This Dry Brined Spatchcock Turkey turns out moist, tender, and flavorful without fail! A whole turkey is first spatchcocked, then rubbed all over with a homemade seasoned salt rub and chilled for at least 24 hours in the fridge. Dry brining a turkey yields EXTRA CRISPY skin and is mush less work than a traditional wet brine. This truly is the ultimate Thanksgiving roast turkey recipe!
“Wow! Jenny made this impossible to mess up! My first Turkey ever and I received outstanding compliments that it was the best Turkey ever! It is work but the work is so worth it!!!” – Mallory (So Much Food reader)
Table of contents
This Is the Only Thanksgiving Turkey Recipe You Need!
Alright, y’all! This is THE post. We’re going to be talking all things Thanksgiving turkey 101, and this dry brined spatchcock turkey is a must for every table.
Once you learn this no-fail cooking technique, you’re going to look like an absolute pro every Thanksgiving. Say goodbye to dry and flavorless birds, that all ends today!
There are two key elements of this roast turkey recipe that makes it yield absolutely incredible results every time:
- First, the turkey is spatchcocked. Spatchcocking is a method of preparing your poultry where you remove the backbone from the bird and break the ribs and breast bone so that it lays flat. This process is also referred to as “butterflying.” It may sound ominous, but there is honestly no other way that I prepare poultry anymore.
- Then, it’s rubbed with a dry brine. A dry brine has all of the ingredients of a wet brine (salt, sugar, herbs, spices), minus the water. The salt in the dry brine pulls moisture from the meat, dissolves the salt and spices on the outside, and then re-absorbs that concentrated and flavorful liquid. Dry brining tenderizes the turkey and gives you extra crispy skin. I honestly can’t think of an argument against dry brining!
Still Not Convinced? Here Are All the Reasons Why Spatchcocking a Turkey Is a MUST
Faster cooking. A spatchcocked turkey cooks in HALF the time of a traditional turkey. A 14 lb turkey cooks in about 80 minutes if you spatchcock it, but if you don’t, expect about a 3 hour cook time.
Even cooking. When your turkey cooks flat, you can expect even cooking. No more dry breast meat or undercooked dark meat! All the parts of the bird are evenly exposed and all cook at the same rate.
Better seasoning. With all the parts of the turkey being easily accessible, it’s easy to season every nook and cranny. Normally, much of the turkey legs are sort of hard to get to and they often go under-seasoned, but not anymore! You’ll be able to get that dry brine everywhere.
More room in the oven. A flat turkey means you have way more space in the oven! You won’t have to accommodate a giant roasting pan plus a couple of inches for the turkey and so you’ll be able to cook more sides at the same time making Thanksgiving dinner a breeze.
Crispy skin. When all the parts of the turkey are exposed, all the skin gets crispy. Usually, the legs are not exposed to direct heat leaving you with pale and gummy skin. No more! You’ll have perfectly crispy skin all over.
Special Equipment for This Recipe
Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- 12 – 14 lb. whole turkey. Opt for a fresh or heritage breed turkey that hasn’t been injected with any flavorings or solutions. You can find this information on the packaging label.
- Kosher salt. I use kosher salt for my brine because it’s coarser. This is super important! If you use finer salt, you’ll need to cut the salt in the dry brine by half. But seriously just buy kosher salt, it’s what most recipes call for these days.
- Spices. Adding spices and dried herbs to the dry brine is so important for flavor. You can use your favorites but I used a mix of sage, marjoram, brown sugar, granulated garlic, and ground ginger.
- Fresh herbs. Fresh sage, rosemary, and thyme wedged under the bird while roasting add tons of flavor to the pan drippings.
- Veggies. I roast my turkey on a bed of chopped onions, carrots, celery, and fresh herbs. Not only does this flavor the bird, but you get the best pan drippings for gravy.
- Butter or oil. Right before roasting, I smear some butter all over the bird. Alternately, you could drizzle with olive oil. This ensures the crispiest and most flavorful skin.
How Much Turkey to Plan for Per Person?
Knowing how much turkey to cook for your gathering is essential! It’s best to plan on about 1 pound per person. If you are serving more than 14 people, I recommend cooking 2 turkeys. As you get into much larger birds, they won’t fit in the roasting pan or sheet tray. Two smaller birds will still cook faster than a larger turkey.
