How does dry brining work?

Dry-brining eliminates the hassle of a wet brine by taking advantage of the natural moisture of the meat. When allowed to rest for 12-24 hours, the salt/sugar mixture pulls out the meat's moisture and then that seasoned moisture is absorbed back into the meat. It's delicious kitchen magic!

Is dry brining a turkey worth it?

Absolutely! Dry brining is so much easier than wet brining and even more effective. With just a few minutes of prep time and an overnight rest in the refrigerator you will be rewarded with juicy meat and crispy skin - no more dried out meat or flabby skin!

Do you rinse off a dry brined turkey?

Nope, there is no need to rinse this turkey. I have seen some recipes that use excessive amounts of salt and therefore call for rinsing, but this recipe is just the right blend of salt, sugar, and spices to ensure a flavorful turkey but without the need to rinse.

What temperature do you cook a spatchcock turkey?

You will cook the spatchcocked turkey at 425 degrees F until the thigh reaches 165 degrees F.

How much faster does a spatchcock turkey cook?

A spatchcocked turkey cooks in less than half the time. A spatchcock turkey cooks in about 6 minutes per pound as opposed to about 13 minutes per pound for an intact turkey.

Dry Brined Spatchcocked Turkey

Ingredients

1 10-14 pound turkey
1/4 cup diamond crystal kosher salt (if using another salt you will need to use less - see notes)
3 tablespoons brown sugar
2 tablespoons poultry seasoning blend
1 teaspoon ground white pepper
1 teaspoon ground black pepper
olive oil

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Instructions

Mix all dry brine ingredients together in a small bowl and set aside.
Place turkey breast side down on a large cutting board (you can also do this in your sink to have an easier clean up). Using poultry shears, cut down one side of the backbone at a time to remove the backbone, reserving for turkey bone broth if desired.
Using a sharp knife, make a slit in the very top part of the breast bone where the wishbone is - press down firmly. Then with your hands, pull the ribcage apart firmly and press down to open up the turkey. Season the inside of the turkey with the dry brine.
Flip the turkey over onto a sheet pan fitted with a wire rack so the breast is facing up. Tuck wing tips under. Season all over with dry brine making sure to rub some between the skin and the breast meat for extra flavor penetration.
Once turkey is well seasoned, place turkey on a rack on a rimmed sheet pan uncovered in refrigerator overnight for at least 12 hours or up to 24 hours.
When ready to roast, preheat oven to 425 degrees F. Discard/rinse any juices that have accumulated on the pan overnight - do NOT rinse the turkey.
Brush turkey skin with olive oil and roast until thigh meat registers 165 degrees on an instant read thermometer. This will take about 6 minutes per pound or about an hour for a 10 pound turkey. If turkey is browning too quickly, loosely tent with foil.
Once turkey is roasted, allow to rest for 20-30 minutes before carving and serving. The skin will be the crispiest right out of the oven so make sure to sneak a few crispy bites when nobody is looking.

Notes

See this salt conversion chart from Spruce Eats if you are not using diamond crystal kosher salt

Author: anita | wild thistle kitchen
Prep Time: 20 minutes plus refrigeration
Cook Time: 1-2 hours
Category: dinner, Thanksgiving, poultry
Method: roasting
Cuisine: American