Perfect Thanksgiving Turkey
Active Time: 1 hour
Total Time: 24-48 hours
Yield: 8-10 servings
This is my failproof Thanksgiving Turkey: spatchcocked for even cooking, dry-brined with citrus and herbs for maximum flavor, and roasted hot until the skin turns impossibly crisp. It’s the method I come back to year after year because it delivers juicy meat, deep savory flavor, and a beautifully burnished bird without any last-minute stress. If you’ve even wanted a turkey that cooks faster, tastes better, and looks gorgeous on the table, this is the one.
Ingredients:
½ cup kosher salt
Zest from one orange
2 TBSP dark brown sugar
1 TBSP fresh rosemary, finely chopped
1 TBSP fresh sage, finely chopped
1 TBSP fresh thyme, finely chopped
3 cloves garlic, finely chopped
2 tsp sweet paprika
1 ½ tsp fennel seeds, toasted and ground
1 8-10 lb whole turkey (recipe can be easily adapted to a larger bird)
Directions:
Pat turkey dry with paper towels. Using poultry shears, remove spine. Turn turkey over. Run a knife down the center of the underside of the turkey, scoring the keel bone. Turn turkey back breast-side up, and using the heel of your hand, press down on the center of the breast until you feel a pop and turkey flattens. Reserve spine for stock. (You can have your butcher do this step for you if you like.)
Place salt and orange zest in a small bowl and rub zest through salt with your fingertips until salt is fragrant and orange in color.
Add all other dry brine ingredients; mix until well combined.
Season turkey all over (including the underside) with brine mixture, pressing to adhere. Place on a wire rack fitted in a sheet tray and place in the fridge, uncovered, at least overnight, or up to 48 hours.
Preheat the oven to 425 degrees. Before roasting, allow the turkey to rest at room temperature for one hour (this will help it cook more evenly).
Insert a probe thermometer in the thickest part of the breast and set the temperature to 155 degrees.
Roast the turkey, still on the wire rack in a sheet pan, until the internal temp reaches 155 degrees, 1 hour- 1 hour 15 minutes (the turkey will continue to cook as it rests).
Allow to rest for at least 30 minutes before carving.
Carve and arrange on a platter.