Ingredients
Method
- Preparing the Turkey
- Position the thawed turkey breast-side down on a stable cutting surface. Pat dry with paper towels to remove excess moisture. With sturdy kitchen shears, cut along both sides of the backbone to remove it. Reserve the backbone for potential use in stock or gravy preparation.
- Turn the bird breast-side up and splay the thighs outward. Apply firm pressure to the center of the breastbone until it flattens. Tuck the wing tips beneath the body and adjust the legs outward to achieve an even, spatchcocked shape.
- Dry Brining
- Re-dry the turkey if necessary. Distribute the salt evenly over both sides of the bird. Refrigerate uncovered for a minimum of 6 hours, preferably overnight, to allow for dry brining. This process enhances both texture and flavor while promoting optimal skin crispness during roasting.
- Preparing the Turkey for Roasting
- Remove the brined turkey from refrigeration approximately one hour prior to cooking to bring it to room temperature. Preheat the oven to 400°F (200°C), utilizing the fan-forced setting if available. Position the oven rack in the center.
- Layer a large roasting tray with the prepared onions, carrots, and celery if using. Position a wire rack over the vegetables or alternatively, rest the turkey directly on top, using halved onions as a natural trivet.
- To prepare the compound butter, combine the softened butter, Dijon mustard, garlic powder, sweet paprika, five-spice powder (if desired), thyme, and chopped sage in a bowl. Mix until the blend becomes smooth and homogeneous.
- Gently loosen the skin covering the breast and thigh areas of the turkey. Distribute a generous amount of the compound butter beneath the skin, ensuring full coverage. Apply the remainder across the turkey’s outer surface.
- Roasting the Turkey
- Transfer the turkey to the preheated oven and roast until the internal temperature of the thickest section of the breast reaches 150°F (65°C).
- Remove from the oven and tent loosely with foil. Let the turkey rest for a minimum of 30 minutes; during this resting period, the internal temperature will rise to a food-safe 165°F (74°C) in the breast and 175°F (80°C) in the thigh.
- Carving and Serving
- Begin carving by detaching the legs and thighs—slice through the skin where they meet the breast. Remove the wings in a similar fashion.
- Carefully cut along one side of the breastbone to release the breast meat, repeating on the opposite side. Separate the thighs from the drumsticks, slicing the thigh meat as desired.
- Cut the breast meat into thick slices at a slight angle for an elegant presentation. Arrange the portions on a serving platter. Garnish with bay leaves, fresh cranberries, and orange slices if desired. Serve alongside your preferred accompaniments.
Notes
When planning portion sizes, estimate approximately 1¼ pounds (500g) of turkey per person. For a gathering of ten guests, a 13-pound (5.8 kg) turkey will ensure sufficient servings with leftovers to spare.