Poultry and Seafood

Directions:

Use the displacement method to determine how much brine you will need, usually around 2 gallons depending on the size of your container. Add apple cider and water to your brining container. Add salt and stir vigorously to dissolve. Once salt is dissolved, add the turkey, making sure it is completely submerged, and allow to brine for 12-18 hours. Don’t brine for longer than 18 hours or the meat will become too salty.

After the time has elapsed, removed the turkey and discard the brine. Rinse the turkey to remove the brine from the surface and return to the refrigerator for up to two days to allow the skin to dry.

Preheat the oven to 450. Thoroughly combine butter, garlic and herbs and set aside. Spatchcock the turkey by removing the backbone with kitchen shears (instructions here: https://youtu.be/hZxWF0VyK60?si=iisqlCYMtPm_Pi4y&t=29). Gently separate the skin from the breasts and thighs by reaching your fingers starting where the thigh and breast meet. Be careful not to detach the skin from the backbone, to keep it from shrinking up while cooking.

Use half of the herb butter and massage under and on top of the skin over the entire top of the turkey. Place skin-side up on a sheet tray with a rack or a roasting pan with rack. Cook at 450 for 30 minutes, watching to make sure the skin doesn’t over-brown. If the skin begins to turn too dark, tent with foil and reduce to 350.

After 30 minutes, baste with pan juices and apply 1/2 of the remaining butter using a spatula or basting brush and reduce heat to 350. Cook for 1 hour at 350, again tenting with foil if it begins to brown to much. At 1 hour, baste with pan juices and apply the rest of the butter and begin checking the internal temp of the breast and thighs. The turkey will be done when the breasts internal temp is 160-165 and the thighs are 170-175.

Allow to rest for at least 30 minutes.