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Brined Spatchcocked Roast Turkey with Compound Butter
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Brined Spatchcocked Roast Turkey with Compound Butter

26 hServes 12Nutri-Score C€€€
from @malinda.rocha6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • whole turkey (14 lb bird, giblets removed, rinsed)Meat6.4 kg
  • water (for the brine)Other7.6 litres
  • apple cider (apple juice works too, not vinegar)Beverages720 ml
  • kosher saltSpices288 g
  • brown sugarPantry400 g
  • orange peel (peel of oranges)Produce3 pieces
  • garlic (whole head, chopped)Produce1 piece
  • fresh rosemary (sprigs, for the brine)Produce4 pieces
  • bay leavesSpices5 pieces
  • black peppercorns (about 3 tbsp)Spices18 g
  • ice (for the brine bag)Other500 g
  • butter (2 sticks, softened)Dairy226 g
  • garlic (cloves, finely minced, for the compound butter)Produce6 pieces
  • fresh rosemary (sprigs, finely minced, for the compound butter)Produce3 pieces
  • prime rib rub (or seasoning of choice)Spices15 g
  • no-salt seasoningSpices10 g
  • carrots (roughly chopped)Produce3 pieces
  • celery (stalks, roughly chopped)Produce4 pieces
  • onion (roughly chopped)Produce1 piece
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • chicken brothPantry240 ml
  • white wine (or extra broth)Beverages60 ml

per serving

Nutrition

913kcal

Carbs
40 g
Proteins
98 g
Fat
40 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • roasting pan
  • Kitchen thermometer
  • Mixing bowl
  • Oven

step by step

Method

  1. Make the brine

    • Add the water to a large pot, then stir in the apple cider, kosher salt and brown sugar.
    • Add the orange peel, chopped garlic, rosemary sprigs, bay leaves and peppercorns.
    • Heat until everything is dissolved, then let the brine cool completely.
    Step 1

  2. Brine the turkey

    • Place the turkey in a brine bag with ice and pour in the cooled brine.
    • Brine in the refrigerator for 24 hours.
    Step 2

  3. Make the compound butter

    • Mix the softened butter with the finely minced garlic and fresh rosemary.
    • Season with the prime rib rub and no-salt seasoning, then mix well.
    Step 3

  4. Prepare the turkey

    • Remove the giblets and rinse the brine off the turkey; let it come down in temperature.
    • Spatchcock: flip the turkey over, cut along both sides of the spine and remove it, then flip back and press the breastbone down to flatten.
    • Loosen the skin from the meat with your hands.
    Step 4

  5. Butter and season the turkey

    • Push the compound butter under the skin, then rub the rest all over the outside.
    • Season the turkey with the prime rib rub and no-salt seasoning.
    Step 5

  6. Build the veggie bed

    • In the roasting pan, spread the chopped carrots, celery and onion.
    • Season the vegetables with prime rib rub, no-salt seasoning, garlic powder and onion powder.
    • Pour in the chicken broth and a splash of white wine.
    Step 6

  7. Roast the turkey

    • Insert a probe thermometer into the breast and roast at 400 °C until the breast reaches 160 °C.
    • After the turkey is halfway cooked, baste with the pan juices every so often.
    Step 7

  8. Rest and serve

    • Pull the turkey out and let it rest until the internal temperature reaches 165 °C.
    • Carve and serve with the pan juices.
    Step 8
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