AmericanMain
Spatchcock Turkey
Dry-brined with rosemary salt and roasted flat on a rack at high heat.
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Ingredients
- 1whole turkey
- plentyrosemary salt, see the Rosemary Salt recipe
Method
Step 1: Thaw for 3 days in the fridge.
Step 2: Remove the spine and press flat to spatchcock. Pat dry with paper towels.
Step 3: Salt generously with rosemary salt all over, including the bottom and cavity. Dry brine uncovered in the fridge for 1–2 days.
Step 4: Roast on a wire rack at 450°F (convection) for 80–90 minutes, until the breast reaches 150°F. (It's food safe, don't worry.)
About 1 hr 30 min
Step 5: Tent and rest 15–20 minutes while you finish things in the oven. Save the neck!
About 20 min
Version 1 · updated November 15, 2026