Imported from the web

Dry-Brined, Spatchcocked Turkey with Compound Butter and Tangerine Glaze

Name: Dry-Brined, Spatchcocked Turkey with Compound Butter and Tangerine Glaze
Prep time: 45 min
Total time: 525 min
Yield: 8 servings
Cuisine: American
Ingredients: Turkey (Whole; backbone removed and skin separated from breast to form pockets); 1 cup Salt (For the dry brine); 1 tbsp Baking powder (For the dry brine); Rosemary (For compound butter; amount not stated); Sage (For compound butter; amount not stated); Butter (Softened; amount not stated); Rosemary (For the glaze; amount not stated); Tangerine peel (For the glaze; amount not stated); Garlic (For the glaze; amount not stated); Bay leaf (For the glaze; amount not stated); Tangerine juice (For the glaze; amount not stated); Soy sauce (For the glaze; amount not stated); Worcestershire sauce (For the glaze; amount not stated); Champagne vinegar (For the glaze; amount not stated); Maple syrup (For the glaze; amount not stated); Butter (For the glaze; amount not stated); Salt (A little, for the glaze); White pepper (A touch, for the glaze)

Recipe by Cocolarkincooks Facebook

Imported by Carla on SeeMeCook

A spatchcocked turkey is dry-brined overnight with salt and baking powder, then prepared with rosemary-sage butter and an aromatic tangerine glaze. The source describes the make-ahead preparation but does not provide roasting instructions or ingredient quantities for the butter and glaze.

8 servings525 minAmerican

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Ingredients

Turkey (Whole; backbone removed and skin separated from breast to form pockets)
1 cup Salt (For the dry brine)
1 tbsp Baking powder (For the dry brine)
Rosemary (For compound butter; amount not stated)
Sage (For compound butter; amount not stated)
Butter (Softened; amount not stated)
Rosemary (For the glaze; amount not stated)
Tangerine peel (For the glaze; amount not stated)
Garlic (For the glaze; amount not stated)
Bay leaf (For the glaze; amount not stated)
Tangerine juice (For the glaze; amount not stated)
Soy sauce (For the glaze; amount not stated)
Worcestershire sauce (For the glaze; amount not stated)
Champagne vinegar (For the glaze; amount not stated)
Maple syrup (For the glaze; amount not stated)
Butter (For the glaze; amount not stated)
Salt (A little, for the glaze)
White pepper (A touch, for the glaze)

Steps

1
Use sharp kitchen scissors to cut through and remove the turkey backbone. If preferred, ask a butcher to do this step.
2
Press down firmly on the turkey until it lies flat; the source describes hearing a snap as it is flattened.
3
Use your fingers to separate the skin from the breast meat, creating pockets beneath the skin.
4
Mix 1 cup salt with 1 tablespoon baking powder. Rub the mixture over both sides of the turkey, including the areas beneath the loosened skin.
5
Set the turkey on a tray and refrigerate uncovered overnight, or for at least 8 hours, to dry-brine.
6
Chop the rosemary and sage for the compound butter.
7
Add the chopped herbs to softened butter and mash together with a fork until incorporated.
8
Prepare the glaze by combining rosemary, tangerine peel, garlic, bay leaf, tangerine juice, soy sauce, Worcestershire sauce, champagne vinegar, maple syrup, butter, salt, and white pepper. The source does not specify quantities or a mixing method beyond naming the ingredients.
9
Refrigerate the prepared compound butter and glaze. The glaze can be made several days ahead; the source notes that it becomes more infused as it sits.
10
About 3 hours before cooking, take the turkey out of the refrigerator and begin assembling it. The source does not explain the assembly or provide roasting directions.

Notes

The transcript does not specify turkey weight, compound-butter or glaze quantities, roasting temperature or duration, or the assembly details after taking the turkey from the refrigerator. Recipe will be published in the creator's newsletter, according to on-screen text.