How to Spatchcock a Turkey (+ Video!)
- First, defrost your bird! If your turkey was previously frozen, plan to defrost it in the fridge for 24 hours per 4 pounds. This recipe calls for a 12-14 pound bird, which means it’ll need about 3 days to defrost fully.
- Prep the turkey. Remove the neck and giblets from the cavity and pat VERY dry with paper towels (this helps crisp up the skin).
- Cut out the spine. This is easiest to do with the bird breast-side down and with a pair of really good kitchen shears.
- Press down on the breast bone until it cracks. Once you’ve taken out the spine, flip the turkey over and use both palms to press down on the breast bone. Once that’s all done, your bird should lay flat!
How to Dry Brine and Roast a Spatchcock Turkey
- Rub the bird with the dry brine. Once you’ve whisk together the spice blend, you’re going to rub the whole turkey with it, underside and all. Pull the skin away from the meat a bit with your fingers and really get in there with the dry brine. This is essential for seasoning the meat!
- Chill for at least 24 hours. After you’ve really coated the bird in the brine, place it breast side up on a rimmed baking sheet covered with foil. Refrigerate it uncovered for at least 24 hours, but 2-3 days yields the best results. Leaving the bird uncovered dries out the skin a bit and this is a must for crispy skin.
- Roast at 400ºF. You don’t need to rinse the turkey after dry brining it! Simply transfer it to a roasting pan that’s been lined with foil and piled with aromatic veggies (the vegetables elevate the turkey and allow for better airflow). Don’t forget to rub the skin with plenty of butter before popping it into the oven!
- Rest before carving. A whole turkey will need a solid 20 minutes for the juices to redistribute. This makes for the juiciest bite, so do not skip this step!
- Meanwhile, use the drippings to make gravy. This step is technically optional … but is it though? I perfected my turkey gravy recipe a while back, and it’s my go-to now!
How Long to Cook a Spatchcock Turkey
If roasting a 12 – 14 lb. turkey as instructed, it will cook in roughly 70 to 80 minutes at 400ºF. You’ll know it’s done when the turkey’s internal temperature reaches 165ºF at the thickest part of the thigh and 155ºF at the thickest part of the breast.
What to Serve on the Side
Now that you’ve got the main out of the way, it’s time to talk cocktails, sides, and dessert. Here are all my favorites!
- Breads. We’ve been making these fluffy dinner rolls for years, but pumpkin cornbread muffins are an easier alternative.
- Sides. What’s Thanksgiving without the cranberry sauce, green bean casserole, and mashed potatoes??
- Desserts. This salted chocolate pecan pie is a new favorite, but sweet potato pie bars and apple cheesecake bars are fun non-traditional desserts.
- Cocktails. Wash it all down with a glass of apple cider sangria or a cranberry old fashioned.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Thanksgiving Turkey Recipes You’ll Love
- Thanksgiving Turkey Meatballs (great for smaller groups!)
- Slow Roasted Turkey Thighs (easy recipe to scale up or down)
- Buttered Cheesecloth Turkey (longer cook time, but it’s basically a self-basting bird)
- Roast Turkey Breast (my recipe turns out super juicy, promise)
- Maple Bourbon Glazed Turkey (if you want something a little different this year)
- Wild Mushroom Stuffed Turkey Thighs (great for a smaller, elegant thanksgiving!)
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Dry Brined Spatchcock Turkey Recipe
Ingredients
Dry Brine
- 2 1/2 tablespoons kosher salt*
- 1 tablespoon brown sugar
- 1 teaspoon ground white pepper
- 2 teaspoons rubbed sage
- 2 teaspoons ground marjoram
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Turkey
- 12-14 lb fresh or heritage turkey
- 1/2 cup salted butter, room temperature (4 oz / 1 stick)
- 1 onion, chopped
- 3 large carrots, chopped
- 4 celery ribs, chopped
- 2 fresh bay leaves
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 1 recipe homemade turkey gravy
Instructions
- Spatchcock the turkey. First, remove the neck and giblets from the turkey and make sure it's completely defrosted (if using a frozen turkey). Place the turkey on a large cutting board and pat it very dry with paper towels. Arrange the turkey breast-side down on the cutting board with the legs facing you. Using good-quality kitchen shears, cut along one side of the turkey spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the turkey meat than necessary. Repeat on the other side of the spine. Flip the turkey so that the breasts face upward and the legs face outward. Using the palm of your hands, press along the breast bone. You should hear a small crack and the bird should lay flat. (Watch the video in the blog post above for a quick tutorial.)
