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Spatchcocked Roast Turkey

By • November 8, 2012 • 0 Comments

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Spatchcocked Roast Turkey by AntoniaJames

WHO: AntoniaJames is a Food52 veteran who shows she knows her way around a turkey.
WHAT: A simple, herb-rubbed bird with a few tricks up its sleeve.
HOW: Let butterflying and dry-brining do every bit of the work for you.
WHY WE LOVE IT: You'll want to combine both techniques every year. Together they produce a Thanksgiving miracle: a turkey that's incredibly moist, quick-cooking, and doesn't take up a lot of space in the oven.

Spatchcocked Roast Turkey

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The only things you'll need are herbs, salt, and white wine -- don't forget to pour a glass for yourself.  

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First things first: make your rub. Pile all your ingredients into a food processor, and try to make them look this pretty.

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Watch in awe as the processor works its magic.

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After a quick blitz, your mixture will look like fine, herb-flecked sand.

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The salt and herb mixture anxiously awaits its time to shine.

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Time for a massage!

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This salt rub is equal opportunity: it goes on the inside of the cavity too.

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After a long brining vacation in the fridge, this bird is ready to roast.

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A little water helps the juices along, but it's not alone -- it'll marry with some wine about halfway through cooking.

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And voila! Take a vote around your Thanksgiving table -- this one just might become a new tradition.

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