There are many (many!) Thanksgiving turkey recipes out there. But this roast spatchcock turkey recipe with its aniseed, orange, and fresh herb dry brine is, as former BA test kitchen director Carla Lalli Music put it, “for people who want a turkey that actually tastes good, not a turkey that just looks good.” (Watch her make this recipe.)
Butterflying or spatchcocking a whole turkey (i.e., removing the backbone and flattening the bird) has a multitude of benefits: It creates more surface area, thereby exposing more turkey skin to direct heat—and greater skin exposure means more opportunity for crispy skin. It also lets the white and dark meat cook evenly, so everything stays juicy, and it significantly cuts the overall cooking time.
Most butchers will remove the backbone if you ask, but this video shows you how to spatchcock a 12–14-lb. turkey step by step if you want to DIY (make two if you have a big group). If you’re using a frozen bird, you must thaw it first, and if you don’t have sharp kitchen shears or poultry shears, now is the time to buy some.
There’s no need to wake up early for this recipe; all told, the prep time and cooking time combined is just about 90 minutes (though note you will need to be on hand as the turkey cooks to baste it). To test for doneness, insert a meat thermometer into the thickest part of the thigh and breast and look for an internal temperature of 165°. Cover the cooked turkey with foil for 30 minutes before carving so the juices stay put. (Meanwhile, make a killer turkey gravy from the drippings.)
That’s it. Now you have the rest of the day to finish your Thanksgiving side dishes, set the table, or simply pour yourself a drink and admire perfection.