- Make the dry brine. Whisk the dry brine ingredients together in a small bowl.
- Dry brine the turkey for at least 24 hours. Line a rimmed baking sheet with foil and place the turkey, breast side up, on the sheet. Using your fingers, separate the skin from the meat of the turkey. Rub the bird all over with the dry brine, including under the skin and on the underside of the bird. Refrigerate uncovered for at least 24 hours, but 2-3 days yields the best results.
- Preheat an oven to 400ºF.
- Prep your turkey for roasting. In a large roasting pan or a large rimmed baking sheet lined with foil, mix the onions, carrots, and celery together. Top with the bay leaves, sage, thyme, and rosemary. Remove the dry brined turkey from the fridge and place it on top of the veggies. Smear the softened butter all over the skin and under it, evenly coating the turkey.
- Roast. Roast until a probe thermometer registers 165ºF at the thickest part of the thigh and 155ºF at the thickest part of the breast, about 70-80 minutes. Remove from the oven and transfer to a cutting board and lightly tent with foil. Rest 20-30 minutes before slicing.
- Make gravy from the drippings (optional). Pour the turkey drippings from the pan into a heat-safe container, pressing on the veggies to extract as much as possible. Then, use the drippings to make homemade turkey gravy.
Rate & Review This Recipe
I seriously love how informative everything is! Thank you!! This gives a lot more confidence to approach the holidays!
Thank you so much, Monique!
Thanks for the recipe. I’m giving the spread-eagle turkey a try!
Yay! I’d love to hear how it turns out!
Used this recipe a few days ago for a 20# turkey. Spatchcocking a turkey takes commitment, but this recipe makes it worth the effort! As the recipe says, it’s better to leave the turkey to brine in the very flavorful dry rub for 2-3 days. I roasted mine on a quartered onion that I then chopped and used in a cider gravy with the drippings. Total cook time for my larger turkey was about 2 hours, 20 mins.
Leftovers the next day? Outstanding!
Love this! Thanks, Robin!
I followed this recipe for my thanksgiving turkey and it turned out delicious! I smoked my bird and that brought out even more of the flavors with a nice smoky touch.
After dry brining my turkey, I originally placed it covered in the fridge. Then, I reread this recipe that made it clear that it should be UNCOVERED so that it can dry out and get crispy skin. If Jenny hadn’t explained why keeping it uncovered was so important, I probably wouldn’t have gotten my lazy butt off the couch to go uncover it. I’m so glad I did because the skin turned out crispy and ultra tasty!
Best thanksgiving turkey I’ve ever made!! I will never use wet brine ever again
Wow! Jenny made this impossible to mess up! My first Turkey ever and I received outstanding compliments that it was the best Turkey ever! It is work but the work is so worth it!!!
You,ve convinced me- I’m spatchcocking my first turkey- if I smoke it, Jen, do instructions change a lot? xo
I’ve not smoked a turkey before, but it should be fine! Just make sure to use a probe thermometer to determine doneness and I would make some kind of melted butter situation to brush the turkey with as it smokes. Can’t wait to hear how it turns out!
Thanks for the recipe. I’ve been doing some research on dry brining, and there seems to be a difference between Morton’s kosher salt vs. Dixie Crystals kosher salt where the salt amounts should be increased for Dixie Crystal kosher due to its lighter density. I don’t want to add too much salt if I’m using Morton’s and this recipe was based on Dixie Crystal. For this recipe, which kosher salt are the salt measurements based on? Thanks
Hello! I’m not familiar with Dixie crystal, but I personally use diamond crystal kosher salt, though I have used Morton in the past. I have not found there to be a huge difference between the two and I use the general rule of thumb for 1 tablespoon of salt per 5lbs of turkey meat. Hope that helps!