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Spatchcocked Turkey


  • 3 ½ Tbsp kosher salt
  • 1 ½ tsp rubbed sage
  • 1 ½ tsp dried thyme
  • 1 ¼ tsp whole black peppercorns
  • ½ tsp whole allspice berries
  • 1 (13-14 lb) whole turkey, neck and giblets removed and reserved for Giblet Stock


  • Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
  • Set the turkey, breast side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone.
  • Turn the bird around and cut back down the other side of the spine. Reserve the backbone for stock. Discard any fat pockets or excess skin found inside the turkey.
  • Turn the turkey breast side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
  • Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper-lined half sheet pan, breast side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
  • Remove the turkey from the refrigerator and leave at room temperature for 1 hour.