This delicious and easy spatchcocked roast turkey by Alton Brown is the perfect way to get a crispy, golden skin and juicy, flavorful meat in less time. By flattening the bird, it cooks evenly and quickly, making it ideal for holiday dinners or Sunday roasts. Simple seasonings bring out rich flavors, and no special equipment is needed!
Recipe Ingredients:
- 1 1/2 teaspoons black peppercorns
- 1/2 teaspoon allspice berries
- 1 1/2 teaspoons dried thyme
- 3 1/2 tablespoons kosher salt
- 1 1/2 teaspoons r믭 sage
- 1 (13- to 14-pound) whole turkey, neck and giblets removed and reserved for stock
How To Make Spatchcocked Roast Turkey?
- Prepare the spice rub: Coarsely grind the black peppercorns and allspice berries by pulsing 3 to 4 times in a spice grinder. Add the dried thyme and pulse 3 more times. Combine with salt and rubbed sage in a small bowl.
- Spatchcock the turkey: Place the turkey breast-side down on a sturdy surface inside a large sheet pan. Using heavy-duty kitchen shears, cut along one side of the backbone. Turn the bird and cut along the other side to fully remove the backbone (reserve it for stock or gravy). Discard excess fat or skin. Flip the turkey breast-side up and press firmly on the breasts until you hear a cracking sound and the bird flattens.
- Season the turkey: Place the turkey breast-side up on a cooling rack set inside a half-sheet pan. Tuck the wing tips backward. Flip the turkey breast-side down and rub half of the seasoning mixture all over. Flip it back breast-side up and rub the remaining mixture evenly over the skin.
- Dry brine for 4 days: Transfer the pan to the lowest rack of the fridge and leave the turkey uncovered for 4 days.
- Prepare for roasting: Remove the turkey from the fridge and let it sit at room temperature for 1 hour. Position an oven rack in the center and another below it. Place a roasting pan or large-rimmed baking sheet on the lower rack and preheat the oven to 425°F / 220°C.
- Start roasting: Keep the turkey on the cooling rack and place it directly on the center oven rack. Pour 1 cup / 240ml of water into the pan below to prevent drippings from smoking. Roast for 30 minutes.
- Lower the temperature & continue roasting: Reduce the oven to 350°F / 180°C and roast for another 40-50 minutes, or until a probe thermometer inserted into the thickest part of the breast reads 155°F / 68°C.
- Rest & serve: Remove the turkey from the oven and let it rest for 15 minutes. Carryover heat will bring the final temperature to 165°F / 74°C. Carve and serve, ideally alongside Roasted Root Vegetable Panzanella.
Recipe Tips
- Use sharp kitchen shears for spatchcocking: Cutting the backbone out can be tough with dull tools. A strong pair of kitchen shears makes the job much easier and safer.
- Let the turkey dry in the fridge for 4 days: This step helps the skin crisp up beautifully in the oven. If you’re short on time, at least 24 hours will still improve the texture.
- Press firmly to flatten the turkey: After removing the backbone, use both hands to press down on the breastbone until you hear a crack. This ensures even cooking.
- Roast on a rack for better air circulation: Placing the turkey on a cooling rack set inside a sheet pan helps heat reach all sides evenly, making the skin crispier.
- Use a thermometer for perfect doneness: The breast should reach 155°F (68°C) before resting. The carryover heat will bring it up to 165°F (74°C), keeping it juicy without overcooking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover spatchcocked roast turkey cool to room temperature. Store it in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the refrigerator for up to 4 days.
- Freeze:Once cooled, place the turkey in freezer-safe bags or airtight containers. Freeze for up to 3 months.
- Reheat: Warm turkey slices in a skillet over low heat, adding a little broth or butter. Cover with a lid and heat for 3–5 minutes, flipping occasionally, until warmed through.
Nutrition Facts
- Calories: 552
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 288mg
- Sodium: 696mg
- Potassium: 731mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 76g
Check out More Recipes:
Alton Brown Spatchcocked Roast Turkey
Description
This delicious and easy spatchcocked roast turkey by Alton Brown is the perfect way to get a crispy, golden skin and juicy, flavorful meat in less time. By flattening the bird, it cooks evenly and quickly, making it ideal for holiday dinners or Sunday roasts. Simple seasonings bring out rich flavors, and no special equipment is needed!
Ingredients
Instructions
- Prepare the spice rub: Coarsely grind the black peppercorns and allspice berries by pulsing 3 to 4 times in a spice grinder. Add the dried thyme and pulse 3 more times. Combine with salt and rubbed sage in a small bowl.
- Spatchcock the turkey: Place the turkey breast-side down on a sturdy surface inside a large sheet pan. Using heavy-duty kitchen shears, cut along one side of the backbone. Turn the bird and cut along the other side to fully remove the backbone (reserve it for stock or gravy). Discard excess fat or skin. Flip the turkey breast-side up and press firmly on the breasts until you hear a cracking sound and the bird flattens.
- Season the turkey: Place the turkey breast-side up on a cooling rack set inside a half-sheet pan. Tuck the wing tips backward. Flip the turkey breast-side down and rub half of the seasoning mixture all over. Flip it back breast-side up and rub the remaining mixture evenly over the skin.
- Dry brine for 4 days: Transfer the pan to the lowest rack of the fridge and leave the turkey uncovered for 4 days.
- Prepare for roasting: Remove the turkey from the fridge and let it sit at room temperature for 1 hour. Position an oven rack in the center and another below it. Place a roasting pan or large-rimmed baking sheet on the lower rack and preheat the oven to 425°F / 220°C.
- Start roasting: Keep the turkey on the cooling rack and place it directly on the center oven rack. Pour 1 cup / 240ml of water into the pan below to prevent drippings from smoking. Roast for 30 minutes.
- Lower the temperature & continue roasting: Reduce the oven to 350°F / 180°C and roast for another 40-50 minutes, or until a probe thermometer inserted into the thickest part of the breast reads 155°F / 68°C.
- Rest & serve: Remove the turkey from the oven and let it rest for 15 minutes. Carryover heat will bring the final temperature to 165°F / 74°C. Carve and serve, ideally alongside Roasted Root Vegetable Panzanella.
Notes
- Use sharp kitchen shears for spatchcocking: Cutting the backbone out can be tough with dull tools. A strong pair of kitchen shears makes the job much easier and safer.
- Let the turkey dry in the fridge for 4 days: This step helps the skin crisp up beautifully in the oven. If you’re short on time, at least 24 hours will still improve the texture.
- Press firmly to flatten the turkey: After removing the backbone, use both hands to press down on the breastbone until you hear a crack. This ensures even cooking.
- Roast on a rack for better air circulation: Placing the turkey on a cooling rack set inside a sheet pan helps heat reach all sides evenly, making the skin crispier.
- Use a thermometer for perfect doneness: The breast should reach 155°F (68°C) before resting. The carryover heat will bring it up to 165°F (74°C), keeping it juicy without overcooking.
Alton Brown Spatchcocked Roast Turkey
