Spatchcocked Turkey (Aka Butterflied)

READY IN: 13hrs
SERVES: 8-10




  • You will need about a handful each of fresh Rosemary, Sage and Thyme;half for the brine and half for the herb butter.
  • Remove the backbone of the turkey using kitchen shears.
  • (I had the butcher at the grocery store do this for me).
  • Make the brine by adding all necessary ingredients, You do not need to chop the herbs. Just dump everything in the pot.
  • Bring brine to a boil and remove from heat.
  • Add the ice cubes and let the brine cool for about 30 minutes. DO NOT ADD MORE ICE! You do not want to dilute the brine.
  • Place the turkey in a large container (I used kitchen size trash bags, doubled) and add the brine.
  • Place this in the refrigerator overnight, turning once if the bird is not completely submerged in the brine.
  • When it is time to cook the turkey, remove it from the brine and rinse well. Pat dry.
  • .Combine the rest of the herbs and chop or pulse in a food processor.
  • Add the herbs to the butter and mix well.
  • Place the turkey, breast side up, on the counter and press REALLY hard till you hear the ribs crack. Tuck the wing tips under the bird. Loosen the skin on the breast, thighs and legs.
  • Rub the butter mixture under the skin.
  • Place the turkey in a roasting pan large enough to hold the bird and its juices.
  • . Brush with olive oil and salt and pepper to taste.
  • Cook the turkey at 450 degrees for 20. Brush with oil again and reduce the oven temperature to 400. Cook 40 minutes longer. Allow the turkey to rest for at least 10-15 minutes before carving.