Thanksgiving Spatchcock Turkey with Orange Glaze and Compound Butter
Serves 845 mins prep
This Thanksgiving turkey is spatchcocked for even cooking, rubbed with a flavorful dry brine, basted with a succulent orange glaze, and enriched with a savory compound butter. It's sure to be a crowd pleaser at your holiday gathering.
0 servings
What you need
Instructions
1. First, spatchcock the turkey: Use paper towels to pat the turkey dry and remove the bag of giblets. On a large cutting board, place the turkey breast-side down, with its backbone up. Starting from the bottom area, cut along one side of the backbone through to the end. Cut along the other side of the backbone and remove the backbone (discard or save for stock). Spread the turkey wide open. Flip the turkey over, place it breast-side up on the cutting board, spread its legs out, and firmly press down with your hands on the middle of the breast bone until you hear a few cracks and the turkey sits flat on the cutting board. Line a large sheet pan with foil. Set a wire rack on top. 2. Make the dry brine: In a small bowl, mix kosher salt, freshly ground black pepper, brown sugar, and coriander. Rub the dry brine all over the turkey, including the bottom of the cavity. Place the turkey on the rack and refrigerate uncovered for at least 24 hours and up to 48 hours. 3. When you are ready to cook the turkey, preheat the oven to 325°F and place a rack in the middle of the oven. Take the turkey out of the refrigerator at least 1 hour before it goes into the oven. Remove the turkey from the sheet pan and place on a new sheet pan lined with a wire rack without foil. 4. Make the compound butter: In a medium bowl, mix the butter, garlic, lemon zest, lemon juice, rosemary, thyme, oregano, onion powder, and smoked paprika. Gently lift the skin from the turkey breast and thighs and rub the butter all over the meat. Drizzle oil all over the skin and brush all over the top of the turkey. 5. Place in the oven, insert a probe thermometer into the thickest part of the breast, and roast undisturbed until the internal temperature reaches 140°F, (at which point you'll start glazing every 15 minutes). 6. Make the glaze: In a medium saucepan, combine the butter, maple syrup, soy sauce, rice vinegar, Worcestershire sauce, thyme, rosemary, and orange zest over medium heat. Mix, stirring often, until the butter melts and the mixture comes to a boil, then reduce the heat to medium low and stir constantly until it coats the back of a spoon, about 8-10 minutes. Remove from the heat. 7. When the turkey reaches an internal temperature of 140°F, brush the glaze over the top of the turkey. Roast for 15 minutes, then glaze again. Repeat until the turkey reaches an internal temperature of 165°F for the breast and 185°F degrees for the legs and thighs. This whole process should take 2.5-3 hours. Rest at room temperature for 40 minutes before carving. Enjoy!