Genies Spatchcock dry brined Turkey

Updated at: Thu, 17 Aug 2023 01:07:53 GMT

Step 1

Start by spatchcocking (removing the spine) your turkey. You’ll need a really good pair of kitchen shears to do this. Clean your turkey and trim off excess skin. Pat the turkey dry with a paper towel. Crack the breast bone by doing a CPR like compression on your turkey. In a bowl combine baking powder oregano and salt to create a dry brine. Coat the entire turkey inside and out with this mixture. Refrigerate 24 to 48 hours before cooking. Bring your turkey to room temperature on the day you’re ready to cook. DO NOT RINSE IT! In a bowl combine softened butter and crushed garlic. Coat the turkey inside outside and under the skin with the garlic butter. Add your aromatics to the bottom of the roasting pan and top with the turkey. Tuck back the wings. Add water to the bottom of the roasting pan and bake at 350° for 6 to 7 minutes per pound uncovered about 90 minutes for this 16 pound turkey. Raise the temperature to 400° for the last 15 minutes. (Turkey is ready when it reaches 165° in the thickest part of the breast and thigh) Remove the turkey from the oven and allow it to rest for 30 minutes before serving.

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