Dry Brine Spatchcock Turkey

By Emily Dingmann, My Everyday Table
Culinary Setting
Meal Type
Main Course, Entrée
1 HR 30 MIN

About this Dish

“Are you ready for the BEST spatchcock turkey recipe? This dry brine turkey recipe utilizes two of the best methods when it comes to cooking turkey and we’re combining them into one DELICIOUS bird. I’m going to walk you through exactly how to spatchcock a turkey (I promise it’s easier than it sounds!) and exactly how to make a crispy AND juicy dry brine spatchcock turkey! It’s a foolproof method that results in the crispiest skin and juicy turkey meat.” – Emily Dingmann, My Everyday Table

Looking for more spatchcock recipes? Try our Harissa Spatchcocked Turkey for a twist on traditional flavors that is sure to make your taste buds dance. Check out our complete list of tips for how to spatchcock, too!

Cooking Style
Whole Turkey
Dish Type


For the dry brine:

12–14 lb whole turkey

½ c Kosher sea salt

2 tbsp baking powder

For the herb butter:

1/4 c unsalted butter, softened

3 cloves garlic, minced

2 tbsp maple syrup

1 tbsp minced fresh rosemary

1 tbsp minced fresh thyme


Spatchcock and dry brine:

Place turkey breast side down on a cutting board and cut out backbone with sturdy kitchen shears.

Flip bird over and flatten by pressing flat (you’ll hear a snap) and pat turkey dry with paper towels. Tuck the wings under the breast.

Mix together Kosher sea salt and baking powder. Sprinkle mixture onto the turkey until it’s coated with salt mixture.

Carefully transfer turkey onto a baking sheet that’s topped with a rack and refrigerate uncovered for 12-24 hours.

Roast turkey:

Preheat oven to 450°F. We start the turkey off at a high temperature to brown it, and then lower the temperature to finish cooking it.

In a small bowl, mash together butter, rosemary, thyme and sage.

Being careful to not brush off dry brine, place dollops of the compound butter mixture underneath the turkey skin and lightly press down on skin to help distribute it evenly. (Doesn’t need to be perfect as it will melt into the turkey meat.)

Roast turkey at high heat for 30 minutes. Reduce heat to 350°F and rotate sheet pan in oven and cook for 45-75 minutes. Start checking internal temperature after 30 minutes. Most turkeys will take about 90 minutes, give or take. Place an instant-read meat thermometer in the thigh and cook until it reaches 165°F.

Remove from oven and let turkey rest for at least 20 minutes before carving.