Do you know people whose least favorite dish at Thanksgiving is the turkey? Well, we’re here to change that! Even if you love turkey, this recipe is a must.
Presenting our Holiday Spatchcock Turkey! We used our Healthy On You® I’m Still Brining holiday spice blend and it was the best turkey we’ve ever had… no joke. The turkey was perfectly juicy and filled with unique flavors. No one at the table even touched the gravy, a rare occurrence in our family.
Don’t let the thought of spatchcocking a turkey scare you either! It takes max 20 minutes and is well worth it. Tap the link in bio and check out the recipe. It may become your favorite holiday dish.
Makes 8 servings
organic turkey Healthy On You® I'm Still Brining Spice Blend, whole bottle kosher sea salt brown sugar water (1 gallon hot water, 1 gallon cold water) brined turkey extra virgin olive oil orange, sliced garlic cloves, peeled fresh thyme and tarragon sea salt and pepper, to taste
For the Turkey Brine
For Roasting the Turkey:
Healthy On You® I'm Still Brining Spice Blend, whole bottle
kosher sea salt
water (1 gallon hot water, 1 gallon cold water)
extra virgin olive oil
garlic cloves, peeled
fresh thyme and tarragon
sea salt and pepper, to taste
For the Turkey Brine
In a large stockpot, add 1 gallon hot water, I'm Still Brining, brown sugar and kosher salt. Stir until sugar and salt have dissolved.
Add the additional gallon of cold water and allow the entire mixture to cool (about 10 minutes).
Gently place turkey in stockpot (should be fully submerged). Refrigerate for 12 hours or more (we did ours for 24 hours).
For Roasting the Turkey
Preheat the oven to 450F.
Remove the turkey from the brine mixture. Rinse under cold water and pat dry.
To spatchcock the turkey: Put the turkey on a large cutting board, breast side down and cut out the backbone. Flip your turkey over and press down to flatten. Pat the side currently facing up with Seasoning Beneath My Wings. Place the turkey breast side up on a roasting pan.
Brush the turkey with the olive oil. Place the sliced oranges, garlic and herbs underneath the turkey. Sprinkle the turkey with salt and pepper.
Roast for 20 minutes (do not open the oven during this time). The turkey should be browning when you remove after 20 minutes to baste it with the pan juices. Return to the oven and lower the temperature to 400F (if your turkey is browning too quickly, reduce heat to 350F).
Roast for 15 more minutes before you begin checking the turkey's temperature. The turkey is cooked when the thigh meat reaches 165F. Check in a couple of places to confirm.
Let turkey rest for a few minutes before carving and serving. Enjoy!