Citrus Dry Brined Spatchcock Turkey with Herb Butter

close up of served turkey parts and slices of turkey breasts on a platter

4.88 from 65 votes

Citrus Dry Brined Spatchcock Turkey with Herb Butter

If your people pass on the turkey and load up on the sides, this is the one that will change their minds. The citrus dry brine keeps every slice juicy and flavorful, the clarified herb butter makes the skin golden brown and crispy, and roasting it flat gets it out of the oven fast. It's easy enough to make any beginner look like a pro!

Prep Time20

Cook Time1 30

Brining + Resting Time8 45

Total Time10 35

Course: Holidays, Main Dish

Cuisine: American

Servings: servings

Calories: 113kcal

Author: Eden Westbrook

Equipment

Ingredients

1 (13 lb-16 lb) whole turkey giblet bag and neck removed

Citrus Dry Brine

2 large oranges finely zested
3 lemons finely zested
2 limes finely zested
⅓ cup kosher salt
¼ cup light brown sugar
1 tablespoon freshly cracked black pepper

Herb Butter

8 tablespoon clarified butter or ghee or other high heat oil like peanut oil, avocado oil, etc.
3 sprigs fresh thyme leaves off the stem and finely chopped
2 sprigs fresh rosemary leaves off the stem and finely chopped
4 sage leaves finely chopped

US Customary - Metric

Instructions

Spatchcock the Turkey

If you’d like, cut out the wishbone from the neck end of the turkey with a sharp paring knife.
1 (13 lb-16 lb) whole turkey
Pull out the pop-up timer if there is one, then set the turkey breast side down with the backbone facing up. Starting at the tail end, cut up both sides of the backbone with poultry shears and remove it. Cut the tail off the backbone and save it for turkey stock.
Flip the turkey breast side up and press firmly on the center of the breast with the heel of your hand until the breastbone cracks and the turkey lies flat. Spread the thighs out to the sides.

Make the Citrus Dry Brine

In a small bowl, mix the orange, lemon, and lime zest with the kosher salt, brown sugar, and black pepper.
2 large oranges, 3 lemons, 2 limes, ⅓ cup kosher salt, ¼ cup light brown sugar, 1 tbsp freshly cracked black pepper
Pat the turkey dry with paper towels, then rub the brine over all of the skin and the exposed underside. Set the turkey on a wire rack over a rimmed baking sheet and refrigerate it uncovered for at least 8 hours and up to 2 days.

Make the Clarified Herb Butter

Melt the clarified butter with the chopped thyme, rosemary, and sage in a small saucepan over low heat or in the microwave. Set aside, or make it ahead and rewarm.
8 tbsp clarified butter or ghee, 3 sprigs fresh thyme leaves, 2 sprigs fresh rosemary leaves, 4 sage leaves

Roast the Turkey

Take the turkey out of the fridge 30 minutes to 1 hour before roasting so the skin doesn't tear, and preheat the oven to 450°F (230°C).
Pat the skin completely dry with paper towels, wiping off any visible salt, then brush the herb butter over all of the skin.
Roast the turkey on the wire rack and baking sheet for 90 to 110 minutes, until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C). If the breast browns too quickly, tent it loosely with foil.
Let the turkey rest for 45 minutes, then carve and serve. Discard the pan drippings, which are too salty from the dry brine to use for gravy (or may be completely evaporated).
1 (13 lb-16 lb) whole turkey

Notes

If your turkey is frozen: give it 24 hours in the fridge for every 4 pounds, and plan for it to be fully thawed before the brine goes on. For a 16-pound bird and a Thursday dinner, that means it comes out of the freezer by Saturday for an overnight brine, or by the Friday before for the full 2-day brine. The USDA's guide to thawing a turkey has the full chart.
Salt: the measurements are based on Diamond Crystal kosher salt. Morton is close to twice as salty cup for cup, so weigh it if that's what you have.
Turkey size: use a 13- to 16-pound turkey. For more than 12 people, roast two smaller turkeys at the same time.
Thawing: thaw a frozen turkey in the fridge for 24 hours per 4 pounds so it's fully thawed before the brine goes on.
Pop-up timers: pull it out. Most pop at around 180°F, so go by your thermometer instead.
Grill info: heat it to 450°F and roast it over indirect heat on a grill-safe baking sheet with the wire rack and watch the thigh with a probe thermometer.
Carving: J. Kenji López-Alt's carving video walks through it.

Nutrition