How To Spatchcock And Dry Brine Turkey | With Maple Butter Glazed Turkey Recipe

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

whole turkey

🥗Healthier: skinless turkey breast

💰Cheaper: chicken

Skinless turkey breast is leaner, while chicken is usually less expensive.

Remove the plastic pin and cut off any twine or skin holding the legs together.

Remove the giblets from the inside of the turkey.

Flip the turkey over and cut along both sides of the spine using kitchen shears.

Remove the spine completely and set it aside for stock or discard.

Press down on both sides of the breast bone to flatten the turkey.

Use a sharp knife to trim any excess bone around the chicken breast and wings.

Prepare the dry brine mixture with fresh herbs and salt.

Rub the dry brine mixture under the skin, on top of the skin, and on both sides of the turkey.

Tuck the turkey wings and cover loosely with foil or plastic wrap.

Refrigerate the turkey for at least 24 hours.

Remove the turkey from the fridge and let it sit at room temperature for a couple of hours.

Combine softened butter with pure maple syrup to make the glaze.

Cover all sides of the turkey with the maple butter mixture, including under the skin.

Place the turkey on a wire rack lined baking sheet with slices of orange, onion, and celery underneath.

Preheat the oven to 425°F (220°C).

Roast the turkey in the preheated oven for 30 minutes.

Remove the turkey from the oven and baste it with the drippings.

Return the turkey to the oven and roast for another 40 minutes.

If the skin is getting too dark, cover it with foil.

Prepare the maple butter glaze by stirring together melted butter and pure maple syrup.

After 40 minutes, pour the glaze over the turkey and ensure all parts are covered.

Return the turkey to the oven and roast for an additional 20 minutes or until the internal temperature reaches at least 165°F (74°C).

Carve and serve the fully cooked spatchcock turkey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens