Alton Brown Spatchcock Turkey Recipe

This Alton Brown Spatchcock Turkey Recipe is a juicy and well-seasoned holiday centerpiece, which uses dried thyme and rubbed sage. It’s a classic, foolproof recipe, ready in about 3 hours.

Alton Brown Spatchcock Turkey Recipe Ingredients

• 1 1/2 teaspoons black peppercorns
• 1/2 teaspoon allspice berries
• 1 1/2 teaspoons dried thyme
• 3 1/2 tablespoons kosher salt
• 1 1/2 teaspoons rubbed sage
• 1 (13- to 14-pound) whole turkey, neck and giblets removed and reserved for stock

How To Make Alton Brown Spatchcock Turkey Recipe

1. Make the spice rub: Grind peppercorns and allspice berries in a spice grinder. Add thyme and pulse a few more times. Mix with salt and sage in a small bowl.
2. Spatchcock the turkey: Place turkey breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it. Flip bird breast-side up and press firmly to flatten.
3. Season the turkey: Set turkey breast-side down on a rack in a sheet pan. Sprinkle half of the rub on the back. Flip breast-side up and season with the remaining rub.
4. Dry brine in fridge: Leave uncovered on the lowest shelf of the refrigerator for 4 days.
5. Prepare for roasting: On the cooking day, let turkey sit at room temperature for 1 hour. Place one oven rack in the center and another below it. Preheat oven to 425°F. Add a pan with water on the lower rack to catch drippings.
6. Start roasting: Roast the turkey on a rack directly on the center oven rack for 30 minutes.
7. Finish roasting: Lower heat to 350°F and continue roasting for 40–50 minutes, until the thickest breast part reaches 155°F.
8. Rest and serve: Remove turkey from the oven and let rest for 15 minutes before carving. Residual heat will bring it up to 165°F.

Recipe Tips

• What does spatchcocking do?
  Flattening the bird helps it cook more evenly and much faster than a whole bird.
• Do I need a special rack?
  A simple cooling rack inside a sheet pan works perfectly for roasting.
• Can I skip the 4-day dry brine?
  It’s highly recommended for deep flavor and crispy skin, but you can reduce it to 24–48 hours if needed.
• Why use a water pan under the turkey?
  It catches drippings and keeps them from burning or smoking.
• How to know when the turkey is done?
  Use a probe thermometer; the thickest part of the breast should hit 155°F before resting.

What To Serve With Spatchcock Turkey

This turkey is perfect for holiday meals. Try it with:

• Roasted Root Vegetable Panzanella
• Classic stuffing
• Mashed potatoes with gravy
• Cranberry sauce
• Green bean casserole

How To Store Spatchcock Turkey

Refrigerate:
Store leftover carved turkey in airtight containers for up to 4 days.

Freeze:
Wrap cooled pieces tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Spatchcock Turkey Nutrition Facts

• Calories: ~420
• Protein: 50g
• Carbohydrates: 1g
• Fat: 22g
• Fiber: 0g
• Sodium: 870mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use this method for a smaller turkey?
Yes, just adjust roasting time based on the bird’s weight.

Do I need to rinse the turkey after brining?
No, there’s no need to rinse—just roast directly after resting.

How to get the skin extra crispy?
Leave the turkey uncovered in the fridge for the full 4 days to dry out the skin.

Can I use table salt instead of kosher salt?
Use less—about half the amount—if substituting table salt for kosher salt.

Try More Recipes:

• Alton Brown Fried Chicken Recipe
• Alton Brown Lentil Soup Recipe
• Alton Brown Pot Roast Recipe