Photo Slideshows
Spatchcocked Roast Turkey
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.
Photo 1 of 10
The only things you'll need are herbs, salt, and white wine -- don't forget to pour a glass for yourself.
Photo 2 of 10
First things first: make your rub. Pile all your ingredients into a food processor, and try to make them look this pretty.
Photo 3 of 10
Watch in awe as the processor works its magic.
Photo 4 of 10
After a quick blitz, your mixture will look like fine, herb-flecked sand.
Photo 5 of 10
The salt and herb mixture anxiously awaits its time to shine.
Photo 6 of 10
Time for a massage!
Photo 7 of 10
This salt rub is equal opportunity: it goes on the inside of the cavity too.
Photo 8 of 10
After a long brining vacation in the fridge, this bird is ready to roast.
Photo 9 of 10
A little water helps the juices along, but it's not alone -- it'll marry with some wine about halfway through cooking.
Photo 10 of 10
And voila! Take a vote around your Thanksgiving table -- this one just might become a new tradition.
Sign up now and get $10 when we open.
Comments (0)