Spatchcock Oven Roasted Turkey Breast
The backbone is removed from the turkey breast so it cooks evenly and quickly. This Spatchcock Oven Roasted Turkey Breast is perfectly juicy and sure to be a crowd pleaser.
Ingredients
Dry Brine
- 6-7 lbs Bone-In Skin On Turkey Breast
- 2 tbsp Kosher Salt
Seasoning Blend
- 1 tbsp Black pepper
- 1 tsp poultry seasoning
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/4 tsp dried sage
- 1.4 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- olive oil or soften butter
Instructions
Spatchcock and Brine the Turkey
- Line a baking sheet with foil or parchment paper. Set a baking rack on top and set aside.
- Remove packing from turkey breast and pat dry with paper towels.
- Place the turkey breast, breast side down on your cutting board with the backbone facing toward you.
- Now using your kitchen shears, start on one side of the backbone. Cut down along the spine. You'll snip through the ribs and down the spin all the way down the bird. If you get stuck on a bone, simply shift your shears over a little to the left or right to get through. Once one side is free from the spin, repeat the same cut on the other side to release the backbone completely.
- Save the backbone for stock later.
- Now flip the chicken over ,with the top of the breast facing away from you. Place one hand flat directly in-between the two breast. Place you other hand on top and push very firmly on the breast to flatten. You should hear some of the rib bones crack as they flatten. That's it!
- Now to brine the turkey, pull the skin back so the meat is exposed. Pat dry if there's still any surface moisture.
- Set aside 1 tsp of salt. Generously sprinkle the remaining salt on top of the meat. Rub to help distribute salt all over the meat.
- Pull skin back over the meat. Use remaining teaspoon of salt over the skin.
- Transfer the turkey breast to your prepared baking sheet and cover with plastic wrap.
- Place in the fridge and allow to sit for 24 hours
- After 24 hours removed the plastic wrap and let sit in fridge uncovered for an additional 24 hours so the skin dries out.
Season & Bake
- One hour prior to cooking, remove Turkey Breast from the fridge and allow it to set out and come to room temperature.
- Meanwhile, Preheat Oven to 425 degrees.
- Mix seasoning blend together in a small bowl.
- Rub turkey with oil or butter and follow with seasoning blend. Be sure to get majority of the seasoning on the meat, under the skin.
- Once the oven is hot, place turkey in the oven on the bottom rack and roast for 30 minutes.
- After 30 minutes, the turkey should be nicely browned. Lightly tent with foil to stop further browning and decrease the temperature to 400 degrees.
- Continue to roast to turkey for an additional 30 minutes, or until a Thermarator inserted into the thickest part reaches 165 degrees.
- Once the turkey has reached 165 degrees, remove from oven and let rest for at least 20 minutes.
- After 20 minutes, carve, serve & enjoy!
Notes
Don't brine a pre-brined, pre-salted store bought turkey. Those Turkeys have already been salted and will resulted in your turkey being over salted.
The Seasoning Blend is completely optional. You can use any herbs and spices you like. If you want something more simple feel free to do that. This is just the blend I use and love for turkey.
Dry Brining: This is also, but highly recommended. If You don't have time for the 2-day waiting time I recommended salting at least one hour prior to cooking at the minimum .
I've only tested this on bone-in skin-on turkey breast. You can use bone-in skin on thighs as well. Just be sure they reach 165 degrees.
I cannot guarantee this will work well with boneless skinless turkey breast.