3000 minutes
A perfectly crispy, juicy, and flavorful turkey prepared by spatchcocking and marinating in buttermilk.
Turkey, Spatchcocked
0 lb
quarts
tablespoons
1. Spatchcock the Turkey
Start by placing your turkey on a stable cutting board, breast-side down. With a pair of heavy-duty kitchen shears, snip along both sides of the backbone to remove it. This will allow the turkey to lie flat and cook evenly, ensuring a juicy, well-cooked bird.
2. Prepare for Marination
After removing the backbone, wingtips, neck, and giblets, set them aside for making stock and gravy later.
3. Flatten the Turkey
Turn the turkey breast-side up, splay the legs out, and press down firmly on the breastbone until the cartilage pops. This further flattens the bird, aiding in even heat distribution during roasting.
4. Marinate the Turkey
Place a 2-gallon resealable bag inside a large bowl to support it. Pour in the buttermilk and add the fine sea salt, stirring to dissolve the salt completely. Submerge the turkey in the buttermilk mixture, seal the bag, and refrigerate for 48 hours, turning the bag every 12 hours to ensure the marinade covers the turkey evenly.
5. Remove Turkey from Marination
About three hours before you plan to cook, remove the turkey from the bag. Scrape off any excess buttermilk and discard the marinade. Place the turkey on a rimmed baking sheet to catch any drips.
6. Bring Turkey to Room Temperature
Allow the turkey to sit on the baking sheet at room temperature for about three hours. This step ensures it cooks more evenly in the oven.
7. Prepare Oven
Position your oven rack in the upper third of the oven and preheat to 400 degrees Fahrenheit.
8. Roast the Turkey
Transfer the turkey to another baking sheet lined with a wire rack or parchment paper. Tuck the thighs inward to help them cook evenly. Roast the turkey, rotating the pan 180 degrees occasionally, for 80 to 100 minutes. Use an instant-read thermometer to check for doneness—150°F in the breast and 165°F in the thighs. If the skin darkens too quickly, tent the turkey with foil.
9. Rest the Turkey
Once done, transfer the turkey to a cutting board or platter and let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, resulting in a moist and flavorful turkey.
Lemon & Herb, Spicy Maple, Asian Twist, Middle Eastern . Introducing different cultural flavor profiles into the buttermilk brine or as a marinade/glaze, taking the core recipe on a global flavor journey.
Chicken, Cornish Hen, Duck, Game Birds . Adjusting the core Crispy Buttermilk-Spatchcocked Turkey recipe to various proteins while adhering to the same preparation techniques.
Grilled, Smoked . Experimenting with cooking methods such as grilling for a smoky flavor or smoking for a deep smoky depth while maintaining the integrity of the core recipe.
Use a marinade injector to infuse flavors directly into the meat. Consider injecting a mixture of melted butter with garlic, herbs, and a splash of white wine or apple cider for added juiciness and flavor.
Modify your dry rub or the seasoning in your buttermilk brine with different herbs and spices. For example, add smoked paprika, cumin, and a touch of cinnamon for a warm, smoky flavor. Alternatively, use a blend of dried Mediterranean herbs like oregano, thyme, and rosemary for an aromatic twist.
Start with a fresh, high-quality turkey from a reliable source for the best foundation of your dish.
Rest the turkey for at least 30 minutes before carving to allow juices to redistribute and ensure moist meat.
Remove the backbone and flatten the turkey for even cooking and a shorter cooking time. Use sturdy kitchen shears and crack the breastbone properly.
Start with high heat for crispy skin, then lower the temperature to cook through without burning. Monitor the internal temperatures for doneness.
Submerge the turkey in the brine and refrigerate for 24-48 hours for seasoned, moist meat.
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