Spatchcock Turkey

Ingredients

Dry Brine

1 tablespoon kosher salt per 5 pounds of turkey
1 tablespoon sugar
1 teaspoon black pepper
Zest of 1 lemon
Zest of 1 orange
2 tablespoons chopped fresh parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme

Herb Butter

8 tablespoons unsalted butter, softened
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 tablespoon chopped thyme
4 garlic cloves, grated or minced
1 teaspoon black pepper

Stuffing

1 pound sourdough bread, cut into ¾ inch cubes
½ pound ciabatta bread, cut into cubes
3 tablespoons olive oil
3 tablespoons unsalted butter
2 onions, diced
3 celery ribs, diced
3 carrots, diced
6 garlic cloves, chopped
1 cup dry white wine
2 tablespoons chopped rosemary
2 tablespoons chopped sage
2 tablespoons chopped parsley
3 to 4 cups turkey or chicken stock, warmed
Salt and pepper

Turkey

1 whole turkey, 12 to 14 pounds, back bone removed and flattened
2 tablespoons melted butter for brushing

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Instructions

1. Dry Brine the Turkey

1. Pat the turkey very dry with paper towels, including under the wings and in the cavity.

2. Combine salt, sugar, pepper, lemon and orange zest, and chopped herbs in a bowl.

3. Gently loosen the skin over the breast and thighs with your fingers.

4. Rub the seasoning mixture directly onto the meat under the skin, lightly over the skin, and inside the cavity.

5. Place the turkey skin side up on a wire rack set over a sheet pan.

6. Refrigerate uncovered for 24 to 36 hours.
   This dries the skin and seasons the meat deeply, resulting in juicy meat and crisp skin.

2. Make the Herb Butter

1. In a small bowl, mix softened butter with rosemary, sage, thyme, garlic, and pepper.

2. Slide your hand gently under the turkey skin and spread the herb butter evenly over the breast and thigh meat.
   This adds flavor and protects the meat while roasting.

3. Prepare the Bread

1. Preheat oven to 300 degrees.

2. Spread cubed sourdough and ciabatta on two baking sheets.

3. Toast for 25 to 35 minutes, stirring halfway through.
   The bread should feel dry and slightly crisp, not hard.
   Dry bread absorbs flavors without turning mushy.

4. Make the Stuffing

1. Heat olive oil and butter in a large skillet over medium heat.

2. Add onions, celery, and carrots. Cook for 10 to 12 minutes until softened and starting to turn golden.

3. Add garlic and cook for 1 minute.

4. Pour in white wine and cook until mostly reduced, about 3 minutes.

5. Stir in chopped rosemary, sage, and parsley.

6. Place toasted bread in a large mixing bowl.

7. Pour the vegetable mixture over the bread and toss gently.

8. Add 3 cups warm stock and fold together.
   The stuffing should be moist but not wet. Add more stock if needed.

5. Assemble for Roasting

1. Increase oven temperature to 425 degrees.

2. Spread stuffing evenly into a large roasting pan.

3. Place the turkey skin side up directly on top of the stuffing.
   Make sure the stuffing is fully under the bird to prevent burning.

4. Cover breast with 2 sheets of foil fit to cover breast only.

6. Roast

1. Place the roasting pan in the oven uncovered.

2. Roast at 425 degrees for 40 minutes until the skin begins to turn golden and look slightly rendered.
   This stage sets the color and starts crisping while the stuffing is still dry.

3. Remove foil from breast.

4. Brush turkey with melted butter.

7. Reduce Heat

1. Reduce oven temperature to 325 degrees.

2. Continue roasting until the breast reaches 155 degrees and the thigh reaches 175 degrees.
   This usually takes 1 hour 15 minutes to 1 hour 45 minutes depending on size and oven.

If the breast browns too quickly, loosely tent only the breast with foil. Keep the legs exposed.

8. Rest the Turkey

1. Carefully transfer the turkey to a cutting board.

2. Rest uncovered for 30 minutes.
   Resting keeps juices inside the meat and helps the skin stay crisp.

9. Crisp the Stuffing

1. Increase oven temperature to 400 degrees.

2. Spread the stuffing into an even layer in the roasting pan.

3. Return to the oven for 10 to 15 minutes until the surface is lightly crisp and golden.
   This gives texture while keeping the interior moist.

10. Carve and Serve

Carve the turkey and serve with the stuffing.