Smoked Spatchcock Turkey Dry Brine
Smoked Spatchcock Turkey Dry Brine – Dry brine turkey comes out so moist and juicy thanks to the salting process and resting in a dry. We swear by this method for creating super flavorful and moist turkey for Thanksgiving!
If you’re used to soaking your Thanksgiving turkey, we’re here to change your mind with an easy dry brine turkey recipe! A dry salt refers to salt and rest in meat. When your turkey is allowed to rest with salt on it, it actually absorbs moisture and allows it to soak back in, making your turkey tender and delicious.
Smoked Spatchcock Turkey Dry Brine
Our recipe is so simple and made with only 4 ingredients -> kosher salt, pepper, dried thyme and dried rosemary.
Spatchcock Smoked Turkey
A quick rundown on how to dry brine turkey How long should I let my dry brine turkey rest?
We recommend letting the dry-brined turkey rest for at least 12 hours, but it can be refrigerated for up to 72 hours.
A soak is similar, but you actually soak the piece of meat in salted water for a long time to achieve a similar effect of tender and juicy meat.
Perfect Spatchcock Turkey
When it comes to dry vs. wet, it comes down to preference. We personally think dry drying is easier!
The reason we like to use kosher salt is because it has larger crystals and no lumps! If you’ve ever gotten your hands wet/moist and touched normal table salt, you’ll notice that it blisters easily.
Now that your turkey has rested for at least 12 hours, it’s time to prepare and cook however you like! We have tons of great Thanksgiving turkey recipes on Fit Foodie Finds and dry brine works for all of them.
Easy Smoked Spatchcock Turkey
A dry salt is really all about the salt, so you can add other flavors and spices to the mix to really make it your own. Here are some seasoning ideas to spice things up:
As you can see from the pictures in this recipe, we broiled and roasted our Thanksgiving turkey and it turned out SO good – crispy on the outside and moist on the inside. Below are some recommendations on the Thanksgiving side for your turkey.
Want to make sure your Thanksgiving turkey turns out tender and juicy? Follow this easy dry turkey recipe, where you will salt and rest your turkey before cooking.
Spatchcock Turkey Recipe
Calories: 1 kcal Carbohydrates: 0.3 g Protein: 0.1 g Fat: 0.02 g Fiber: 0.1 g Sugar: 0.01 g
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Lee is the founder of Fit Foodie Finds and is based in Minneapolis, MN. He started this website in 2010 as a way to share his love of real food and wellness. The internet has changed a lot since then and so has Fit Foodie Finds. Today, we are a women’s recipe site that publishes hundreds of tried and true recipes developed and tested by our team.
Smoked Spatchcock Turkey In Champagne Brine
Subscribe Join the team! Join the Fit Foodie Squad and stay up to date on our latest recipes, food ‘gets’ and more! Join now! Well, all of you! This is the post. We’re going to talk all things Thanksgiving turkey 101 and this dry spatchcock turkey is a must for every table. Once you learn this technique, you’ll look like an absolute pro every Thanksgiving. Say goodbye to dry and tasteless birds, it ends today!
A wet salt is a solution of water, salt and a little sugar, along with some herbs and spices to taste. You submerge your meat in the salt solution before cooking and through osmosis the meat absorbs flavor and moisture. When you season a piece of meat, you season the outside and the inside doesn’t really absorb that flavor. But with salt, you will taste every piece of meat from the inside out. A wet salt is often good for lean meats that dry out during cooking because it adds extra moisture. I like to bring chicken breasts and thick pork chops!
A dry is all that (salt, sugar, herbs, spices), without the water. I like dry brine because there is no hassle and hassle of trying to find a container big enough for brine and meat. The salt in the dry brine draws moisture from the meat, dissolves the salt and spices on the outside, and then reabsorbs the concentrated liquid and flavor. Dry salt tenderizes the meat and gives you extra crispy skin. I honestly can’t think of an argument against dry cleaning!
Spatchcock Turkey With Citrus Herb Dry Brine
Spatchcocking is a method of preparing your poultry where you remove the backbone from the bird and break the ribs and breastbone so it lies flat. This process is also called “butterfly”. It may sound ominous, but there’s honestly no other way I prepare poultry anymore.
I especially like it for turkey because it speeds up the cooking process and I get to add the backbone to my turkey stock for gravy. The backbone adds so much flavor to the turkey stock!
A dry-brined spatchcock turkey cooks faster and is crispier and juicier than your average bird. You don’t need to be a pro to spat a turkey and a few simple tools are all you need!
Dry Brine Chicken
Knowing how much turkey to cook for your gathering is important! It’s best to plan on about 1 lb per person. As I mentioned above, choose a fresh turkey or heritage breed that has not been injected with any brine. You can verify this information on the package but I always recommend supporting your local butcher, especially during the holidays.
If you are serving more than 14 people, I recommend cooking 2 turkeys. When you go into the larger birds, they won’t fit in the frying pan or the tray. Two smaller birds will always cook faster than one larger turkey.
First, remove the neck from the turkey and make sure it is completely thawed (if using a frozen turkey). Place the turkey on a large cutting board and pat it very dry with paper towels. Place the turkey breast down on the cutting board with the legs towards you.
Dry Brine Spatchcock Turkey
Using good quality kitchen shears, cut one side of the turkey back, separating it from the ribs. Make sure you cut as close to the backbone as you can so you don’t throw away more turkey meat than necessary. Repeat on the other side of the spine.
Turn the turkey so that the breasts are facing up and the legs are facing out. Use the palm of your hand and press on the sternum. You should hear a small crack and the bird should lie flat. Watch the video for a quick tutorial.
A good rule of thumb is 1 tablespoon of salt per 5 pounds of meat. I also like to add a touch of brown sugar for balance as well as all my dried herbs and spices. I chose a traditional flavor with basil, marjoram, garlic and a touch of ginger for citrus. That said, feel free to play around with your favorite spices! Some good options would be dry herb mixes like herbs de Provence, rosemary, thyme, garlic powder, ground mustard, etc.
Spatchcock Turkey On The Traeger
Once you’ve decided on your spice mix, rub it all over the turkey, bottom and all. Pull the skin off the meat a bit with your fingers and really get in there with the dry brine. This is important for seasoning the meat. After you’ve covered the bird in the salt, place it on a baking sheet lined with parchment paper. Refrigerate it uncovered for at least 24 hours, but 2-3 days gives the best results. Leaving the bird uncooked dries out the skin a bit and this is a must for crispy skin.
The perfect Thanksgiving gravy comes from really good stock, so say goodbye to canned turkey stock! You have everything you need to make a better and richer version of your home. In a small pot (about 8 litres) add turkey neck, backbone and any vegetables and tops you have. I chose the tips of a couple of onions and carrots, the bottoms of a bunch of celery, along with some pepper and bay leaves. I added about 4 liters of water. The trick to a large fund is to really let it simmer for a while and reduce it down.
The longer it cooks, the more collagen is extracted from the bones and that’s how you get really thick and rich stock, something the canned stuff can’t come close to. The goal is to reduce the total volume to about 3-4 cups. Once your turkey stock is reduced, let it cool and strain it into an airtight container. Since you brine and skewer your turkey a couple of days in advance, you can stuff your turkey ahead of time so it’s ready for turkey day.
Juicy Smoked Spatchcock Turkey
After roasting your turkey and while it’s resting, it’s time to make the gravy. in
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