The Way I Make Turkey

These steps are based off of Alton Brown's recipe: Spatchcocked Roast Turkey
Ingredients
  • Whole black peppercorns (1 1/2 teaspoons)
  • Whole allspice berries (1/2 teaspoon)
  • Dried thyme (1 1/2 teaspoons)
  • Kosher salt (3 1/2 tablespoons)
  • Rubbed sage (1 1/2 teaspoons)
  • 1 whole turkey (13-14 pounds)
Hardware
  • Coffee/spice grinder
  • Leave-In Probe thermometer
  • Heavy duty kitchen shears
Procedure
Thaw the Bird
Obviously first step. Thaw the bird. None of this will likely work with a frozen bird.
Prepare the Seasoning
Use a blade-style coffee/spice grinder to prepare the seasoning.
  • Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times.
  • Add the dried thyme and pulse 3 more times.
  • Combine the salt, rubbed sage, and ground spices in a small bowl and set aside.
Clean the Bird
Clean and prepare the bird for seasoning.
  • Remove turkey from packaging. Find giblet & neck. (Reserve for stock or gravy.)
  • Set the bird on a stable work surface with the breast side down.
  • Using the kitchen shears, cut along one side of the backbone. Turn the bird around and cut along the other side of the backbone. (Reserve for stock or gravy.)
  • Discard any fat pockets or excess skin found inside the bird.
  • Place the turkey on a firm surface with the breast side up. Use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.
Season the Bird
Use the previously prepared seasoning to season the bird.
  • Place the bird, breast-side down on a cooling rack set inside a sheet pan.
  • Sprinkle about half of the seasoning on the bird.
  • Flip the bird over so it is breast-side up. Turn the wings backwards, tucking the tips under the forewings.
  • Season with the remainder of the mixture.
Wait (optional)
Store the bird, uncovered, on the bottom shelf of your refrigerator for 4 days.
Bring to Room Temperature
Let the bird come up to room temperature for a bit by letting it sit on the counter (uncovered) for 1 hour.
Cook
Prepare the bird for cooking.
  • Insert your probe thermometer into the thickest part of the breast meat.
Initial Browning
  • Align oven racks so that the bird will sit in the center of the oven
  • Pre-heat the oven to 425°F.
  • Place the turkey (still on the cooling rack in the sheet pan) in the oven.
  • Add 1 cup of water to the sheet pan to prevent drippings from smoking.
  • Close oven door. Do Not Open the Oven Door until Cooking is Done!
  • Set timer for 30 minutes.
Roasting
  • After the initial 30 minute timer has elapsed, reduce the heat to 350°F.
  • Continue cooking the bird until the temperature probe reads 155°F. Approximately 40-50 minutes.
    Smaller birds will have less carryover heat. Adjust by allowing temperature to come up higher for smaller birds before removing from oven.
Resting
  • Turn off oven
  • Remove turkey (and pan) from oven and place on counter. (Carryover heat will take the final temperature close to 165°F.
  • Cover and allow to rest for at least 15 minutes before carving.