Roasted Spatchcock Turkey

Roasted Spatchcock Turkey
The best way to roast or grill a turkey!
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Ingredients
  1. 10 1/2 lb. turkey, thawed, neck and giblets removed
  2. 2 gallons cold water
  3. 1/2 C. kosher salt
  4. 1/2 C. sugar
  5. 1/2 stick unsalted butter, softened
  6. 1 tsp. kosher salt
  7. 1 tsp. cracked black pepper
  8. 3 cloves garlic, minced
  9. zest of one lemon
  10. 2 tsp. fresh minced parsley
Instructions
  1. Brine
  2. In a large tub pour in the 2 gallons of water followed by the 1/2 C. each of salt and sugar stirring well to dissolve them in the water. Place the turkey, breasts down, into the tub. Cover and refrigerate for 6-8 hours. Remove from the water; rinse with cool water and pat dry.
  3. Roasting
  4. Preheat the oven to 450°F, then line a rimmed baking sheet with heavy duty aluminum foil and cover it with a mix of roughly chopped onions, carrots, and celery, along with some fresh thyme.
  5. Place the bird breast-side-down on the cutting board. Holding it firmly with one hand, make a cut along one side of the backbone, starting down near where the thighs meet the tail.
  6. Continue cutting, working your way around the thigh joint until you've snipped through every rib bone and completely split the turkey up to the neck. Use your hands the spread the turkey open slightly.
  7. Make an identical cut along the other side of the backbone.
  8. Turn the turkey over onto what once was its back, splaying its legs out to either side. Press down hard on the ridge of the breast bone. You should hear a couple of cracks, and the turkey should now rest flatter. Flatter is better for even cooking and crisper skin.
  9. Tuck the wing tips behind the breast.
  10. Transfer the turkey to the prepared baking sheet.
  11. In a bowl, combine the softened butter, salt, pepper, garlic, lemon zest and parsley until well incorporated. Using your hands, rub it under the bird’s skin. Rub what's left on the outer skin of the bird.
  12. Insert an oven-safe meat thermometer deep into the lower part of the breast without touching the bone so you will get a true reading. I prefer a digital thermometer with a probe that sits on the counter. You program the temperature you want the turkey to be, and when it reaches that temperature, the thermometer sounds an alert. Place your turkey in the oven and roast until it reaches an internal temperature of 180° in the breast.
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