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Cooking Instructions

Brined Spatchcocked Turkey

Brined in-house with lemon & herbs, this whole turkey is then spatchcocked (backbone removed) allowing it to lay flat for easy roasting.
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Preparation Methods

Oven

  • Preheat oven to 350˚F.
  • If desired coarse chop vegetables - carrots, celery & onions and layer them underneath the bird.
  • Roast the turkey for a time period of 6-10 minutes per lb. If you find the turkey starting to burn cover the darkest part of it with aluminum foil to keep it from getting too brown.
  • Roast turkey until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat will continue to cook the bird once it's out of the oven, so the temp will rise more even after being taken out.
  • Remove turkey from oven. Let it rest for 10-12 minutes, then carve and serve.

Always use thermometer to check for doneness.

165° – Turkey

Thanksgiving turkey