.
- Freeze: Freeze leftover meat in freezer bags for up to 3 months.
- Carcass: Save the bones and the roasted vegetable trivet to make a rich bone broth.
Alton Brown Spatchcock Turkey Nutrition Facts
- Calories: 506kcal
- Protein: 61g
- Carbohydrates: 2g
- Fat: 18g
- Saturates: 8g
- Sugar: 1g
- Salt: 2.1g
Nutrition information is estimated per serving (based on 12 servings).
FAQs
What if I don’t have shears?
You can use a sharp boning knife or chef’s knife, but be very careful. Alternatively, ask your butcher to spatchcock the bird for you.
Can I use a wet brine?
You can, but you lose the crispy skin benefit. If you wet brine, pat the bird extremely dry before roasting.
How do I cook the dark meat more?
If you prefer dark meat very well done (185°F+), carve the legs off after resting and pop them back in the oven for 10 minutes while you carve the breast.
Alton Brown Spatchcock Turkey Recipe
Description
The scientific method for roasting a turkey flat to ensure juicy white meat, fully cooked dark meat, and maximum crispy skin in half the usual time.
Ingredients
Instructions
- Remove backbone and flatten turkey (spatchcock).
- Salt generously and refrigerate uncovered overnight.
- Mix butter and herbs.
- Place vegetables on baking sheet; top with wire rack.
- Rub turkey with herb butter.
- Place turkey on rack; roast at 450°F.
- Cook until breast hits 150°F (approx. 80 mins).
- Rest for 30 minutes before carving.
Notes
- Dry brining the turkey uncovered in the refrigerator is the most effective way to desiccate the skin, which guarantees it will shatter and crunch after high-heat roasting.
- Removing the turkey from the oven at 150°F is safe because the internal temperature continues to rise significantly during the 30-minute rest; waiting for 165°F in the oven guarantees dry breast meat.
- Placing the turkey on a rack over the vegetables allows the air to circulate under the bird for even cooking, while the dripping fat roasts the vegetables into a flavorful base for gravy.
